Description
Savory Mexican Chicken Stuffed Peppers bring zesty flavors dancing across your plate with colorful bell peppers packed with seasoned chicken. Cheese-topped and baked to perfection, these peppers deliver a delicious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 green bell peppers
- 1 pound (454 grams) chicken breast, bite-sized pieces
- 1 cup precooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
Seasonings and Spices:
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Toppings:
- 3/4 cup shredded cheddar cheese
- Sour cream for serving
- Pico de gallo for serving
Instructions
- Preheat the oven to 375°F and prepare a baking dish by slicing bell peppers in half lengthwise, carefully removing seeds and membranes.
- In a skillet, heat oil and sauté diced onions until translucent, then add minced garlic and ground chicken, seasoning with salt, pepper, and desired spices.
- Cook chicken thoroughly, breaking it into small crumbles until no pink remains and fully cooked through.
- Incorporate cooked rice into the chicken mixture, gently folding in fresh chopped cilantro and a splash of lime juice for brightness.
- Generously fill each pepper half with the savory chicken and rice blend, arranging them neatly in the prepared baking dish.
- Pour a thin layer of water into the bottom of the dish to prevent peppers from drying out during baking.
- Cover the baking dish with aluminum foil and transfer to the preheated oven, baking for 20 minutes to allow peppers to soften.
- Remove foil, sprinkle shredded cheese over the peppers, and return to the oven for an additional 5 minutes until cheese melts and becomes golden and bubbly.
- Remove from oven, let cool for a few minutes, and serve hot as a complete and flavorful meal.
Notes
- Customize pepper colors to make the dish visually vibrant and appealing, using red, yellow, or green bell peppers for different flavor profiles.
- Swap chicken with ground turkey or plant-based protein for alternative dietary needs, ensuring the same delicious seasoning remains consistent.
- Use pre-cooked rice or quinoa to reduce overall cooking time and simplify preparation for busy home cooks.
- Consider adding extra moisture by splashing a small amount of chicken broth instead of water when baking to enhance the overall flavor and prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg