Chicken Stuffed Peppers (Mexican Style!)

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Stuffed peppers recipe is one of my favorite ways to whip up a healthy meal that the whole family will enjoy. They’re easy, filling, customizable, and a great way to add veggies.I created this Chicken Stuffed Peppers I made the recipe one day when I had a lot of these ingredients on hand – and I’m so glad I did because they’re going to be on regular rotation in our house now!they have similar taste Chicken Spring Pancakes as easy as Lasagna Stuffed Peppers.

Ingredients and Substitutes

This section explains how to choose the best ingredients for chicken stuffed bell peppers, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Chicken and Marinade:

• olive oil – Chicken, peppers and stuffing need enough olive oil. You can also use another neutral oil, such as avocado oil.
• lime juice – The acid in the lime juice helps tenderize the chicken.I think fresh is best, but you can use bottled For convenience.
• Fajita Seasoning – I did it myself Homemade Fajita Seasoning, but store purchases are also available.For different flavor profiles, you can swap in Indian seasoning or taco seasoning.
• chicken – I cut boneless skinless chicken breasts into bite-sized pieces for this Chicken Stuffed Bell Peppers recipe. You can also use boneless skinless chicken thighs.if you have leftovers chicken wire Or have rotisserie chicken on hand, which you can also toss with seasoning and lime juice and use in recipes without cooking.

black pepper:

• bell pepper – I like to use a variety of bell peppers (a mix of red, orange, and yellow bell peppers), but you can use any color you like. Poblano peppers are also available.
• olive oil
• sea ​​salt

filling:

• olive oil
• onion – Although I used diced yellow onions, sweet or white onions would work too.
• garlic – I recommend using fresh garlic, but you can use canned minced garlic To save time.
• cheese – I use a Mexican cheese mixture for these stuffed peppers. You can easily substitute other melted cheeses, such as pepper jack or cheddar. If you need to be dairy-free, you can simply omit the cheese or use a plant-based alternative.
• cooked cauliflower rice – Use store-fresh or frozen riced cauliflower to save time making these chili.make a big batch Homemade Cauliflower Rice And use it in this recipe, or cook it a little longer after adding the cauliflower to make sure it’s tender.For extra flavor, swap out plain cauliflower rice for Cilantro Lime Cauliflower Rice instead. I chose cauliflower rice as a healthier option, but you can switch to cooked brown or white rice if it suits your lifestyle.
• fresh cilantro – I love fresh cilantro, which works best with the Mexican flavors in these Chicken Stuffed Peppers, but you can also swap in other fresh herbs like parsley or basil.

How to Make Chicken Stuffed Peppers

This section shows how to make Chicken Stuffed Bell Peppers, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Marinate the chicken. In a large bowl, combine the olive oil, lime juice, and fajita seasoning with a mixer. Add the shredded chicken and stir well. Put the marinated chicken stuffed pepper stuffing in the refrigerator.
2. Prepare the peppers. Cut off the tops of the bell peppers. Remove seeds and ribs. Brush the insides of the peppers with olive oil. Sprinkle lightly with sea salt.

Tip: Level the bottom if needed.

If the bell peppers won’t stand up, chop the bottoms slightly to level them. Be careful not to cut too far and leave holes in the bottom of the peppers, which will cause the filling to leak out.

3. Roasted peppers. put chili in a bakeware until they start to soften and brown around the edges.

4. Fried onions. in a heating oil large frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened.
5. Add garlic. Add minced garlic and stir until fragrant. Remove onion and garlic from skillet.

6. Cook the chicken. In the same skillet, cook marinated chicken over medium heat until chicken pieces are cooked through. Drain excess liquid from pan. Keep away from heat sources.
7. Add cauliflower rice and cilantro. Add cooked cauliflower rice and chopped cilantro.

8. Stuff the peppers in. Divide chicken mixture among prepared chili. Top with Mexican cheese mixture.
9. bake. Return the chicken stuffed peppers to the oven to bake until the cheese is melted.

storage instructions

• shop: Place the stuffed bell peppers and chicken in an airtight container, or wrap in foil and store in the refrigerator for 3 to 5 days.
• Meal Prep: For a make-ahead meal, you can cook chicken and rice-stuffed bell peppers according to the recipe and store in the refrigerator or freezer. Or, for a fresher finish, you can assemble the peppers, but don’t roast them in the final step until just before serving.
• Reheat: Heat peppers in a 350°F oven or microwave.
• freeze: Place cooled stuffed peppers on a baking sheet and freeze for about 2 hours. Once solid, transfer to a freezer bag or freezer safe container. Thaw overnight in the refrigerator for faster reheating, or simply bake frozen at 350°F.

What to Serve with Chicken Stuffed Bell Peppers

Chicken Stuffed Peppers is a meal on its own, so you don’t need to add anything. However, if you want to try these ideas:

More Stuffed Peppers Recipes

There are so many other delicious ways to stuff peppers! If you like these stuffed peppers, try these other recipes:

Chicken Stuffed Peppers (Mexican Style!)

Chicken stuffed peppers are stuffed with fajita-seasoned chicken, garlic, onions, cauliflower rice, and melted cheese. A delicious and healthy meal!

Prepare: 15 minute

chef: 45 minute

marinating time 20 minute

all: 1 Hour 20 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. in a large bowl, brush Toss together with the olive oil, lime juice, and fajita seasoning. Add the shredded chicken and mix well.marinated 20 minutesor refrigerate overnight.

2. Preheat oven to 400°F (204°C).

3. Cut off the tops of the bell peppers. Remove seeds and white pulp. In case the peppers don’t stand up, slightly chop their bottoms level. brush Coat the insides of the peppers with olive oil. Season lightly with sea salt.

4. roasted peppers approx. 20 minutesuntil they start to soften and brown around the edges.

5. Meanwhile, prepare the filling.Heat 1 tbsp oil big wok over medium heat.Add the chopped onion and cook, stirring occasionally, about 5 minutesuntil softened.

6. Add minced garlic and stir 1-2 minutes, until the fragrance is released. Remove onion and garlic from skillet.

7. In the same skillet, cook the marinated chicken over medium heat 5-7 minutes, until the chicken pieces are cooked through. Drain excess liquid from pan. Keep away from heat sources.

8. Add cooked cauliflower rice (or white rice) and chopped cilantro. (If using cauliflower rice, you can also add raw at this step and cook for a few minutes.)

9. Divide chicken filling among prepared chili. Top with Mexican cheese mixture.

10. Return the Chicken Stuffed Chili to the Oven and Bake Again 10-15 minutesuntil the cheese is melted.

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recipe notes

serving size: 1 chicken stuffed pepper

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 304

fat 17.1 grams

protein 23.6 grams

total carbohydrates 16.3 grams

net carbs 11.1 grams

fiber 5.2 grams

sugar 9.1 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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