Cheesy Chicken Enchilada Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers puts light or regular cream cheese, homemade condensed cream of chicken soup and cooked quinoa or rice at the center of a chicken recipe and finishes in about 75 minutes, enough for 8 Servings.

• Yield 8 Servings
• Ready in 75 minutes
• Prep 20 minutes
• Cook 55 minutes

Ingredients

• 4 ounces light or regular cream cheese (softened)
• 1 1/3 cups homemade condensed cream of chicken soup ((the equivalent of 1 10.75-ounce can cream of chicken soup))
• 1 1/2 cups cooked quinoa or rice
• 1-2 cups cooked diced chicken
• 1 can Great Northern beans (rinsed and drained)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/3 cup chopped fresh cilantro
• Juice of 1 lime (about 1 tablespoon)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6-8 bell peppers (any color)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a casserole dish with cooking spray (like a 9X13-inch or slightly smaller).
2. In a large bowl, stir together the softened cream cheese and the cream of chicken soup. Add the quinoa (or rice), chicken, beans, cheeses, cilantro, lime, salt and pepper. Mix until well combined.
3. Slice the top of each bell pepper off and discard the tops and the seeds.
4. Spoon the mixture into each bell pepper, packing lightly (confession: I mostly used my hands). It's ok to mound it slightly above the top of the pepper.
5. Place the stuffed peppers in the baking dish (if you don't have enough peppers to fill up the dish, aluminum foil rolled into small balls and placed in between the peppers help them stand up straight).
6. Cover the dish with lightly greased aluminum foil and bake for 40 minutes. Uncover and bake for 15 minutes more until the peppers are tender and the filling is hot. Let the peppers rest for 5 minutes or so before serving.

Give it a minute off the heat, then serve it while it is still hot.