Colorful bell peppers make a beautiful presentation and they are the perfect vessel to disguise leftovers. I usually purchase a rotisserie chicken once a week for convenient shredded chicken for school lunch wraps or to make simple weeknight dinners.
The filling for these bell peppers is made with leftover shredded chicken, Old El Paso chopped green chile for a mild spice that my kids can tolerate, tomatoes, and onion. This dinner is not only very simple, but also very flavorful.
Add the filling inside these colorful bell peppers, top with cheese, and bake. For an added dimension of flavor I added freshly made guacamole, because you can’t go wrong with rich and creamy guacamole.
Stuffed Bell Peppers with Shredded Chicken and Green Chile
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.
- Add tomato and stir for another 2 minutes. Add green chile and shredded chicken and stir until ingredients are well combined and warm. Set aside.
- Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot parboil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them.
- Pour about 1⁄4 inch water into a baking dish that will accommodate your peppers.
- Stuff each pepper with chicken filling, top with cheese, and place in the baking dish.
- Cover with foil and crimp the edges onto the dish creating a seal. Bake for about 25 to 30 minutes.
- Remove from the oven and let rest for about 5 minutes. Plate 1 pepper per plate, top with fresh guacamole.
Disclosure: A special thanks to Old El Paso for sponsoring this post.