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Bell Pepper Chicken Bake

Featured in Dinner Winners Every Time.

Tender shredded chicken and bright bell peppers are combined with rich seasonings, including fresh cilantro, garlic, and bouillon. Sweet tomato paste adds a pop of flavor, and the mixture is folded into flaky dough. Each empanada is sealed and coated with egg wash, then baked golden. This results in handheld pockets with crispy edges and a moist, flavorful filling inside.
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Updated on Thu, 03 Apr 2025 23:35:35 GMT
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Let me share these crispy, golden empanadas with you - flaky dough wrapped around juicy shredded chicken and flavorful veggies. This dish turns everyday ingredients into handheld bites of happiness that'll bring Latin American comfort straight to your table.

I've tweaked this recipe for years, and now these empanadas show up at everything from big family parties to quiet dinners at home. Everyone's always surprised how something so basic can taste so amazing.

Key Ingredients Breakdown

  • Chicken breast: Try rotisserie chicken for a quick shortcut
  • Bell peppers: Pick different colors for eye-catching flavor
  • Fresh garlic: Don't swap for the jarred stuff - it won't taste right
  • Empanada dough: The pre-made kind works great and saves you time
  • Tomato paste: Gives you that deep red color and rich flavor kick
  • Fresh cilantro: Adds a pop of freshness to each bite
  • Chicken bouillon: Brings extra savory goodness to the mix

Simple Cooking Instructions

Getting Your Filling Ready:
Warm up oil till it's hot but not smoking, cook veggies until soft without browning them, toss in your spices at the end so they don't burn, cook until you can smell them, let everything cool a bit.
Mixing In The Chicken:
Pull apart warm chicken into shreds, combine with your cooked veggies, mix in seasonings little by little, taste as you go, wait for everything to cool down completely.
Putting Them Together:
Handle one piece of dough at a time, keep the rest covered so they stay moist, put filling toward one side, leave space around the edges, brush the rim with beaten egg.
Closing Them Up:
Fold dough over your filling, push out air bubbles carefully, press edges with a fork, make sure they're sealed tight, move to your baking tray.
Cooking Them:
Brush tops with egg, poke a tiny hole in each one, turn the pan around halfway, look for nice golden color, cool slightly before eating.
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Chicken Empanadas | cookwithtaste.com

I learned how to make these from my neighbor's grandma from Argentina who always said taking your time with food leads to the best results.

Perfect Filling Tips

Getting the filling just right makes all the difference. After making tons of batches, I've figured out you need to cook off most of the liquid until it's just moist enough. This stops the bottoms from getting soggy but keeps everything tasty. I look for when the mixture sticks together if I press it with a spoon but isn't dry.

Prep Ahead Tricks

These are perfect for busy people. I often mix up the filling on the weekend, then just assemble and bake them throughout the week. The filling actually tastes better after sitting in the fridge overnight as all the flavors get to know each other.

Keeping Them Fresh

When I freeze uncooked empanadas, I lay them out on a parchment-covered tray until they're solid, then toss them in freezer bags. This way they don't stick together and you can grab just what you need for a quick meal.

Fun Twists To Try

I've played around with lots of add-ins over time. Throwing in some corn adds sweetness, while chunks of potato make them more filling. My kids go crazy for the ones with a bit of cheese inside that gets all melty during baking.

Ways To Serve Them

These taste great on their own, but I love offering different dips alongside them. A quick mix of cilantro, lime and sour cream or a homemade chimichurri makes them fancy enough for company.

Dough Handling Secrets

Keeping your dough at the right temperature is super important. I keep the rounds in the fridge while I'm working and only take out what I'm using right then. This stops them from getting too soft and floppy.

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These chicken empanadas aren't just food in my house - they're how we celebrate good times together. Whether I'm serving them as starters or the main event, they always get compliments. There's something magical about the mix of crunchy pastry and savory filling that keeps everyone grabbing for seconds.

Frequently Asked Questions

→ Can I prep these ahead of time?
Sure! Assemble and chill them in the fridge for a day, or freeze them for up to three months.
→ Would rotisserie chicken work?
Yep, rotisserie chicken is perfect—just shred it into small pieces first.
→ What’s the egg wash for?
It gives them a shiny, golden finish and keeps the edges sealed tightly.
→ Can I fry instead of baking?
Of course! Fry them at 350°F for 3-4 minutes per side until crispy and golden.
→ What goes well with these?
They’re great with salsa, sour cream, or chimichurri as dipping options.

Bell Pepper Chicken Bake

Crisp empanada shells loaded with savory chicken, colorful bell peppers, and bold spices.

Prep Time
~
Cook Time
35 Minutes
Total Time
35 Minutes
By: Milly

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Latin American

Yield: 10 Servings (10 empanadas)

Dietary: Dairy-Free

Ingredients

→ Base Ingredients

01 Fresh cilantro (2 tablespoons, chopped up small)
02 Yellow or orange bell pepper (1, finely diced)
03 Red bell pepper (1, cut into tiny pieces)
04 Onion (½ cup, chopped finely)
05 Extra virgin olive oil (2 tablespoons)
06 Garlic cloves (4, minced)

→ Filling

07 Chicken bouillon (2 teaspoons)
08 Kosher salt (½ teaspoon)
09 Tomato paste (1 tablespoon)
10 Onion powder (1 teaspoon)
11 Garlic powder (1 teaspoon)
12 Cooked chicken breast, shredded (2 cups, around 1½ pounds)

→ Assembly

13 Egg (1, used for brushing dough)
14 Empanada dough wraps (10, homemade or store-bought, 6-inch round)

Instructions

Step 01

Set oven rack in the middle, heat it to 375°F, and line a baking pan with parchment paper.

Step 02

Warm up olive oil in a big frying pan over medium. Soften peppers and onions in it for about 5 minutes, then toss in garlic and cilantro for another minute.

Step 03

Add chicken, bouillon, seasonings, tomato paste, and a cup of water. Let it simmer down until most of the water is gone but it’s still a little juicy (5-8 minutes).

Step 04

Spoon ⅓ cup of the filling onto half of each dough circle, leaving a thin edge (about ¼ inch).

Step 05

Use the egg wash (1 beaten egg with a spoon of water) to coat the edges, fold the dough in half, and crimp the edges with a fork.

Step 06

Put the empanadas on the lined sheet, brush them with more egg wash, and bake them for 35 minutes until they’re crisp and golden.

Notes

  1. You can make your own dough or use store-bought (Goya is a good choice).
  2. Keep the filling slightly juicy but not runny when you’re putting them together.
  3. Make sure to seal the edges well, so nothing spills out in the oven.

Tools You'll Need

  • Big skillet
  • Baking sheet
  • Parchment paper for lining
  • Small bowl to mix egg wash
  • Fork to press edges
  • Brush for the egg wash

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (in the dough)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 212
  • Total Fat: 7 g
  • Total Carbohydrate: 27 g
  • Protein: 9 g