Description
Mexican Chipotle Chicken Stuffed Peppers are a must-try!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup cooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon chipotle in adobo sauce, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large bell peppers (any color)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a large skillet over medium heat, cook the ground chicken until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, black beans, corn, diced tomatoes, chipotle in adobo, cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes until heated through.
- Spoon the chicken mixture evenly into each bell pepper, packing it down slightly.
- Top each stuffed pepper with shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.
Notes
- For a vegetarian option, substitute the ground chicken with quinoa or additional beans.
- Add diced jalapeños for extra heat or top with avocado slices for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 2g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: varies