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.
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)
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.
Notes
For a vegetarian version, substitute the ground chicken with crumbled tofu or more beans and corn.
If you prefer spicier dishes, add chopped jalapeños or cayenne pepper.
For a different flavor, try using Monterey Jack, mozzarella, or pepper jack cheese.
You can mix in some cooked rice into the chicken mixture for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
