Of all the things you can stuff into a bell pepper, chicken and cheese and enchilada sauce might be my very favorite.
This is a great recipe to have on hand when you have leftover rotisserie chicken in your refrigerator. Sautéing the filling in enchilada sauce prior to stuffing the peppers helps the chicken absorb that wonderful Mexican flavor, and keeps the peppers from retaining too much liquid.
Another great trick is to roast the peppers in a bundt pan to keep them from soaking in any liquid that forms in the bottom of the pan. This will definitely become your go-to pepper roasting method!
Garnish these peppers with your favorite toppings and prepare for a delectable meal! Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
