Chicken Enchilada Stuffed Pepper

DivasCanCook's picture

Apr. 04, 2016

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: Campbells Healthy Request Tomato Soup


Olive oil 1 Tablespoon
White onions 1/2 Cup (8 tbs) , dice
Minced garlic 1 Teaspoon
Chicken thighs 1 Pound (cut into small pieces.)
Tomato soup 14 1/2 Ounce (Campbell's Healthy Request Tomato Soup)
Chicken broth 2 1/2 Cup (40 tbs)
Chili powder 1 Teaspoon
Cumin 1 Teaspoon
Smoked paprika 1 Teaspoon
Onion powder 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Long grain rice 1 Cup (16 tbs) (white)
Canned black beans 1 Cup (16 tbs) , rinsed
Mexican blend cheese 2 1/2 Cup (40 tbs) , shredded
Green bell pepper 6 (cut in half length


Getting Ready

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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2697Calories from Fat 790

 % Daily Value*

Total Fat 88 g135.4%

Saturated Fat 38 g190%

Trans Fat 0 g


Sodium 6385 mg266.04%

Total Carbohydrates 262 g87.3%

Dietary Fiber 28 g112%

Sugars 47 g

Protein 195 g390%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet