Chicken Stuffed Peppers

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If you’re looking for a delicious, healthy, and easy-to-make dinner, these Chicken Stuffed Peppers are the perfect choice! Packed with fajita-style chicken, onions, garlic, rice, Tex-Mex spices, and gooey melted cheese, this dish is nutritious, high in protein, and full of bold flavors. Baked until tender and topped with fresh cilantro, pico de gallo, and sour cream, these stuffed peppers are a low-carb, gluten-free meal that’s ideal for busy weeknights or meal prep.

This versatile recipe can be made with ground chicken, turkey, or even a vegetarian option using black beans and corn. Whether you love classic Mexican flavors or just want a fun way to enjoy stuffed peppers, this recipe will not disappoint!

Why You’ll Love These Chicken Stuffed Peppers

1. Healthy & Nutritious – Packed with lean protein, fiber, and essential vitamins.
2. Perfect for Meal Prep – Make them ahead and store for an easy lunch or dinner.
3. Naturally Gluten-Free & Low-Carb – A great alternative to traditional tacos.
4. Customizable – Swap in different proteins, grains, or vegetables to suit your taste.
5. Family-Friendly – Kids and adults will love the cheesy, flavorful filling.
6. Budget-Friendly – Uses simple, affordable ingredients you likely already have.
7. Quick & Easy to Make – Ready in just 30-40 minutes with minimal prep.
8. Great for Freezing – Make a batch and freeze for later.
9. Full of Bold Mexican Flavors – Made with chili powder, cumin, lime juice, and fresh cilantro.
10. Perfect for Any Occasion – Great for weeknight dinners, meal prep, or serving guests.

Ingredients You’ll Need

For the Chicken Stuffed Peppers:

• 3 green bell peppers (cut in half, seeds removed)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 pound chicken breast (cut into bite-sized pieces)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup precooked rice
• 2 tablespoons fresh cilantro (plus more for garnish)
• 1 tablespoon fresh lime juice
• ¾ cup shredded cheddar cheese

For Serving:

• Sour cream
• Pico de gallo

Step-by-Step Instructions

Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise and remove the seeds and membrane.
3. Arrange them cut-side up in a baking dish and set aside.

Step 2: Cook the Chicken Mixture

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and sauté for 2-3 minutes until softened.
3. Stir in garlic, chicken, chili powder, cumin, salt, and pepper.
4. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
5. Add rice, cilantro, and lime juice, then stir for 2 more minutes until combined.

Step 3: Stuff the Peppers & Bake

1. Spoon the chicken and rice mixture into the hollowed-out peppers, filling them to the top.
2. Pour a little water into the baking dish (about ¼ inch deep) to help steam the peppers.
3. Cover the dish with foil and bake for 20 minutes.
4. Remove foil, sprinkle with cheddar cheese, and return to the oven for 5 more minutes until melted.

Step 4: Serve & Enjoy!

1. Remove the stuffed peppers from the oven and let them cool slightly.
2. Serve warm, topped with pico de gallo, sour cream, and extra cilantro.
3. Enjoy your flavor-packed Chicken Stuffed Peppers!

Tips for the Best Chicken Stuffed Peppers

1. Choose the Right Peppers

• Green bell peppers have a slightly bitter taste, while red, yellow, or orange peppers offer a sweeter flavor.

2. Use Leftover Chicken or Rotisserie Chicken

• Save time by using pre-cooked chicken instead of cooking raw chicken.

3. Don’t Skip the Baking Dish Water

• Adding a little water to the baking dish helps steam the peppers, making them soft but not mushy.

4. Make It Spicy

• Add a diced jalapeño or red pepper flakes for extra heat.

5. Swap Out the Grains

• Instead of rice, try quinoa, couscous, cauliflower rice, or bulgur.

6. Use Different Proteins

• Substitute chicken with ground turkey, beef, shrimp, or plant-based protein.

7. Add Extra Veggies

• Stir in black beans, corn, zucchini, or mushrooms for added texture and flavor.

8. Make It Cheesy

• Mix cream cheese or Monterey Jack into the filling for a creamier texture.

FAQs About Chicken Stuffed Peppers

Q: Can I make these ahead of time?

Yes! You can prepare the chicken and rice mixture up to 2 days in advance and store it in the fridge. Stuff the peppers just before baking.

Q: Can I freeze Chicken Stuffed Peppers?

Absolutely! After baking, let them cool completely, then store in an airtight container and freeze for up to 3 months. Reheat in a 350°F oven until warmed through.

Q: Can I make this recipe vegetarian?

Yes! Substitute the chicken with black beans, lentils, or tofu.

Q: Can I cook stuffed peppers in an air fryer?

Yes! Cook at 375°F for 15-18 minutes, adding cheese in the last 5 minutes.

Q: What can I serve with Chicken Stuffed Peppers?

Pair them with a side salad, guacamole, chips & salsa, or Mexican street corn for a complete meal.

Final Thoughts on Chicken Stuffed Peppers

These Chicken Stuffed Peppers are a delicious, wholesome meal packed with Tex-Mex flavors, protein, and cheesy goodness. Whether you make them for a quick weeknight dinner, meal prep, or a family gathering, they’re guaranteed to be a hit!

With endless variations and simple ingredients, this recipe is one you’ll want to save and make again and again. Try them today and let us know how you love them! 🌶️🍗✨

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