Yield: 4-6 servings


4-6 bell peppers, tops and seeds removed

2 Tbsp olive oil

1 onion, diced

1 yellow squash or zucchini, diced

1 garlic clove, minced

⅓ cup salsa

2 Tbsp cream cheese

½ cup enchilada sauce, split

1 can black beans, drained and rinsed

1 cup cooked chicken, diced or shredded

1 cup cheddar cheese, shredded


  1. Preheat oven to 400 degrees. 
  2. Place the bell peppers into a baking dish and add ¼ cup water. Cover with foil and bake for 10-15 minutes, or until just tender.
  3. In a large skillet, heat olive oil over medium heat. Add in the onion, squash and garlic, saute for 5-7 minutes or until softened. 
  4. Stir in the salsa, cream cheese, sauce, black beans and chicken. Toss until fully combined. 
  5. Stuff each pepper with ½ cup of enchilada filling and top with shredded cheese. 
  6. Bake at 400 degrees for 15-20 or until the cheese is melted and bubbly.

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