Chicken Enchilada Stuffed Pepper

Check out Campbell's Kitchen: You guys really enjoyed the Campbell's 1-skillet lasagna recipe! So today I've teamed up with Campbell's once more to bring you these delicious Chicken Enchilada Stuffed Peppers!
These stuffed peppers are the perfect end to a busy evening! So full of flavor, hearty and super easy! I love them as is, but my family likes to add on every topping under the sun! Whatever floats your boat!
Product name in recipe: Campbell’s Healthy Request® Tomato Soup
Chicken Enchilada Stuffed Bell Peppers
INGREDIENTS
1 tablespoon of olive oil
1/2 cup white onions, diced
1 teaspoon garlic, minced
1 lb chicken thighs, cut into small pieces.
14.5 oz Campbell's Healthy Request Tomato Soup
2 1/2 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup long grain white rice.
1 cup canned black beans, rinsed
2 1/2 cups Mexican blend cheese, shredded
6 PREPARED green bell pepper, cut in half length-wise, seeds and membranes removed *(see note in recipe)
Topping: Enchilada sauce, tomatoes, black olives, sour cream, etc. (optional)
DIRECTIONS
Preheat oven to 350 F.
Add olive oil in a large deep skillet over medium heat.
Stir in onions and cook until tender.
Add garlic and cook until fragrant.
Stir in chicken thighs and sprinkle with salt and pepper to season.
Cook until chicken is done.
Stir in tomato soup and chicken broth.
Stir in chili powder, cumin, smoked paprika, onion powder and garlic powder.
Taste soup and adjust seasonings to suite your taste.
Bring to a boil and stir in rice.
Reduce heat, cover and simmer for 20 minutes or until rice is tender.
When rice is done stir in black beans and 1 cup shredded cheese.
Stuff peppers with rice mixture and top with remaining cheese.
Bake for 15 minutes or until cheese is melted and peppers are soft.
Top with your favorite topping (tomatoes, black olive, enchilada sauce, etc.)
*To prepare the green bell peppers, cut them in half width-wise so that you have a bowl. Carefully remove the seeds and membranes. Bring a large pot of water to a boil and place the bell peppers in the water for 2-3 minutes to soften then. Remove from water and pat dry. Place pepper in a casserole dish and set aside.
SUBSCRIBE HERE:
These stuffed bells peppers come together in 30 minutes and are easily customizable for the entire family!
Video sponsored by Campbell's however all thoughts, opinions and recipe are my own.
GET THE PRINTABLE RECIPE:
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