Tex-Mex Chicken Stuffed Peppers

Are you on the hunt for a meal that is as nutritious as it is delicious? Look no further than Spicy Southwest Chicken Stuffed Peppers! This delightful dish combines the vibrant flavors of the Southwest with the wholesome goodness of fresh vegetables and lean protein, making it an appealing option for anyone looking to enjoy a healthy homemade meal. Stuffed peppers are not only visually striking with their bright colors, but they also offer incredible versatility. You can customize the fillings to suit your taste preferences, making them an excellent choice for a quick weeknight dinner or a festive family gathering.

Looking for a delicious and nutritious meal? Try Spicy Southwest Chicken Stuffed Peppers! This colorful dish combines vibrant flavors with fresh vegetables and lean protein for a satisfying option that's easy to customize. Each pepper is packed with seasoned chicken, rice, black beans, corn, and topped with melty cheese. Perfect for weeknight dinners or special occasions, these stuffed peppers are not only beautiful but also healthy and full of flavor. Discover the joy of cooking with this simple, flavorful recipe!

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Ingredients

4 large bell peppers (any color)

1 lb (450g) ground chicken

1 cup cooked rice (white or brown)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (your preferred spice level)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a cheese blend)

1/4 cup chopped fresh cilantro (plus extra for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and set aside.

Cook the Chicken: In a large skillet over medium heat, add the ground chicken. Cook until fully browned and cooked through, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Combine Ingredients: Once the chicken is fully cooked, add the cooked rice, black beans, corn, salsa, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine all ingredients, and let it simmer for about 3-5 minutes for the flavors to meld. Remove from heat and fold in the fresh cilantro.

Stuff the Peppers: Carefully spoon the chicken mixture into each bell pepper, packing the filling slightly. Top with shredded cheddar cheese.

Bake the Peppers: Cover the baking dish with foil and place it in the oven. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes. Arrange on plates, garnish with diced avocado and additional cilantro, and serve with lime wedges on the side.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings