Mexican Stuffed Peppers Recipe

While I love one-dish, veggie-pressed Mexican plans like my Healthy Beef Taco Skillet, I have a profound fondness for stuffing all the flavor into my vegetables. Possibly it’s the young lady in me that likes to have her own extraordinary serving, yet when I place stuffed peppers on my plate, I feel uncommon.

Maybe somebody gave me a pepper present: a solid, yummy feast conveniently bundled only for me.

The grown-up in me adores stuffed veggies as well. I find huge fulfillment realizing that a total dinner—protein, veggies, dairy, entire grains—would all be able to be packaged up together in one simple to make, simple to eat vehicle.

Mexican Stuffed Peppers

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Recipe by wellplated Course: MainCuisine: MexicanDifficulty: Easy


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Ingredients in Mexican Stuffed Peppers. These stuffed peppers take advantage of all the favorite ingredients eaters the world over love about Mexican food


  • 4 large bell peppers — any colors you like (our favorites were the red & green)

  • 2 teaspoons extra virgin olive oil

  • 1 pound ground chicken — or turkey (I used chicken)

  • 1 tablespoon ground chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 can fire-roasted diced tomatoes — with juices, 14 ounces

  • 1 1/2 cups cooked brown rice — quinoa or cauliflower rice

  • 1 1/4 cup shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)

  • Sliced avocado

  • Chopped fresh cilantro

  • Salsa

  • Sour cream — or plain Greek yogurt

  • Freshly squeezed lime juice


  • Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
  • Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.


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