Chicken Stuffed Peppers make a simple and delicious dinner. Tender chicken and spices are stuffed into roasted bell peppers and topped with melted cheddar cheese. Perfect for busy weeknights, this healthy meal is ready in just 30 minutes.
You'll also love my healthy rice-stuffed peppers, ricotta-stuffed pasta shells and ricotta gnocchi.
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⭐️ Why this recipe works
- Flavorful: The combination of chili powder, cumin, and smoked paprika gives the chicken a rich and robust flavor.
- Healthy: Using bell peppers as a vessel adds a healthy dose of vegetables to your meal.
- Versatile: Easily customizable with different fillings and toppings to suit your taste.
- Simple Prep: Easy-to-follow steps make this recipe perfect for weeknight dinners.
🧾 Ingredients notes
- Bell peppers: Serve as the base, adding a sweet flavor and crunchy texture.
- Olive oil: Used for roasting the peppers and cooking the chicken, adding richness.
- Chicken breasts: The main protein, providing a lean and tender filling.
- Chili powder, cumin, smoked paprika: Spices that add warmth and depth to the chicken.
- Garlic: Adds a pungent and savory flavor.
- Sea salt and pepper: Enhances the overall taste of the dish.
- Water: Helps in cooking the chicken and onions to the desired tenderness.
- Red onion: Adds sweetness and a bit of crunch.
- Cooked rice: Provides a hearty and filling base for the stuffing.
- Cilantro: Adds a fresh, herbaceous note to the finished dish.
- Shredded cheddar cheese: Melts over the top, adding a creamy and tangy finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Mexican Chicken Stuffed Peppers recipe step-by-step
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Peppers: Drizzle the halved peppers with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet and roast for about 15-20 minutes or until the edges start to char.
- Cook the Chicken: While the peppers are roasting, heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chicken strips and cook for about 5 minutes or until browned on both sides.
- Add Vegetables and Spices: Add the sliced red onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the pan. Pour in the ¼ cup of water and continue to sauté for another 5-7 minutes, or until the chicken is fully cooked and the onions are softened.
- Stuff the Peppers: Remove the peppers from the oven. Fill each pepper half with a layer of cooked rice, followed by the chicken and onion mixture. Sprinkle shredded cheddar cheese over the top.
- Melt the Cheese: Return the stuffed peppers to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro and serve the stuffed peppers with sliced avocado, tortilla chips, and cherry tomatoes.
📖 Substitutions and variations
- Protein: Substitute chicken with ground turkey, beef, or a vegetarian option like black beans.
- Grains: Use quinoa, couscous, or cauliflower rice instead of traditional rice.
- Cheese: For a unique twist, try different types of cheese, such as Monterey Jack, mozzarella, or feta.
- Spices: Adjust the spice level by adding jalapeños or using milder spices as preferred.
- Add-Ins: Incorporate additional vegetables like corn, zucchini, or spinach into the filling.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Cover While Baking: Cover the stuffed peppers with foil for the first half of the baking process to prevent the tops from drying out, then uncover for the last few minutes to brown the cheese.
- Layering Flavors: Add a spoonful of tomato sauce or salsa at the bottom of each pepper before stuffing to add an extra layer of flavor and moisture.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled stuffed peppers in an airtight container in the fridge for up to 3 days.
- Freezer: Place the stuffed peppers in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, place the stuffed peppers in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. Alternatively, microwave on high for 2-3 minutes, checking halfway through.
❓Recipe FAQ's
Can I make these stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers ahead of time and store them in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time.
How do I prevent the peppers from becoming soggy?
Ensure that the peppers are roasted until they start to char and that the filling is not too watery. Pre-cooking the ingredients helps reduce excess moisture.
What can I use instead of rice?
Quinoa, couscous, or even cauliflower rice are great alternatives that can add different textures and flavors to the dish.
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Mexican Chicken Stuffed Peppers
Enjoy these flavorful chicken stuffed peppers, a perfect blend of seasoned chicken, rice, and melted cheese. This delicious and easy-to-make dish is perfect for a weeknight dinner or a special occasion.
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Servings: 6 servings
Ingredients
- 3 bell peppers, halved and seeded
- 3 Tablespoons olive oil, divided
- 2 chicken breasts, cut into thin strips
- ½ Tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced or grated on a microplane
- Sea salt and pepper, to taste
- ¼ cup water
- 1 red onion, thinly sliced
- 1 cup cooked rice
- ½ bunch cilantro, chopped
- ½ cup shredded cheddar cheese
For Serving
- 1 avocado, thinly sliced
- Tortilla chips
- Cherry tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Peppers: Drizzle the halved peppers with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until the edges start to char.
- Cook the Chicken: While the peppers are roasting, heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chicken strips and cook for about 5 minutes, or until browned on both sides.
- Add Vegetables and Spices: Add the sliced red onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the pan. Pour in the ¼ cup of water and continue to sauté for another 5-7 minutes, or until the chicken is fully cooked and the onions are softened.
- Stuff the Peppers: Remove the peppers from the oven. Fill each pepper half with a layer of cooked rice, followed by the chicken and onion mixture. Sprinkle shredded cheddar cheese over the top.
- Melt the Cheese: Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro and serve the stuffed peppers with sliced avocado, tortilla chips, and cherry tomatoes.
Notes
- Rice Options: You can use any cooked rice you prefer, such as white, brown, or even cauliflower rice for a low-carb option.
- Protein Flexibility: We've got you covered, no matter your dietary preferences. For a vegetarian option, substitute the chicken with ground turkey, beef, or even a plant-based protein.
- Cheese Variations: For added flavor, experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican blend.
- Make Ahead: These stuffed peppers can be assembled and baked before serving, making them perfect for meal prep.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 303kcal | Carbohydrates: 17g | Protein: 21g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 168mg | Potassium: 644mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2409IU | Vitamin C: 82mg | Calcium: 95mg | Iron: 1mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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