Looking for a vibrant and satisfying meal? These Mexican shredded chicken stuffed bell peppers are a fiesta of flavors in every bite. Perfect for weeknight dinners or meal prep, they combine the heartiness of chicken with the fresh crunch of bell peppers, all infused with spices that bring a touch of Mexico to your table.
Imagine sinking your teeth into a pepper bursting with seasoned chicken, black beans, and corn, topped with melted cheese and a dollop of sour cream. It’s not just a meal; it’s a celebration of taste and color that will have your family asking for seconds.
Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and allows for plenty of customization. Swap in your favorite ingredients or adjust the spice level to suit your taste.
Delicious and Nutritious Stuffed Bell Peppers
These stuffed bell peppers are a delightful combination of tender chicken, zesty spices, and nutritious vegetables. The peppers are slightly sweet and provide a crunchy contrast to the savory filling, making each bite satisfying and delicious.
Ingredients
- 4 large bell peppers (any color)
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Sour cream and chopped cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Mix the Filling: In a large bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, and half of the cheese. Season with salt and pepper to taste.
- Stuff the Peppers: Spoon the chicken mixture into each pepper, packing it down gently. Top each stuffed pepper with the remaining cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Serve warm, garnished with sour cream and fresh cilantro, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 25g
