Mexican Stuffed Peppers Recipe (2024)

Published: Apr 9, 2013 · Modified: Dec 18, 2020 by Megan Porta · This post may contain affiliate links.

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These Yummy Mexican Stuffed Peppers are the perfect weeknight dinner! The peppers make a delicious edible bowl to fill with all kinds of protein and healthy toppings. Top them with lots of cheese. Make them as spicy or mild as you like!

Are you curious about how the yard glacier is holding up? I hope you are! There is $200 on the line! I will write an update at the end of this post. Aren’t I mean? Making you read through my loooong boring post first? Actually, the yard glacier, which is now just a dirty, disgusting pile of snow, is truly ugly and that is why it has been placed at the bottom.

Today and tomorrow are busy days for my boys and me. We are heading out of town early Thursday morning for a little vacation [insert excited squeal here]. Our boys get to spend a couple nights with my dad and stepmom in North Carolina while Dan and I attend a friend’s wedding in South Carolina. I’ve never been to SC before! Any suggestions about what we should check out in the Charleston area?

As is the case before any vacation, I have a million things to accomplish before bedtime tomorrow night. I’m wishing I had more of these stuffed peppers leftover so we wouldn’t need to think of something to make for dinner tonight. We ate every morsel in less than 24 hours. If you are looking for a healthy, spicy (or not–doesn’t have to be), delicious dinner, you have found it!

Preheat your oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside.

Using a sharp knife, cut a circle around the stems of 4 large (or 6 small) red or green bell peppers. Twist and remove the stems. With a knife or side of a spoon, remove the ribs and seeds from the insides of the peppers. Rinse out with water and set aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Add 1 to 2 finely chopped jalapeño peppers to the skillet. (Omit this step completely if you wish to avoid spice.)

Ingredients

▢ 4 large red or green bell peppers or 6 small
▢ 2 tbsp. extra-virgin olive oil
▢ 1-2 jalapeno peppers stems removed and finely chopped
▢ 1 cup cooked chicken shredded
▢ 15 oz. can corn kernels drained
▢ 14.5 oz. can diced tomatoes
▢ 15 oz. can black beans drained
▢ 1 bunch green onions sliced (white and light green parts only)
▢ 1/4 cup fresh cilantro chopped
▢ Juice from 1 lime
▢ Salt and pepper to taste
▢ 1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside. Using a knife, cut a circle around the stems, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
Heat the olive in a large skillet over medium heat. Add the jalapeño peppers and cook for 3 minutes, or until soft and fragrant. Add the chicken, corn, tomatoes, beans, green onions, cilantro, lime juice, salt and pepper. Cook mixture over medium-low heat, stirring frequently until heated through, about 5 minutes.
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish. Bake in preheated oven for 20 to 25 minutes. Sprinkle the cheese over tops of the peppers and bake for an additional 3 to 5 minutes, or until cheese is melted. Serve warm.

Nutrition

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