Name: Mexican Chicken Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 large bell peppers, tops cut off and seeds removed; 1 lb ground chicken; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper, to taste; 1 cup shredded cheddar cheese (or Mexican blend); 1/4 cup fresh cilantro, chopped (optional)

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Mexican Chicken Stuffed Peppers are a colorful and flavorful dish that brings together seasoned ground chicken, black beans, corn, and melted cheese—all stuffed into tender bell peppers. This dish is not only visually appealing but also perfectly balanced in flavors, making it an excellent choice for a quick weeknight dinner or a healthy meal prep option.

Mexican Chicken Stuffed Peppers

Ingredients

4 large bell peppers, tops cut off and seeds removed

1 lb ground chicken

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese (or Mexican blend)

¼ cup fresh cilantro, chopped (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Cut off the tops of the bell peppers and remove the seeds and membranes. Set them aside.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion softens.

Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until the chicken is browned and fully cooked, about 5-7 minutes.

Stir in the black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, making sure everything is well combined and heated through.

Remove the skillet from the heat and stir in half of the shredded cheese.

Stuff each bell pepper with the chicken mixture, then place the stuffed peppers in a baking dish.

Sprinkle the remaining cheese on top of each stuffed pepper.

Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.

Optional: In the last 5 minutes of baking, remove the foil to let the cheese melt and bubble.

Garnish with fresh cilantro before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories per Serving: 320 kcal

Variations

Vegetarian Version: Substitute the ground chicken with crumbled tofu or more beans and corn for a vegetarian twist.

Spicy Version: Add some chopped jalapeños or a pinch of cayenne pepper for extra heat.

Cheese Options: If you prefer a different cheese, try using Monterey Jack, mozzarella, or a spicy pepper jack for a different flavor profile.

Rice: For a more filling meal, you could mix in some cooked rice into the chicken mixture before stuffing the peppers.

Storage/Reheating

Storage: These Mexican Chicken Stuffed Peppers store well in the fridge for up to 3 days in an airtight container.

Reheating: To reheat, simply place them in the microwave for 1-2 minutes or bake them in a 350°F (175°C) oven for about 10-15 minutes until heated through.

FAQs

How do I know when the peppers are tender?

The peppers should be tender when pierced with a fork. If they are still firm after the suggested baking time, return them to the oven and check every 5 minutes until they soften to your liking.

Can I make these ahead of time?

Yes! You can prepare the stuffed peppers ahead of time, assemble them, and store them in the fridge for up to 2 days before baking. When you're ready to bake, just pop them in the oven.

Can I use a different kind of meat?

Absolutely! Ground turkey or even beef can work well in place of ground chicken if you prefer those options.

Can I freeze the stuffed peppers?

Yes, you can freeze these stuffed peppers. After assembling, wrap them tightly in plastic wrap and foil, and store them in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 40-45 minutes.

Can I make these without cheese?

If you prefer a dairy-free version, you can simply omit the cheese or use a dairy-free cheese substitute.

Conclusion

Mexican Chicken Stuffed Peppers are a flavorful and nutritious dish that’s perfect for any occasion. Whether I’m making them for a busy weeknight dinner or prepping them for the week ahead, I know they’ll always satisfy. The combination of tender peppers, seasoned chicken, beans, and cheese is simply irresistible. Give this recipe a try, and I’m sure it will quickly become a family favorite!

Recipe:

Mexican Chicken Stuffed Peppers

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Mexican Chicken Stuffed Peppers are a flavorful dish made with seasoned ground chicken, black beans, corn, and cheese, all stuffed into bell peppers. It's a quick and balanced meal that's perfect for dinner or meal prep.

Instructions

Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Set them aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion softens.
Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until the chicken is browned and fully cooked, about 5-7 minutes.
Stir in the black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, making sure everything is well combined and heated through.
Remove the skillet from the heat and stir in half of the shredded cheese.
Stuff each bell pepper with the chicken mixture, then place the stuffed peppers in a baking dish.
Sprinkle the remaining cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
Optional: In the last 5 minutes of baking, remove the foil to let the cheese melt and bubble.
Garnish with fresh cilantro before serving.