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Chicken Relleno Stuffed Bell Peppers | Gluten Free with L.B.
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Chicken Relleno Stuffed Bell Peppers

These bell peppers are stuffed with a chicken relleno stuffing. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 servings
Calories 654 kcal
Author London


Crockpot Chicken

  • 12 oz uncooked black beans rinsed and drained
  • 1 jar salsa
  • 1 lb chicken breasts
  • 2 ½ c chicken broth

Seasoning Mix *

  • 1 T cumin
  • 1 t chili powder
  • 1 t salt
  • ½ t paprika
  • ½ t pepper
  • ½ t garlic powder
  • ¼ t cayenne pepper

Relleno Ingredients

  • 3 T cream cheese
  • ½ c tomato sauce
  • 2 jalapenos finely chopped
  • 1 medium onions finely chopped
  • 3 T olive oil
  • ½ t salt
  • ¼ t pepper
  • 1 c chopped pecans
  • 1 c raisins
  • 6 large/extra large or 8 medium bell peppers
  • 2 c shredded cheddar cheese


For the Crockpot Chicken:

  1. Layer beans, chicken, salsa and then chicken broth in the crockpot. Make sure to stir the broth into the beans to make sure they will soak it up. Set crock pot on HI for 4-6 hours or LO for 6-8 hours.
  2. Stir crockpot ingredients at hour 3 if on HI or hour 5 if on LO.

For the Relleno Filling:

  1. Mix together seasoning mix ingredients. Saute jalapeno and onion in olive oil, salt and pepper over medium heat for 7-10 minutes, or until onion becomes caramelized.
  2. Add jalapenos and onions to the crockpot once chicken is done cooking.
  3. In the same saucepan that the onions and jalapenos were in, add the chopped pecans and sauté over low-medium heat for 3-5 minutes, flipping constantly, until lightly roasted. Set aside.
  4. Shred chicken and add in seasoning mix, cream cheese, and tomato sauce. Let cook for another 20 minutes.
  5. Preheat oven to Hi broil.

Assembling the Bell Peppers:

  1. While chicken is cooking for the last 20 minutes, cut the tops off of the bell peppers and spread a thin layer of olive oil over the peppers. Sprinkle a little salt on the inside of the bell peppers.
  2. Place peppers top-side down on a foil-lined baking sheet and broil for 8-10 minutes.
  3. Once chicken is done cooking, drain any excess liquid there may be in the chicken mixture. Add in toasted pecans and raisins.
  4. Fill each bell pepper with equal amounts of chicken mixture and top with about ¼ c. cheddar cheese. Broil for 5-7 more minutes. Enjoy!

Recipe Notes

Or you can substitute 2-3 T. of your favorite GF taco seasoning mix

Nutrition Facts
Chicken Relleno Stuffed Bell Peppers
Amount Per Serving
Calories 654 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 12g75%
Cholesterol 95mg32%
Sodium 1056mg46%
Potassium 1185mg34%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 8g9%
Protein 35g70%
Vitamin A 4645IU93%
Vitamin C 162.7mg197%
Calcium 342mg34%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.