Stuffed peppers are one of those recipes we should all know how to make. Easy, very versatile, and great for a family. You can meal prep the stuffed bell peppers to make it easier and even make a bigger batch for later in the week. This stuffed peppers recipe uses ground chicken but there are so many ways to customize it to what you like!
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A good dinner recipe for my family is one that is easy, healthy, and tastes delicious. This stuffed peppers recipe checks all those marks. It’s easy, just make the filling, stuff the peppers, top with cheese then bake. It’s healthy, using lots of veggies and ground chicken for protein. You can use rice (precook to save time) or use cauliflower rice. Delicious, plenty of yummy Mexican spices, tomatoes, and cheese that give it so much flavor. P.S I love these silicone baking mats for less mess when I bake things.
Ingredients needed for the Stuffed Peppers
- Bell peppers I like using red, yellow, and orange
- 1 lb ground chicken
- 1 can black beans
- 1 onion, diced
- garlic cloves minced
- cumin
- taco seasoning
- tomato paste
- cooked rice or cauliflower rice
- tomato sauce or crushed tomatoes
- shredded cheese
How to make Stuffed Peppers
- Start by cooking the filling and cutting the peppers in half through the stem.
- After the filling is prepped, stuff the peppers nice and full.
- Top with cheese and bake!
- Add toppings if you want, like fresh herbs, avocado, sour cream or more cheese
Why we love this recipe…
- Stuffed peppers are delicious, easy, and a family favorite
- Versatile, add whatever protein you like
- Use rice or go lower carb with cauliflower rice
- Healthy, using lots of veggies and protein
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Tips for the Stuffed Peppers
- You can get a jump on meal planning by making the filling ahead of time. If you don’t want to make it all, at least prep the rice or cauliflower rice.
- These hold up rather well after cooking so you can plan ahead for leftovers.
- If you have leftover filling, it makes for a great taco salad or just taco filling. Or just warm and scoop with chips
Ingredients
Method
- Preheat the oven to 400F
- Cut the peppers in half through the stem and take out the seeds and white parts.
- In a large pan, brown the chicken with salt and pepper. Should take about 5 minutes. Remove from heat.
- In that same pan cook the onion for a few minutes then add the garlic with some salt. Cook for another minute. Add the seasonings and tomato paste. Stir to combine with onions and garlic.
- Add the chicken to the pot along with the black beans, tomato sauce, and rice. Stir to combine.
- Take the filling and generously stuff the bell pepper halves. Stuff as much as you want, I usually go just over the top. Any leftover filling is good for tacos or taco salad. Top with as much cheese as you like.
- Bake for 30 minutes. Enjoy1
My husband and I really enjoyed this recipe!!! Will be making again.
So glad you enjoyed!