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5-Ingredient Chicken Stuffed Peppers – Follow Us


Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family-favorite that’s great for busy weeknights!

Bell peppers are a popular vegetable at our house. Surprisingly, my whole family eats them right up! This dinner is one of our favorite ways to enjoy them, as well as in chicken fajitas, chicken kabobs and my simple sheet pan sausage and vegetables.

chicken stuffed bell peppers in a white baking dish

These shredded chicken stuffed peppers are family-friendly, healthy, low carb and super simple to make. They’re a fast 30-minute meal and require only 5 simple ingredients. Doesn’t obtain better than that!

Another bonus is that my kids exactly love them! They’re full of flavor and loaded with all their favorites. Eat them plain or dress them up with delicious toppings like shredded cheese, sour cream and fresh cilantro. Seriously so yummy and EASY!

cutting and boiling bell peppers

5 simple ingredients

You only need 5 simple ingredients to make these chicken stuffed bell peppers (amounts included in printable recipe below).

  • Bell peppers: I prefer a mix of orange, red and yellow bell peppers.
  • Chicken: You can use rotisserie chicken for convenience or make my simple shredded chicken in the crockpot or instant pot.
  • Salsa: This gets mixed with the filling to give it some extra flavor. Homemade salsa tastes top in my opinion!
  • Taco seasoning: This seasoning is also mixed in for flavor. I grabbed my homemade taco seasoning from the pantry.
  • Beans: We add black beans to bulk it up a bit. Make sure to rinse and drain your beans before mixing them in.

filling for chicken stuffed peppers in bowl

How to make chicken stuffed peppers

  1. Boil the peppers. Bring a large pot of water to a boil. Cut the bell pepper tops off and remove the seeds. Once water is boiling, place the peppers in the water for about 5-7 minutes, or until fork tender.
  2. Make the filling. While the peppers are cooking, begin to make the filling. Warm the chicken in a frying pan over medium-heat, then mix in the salsa, taco seasoning, black beans and rice (if desired). Cook until warm.
  3. Assemble and bake. Remove the bell peppers from the water and set on a paper towel to dry. Once dry, stuff the peppers with the chicken mixture. Place in a baking dish and add shredded cheese if desired. Bake at 350ºF for 10 minutes, or until cheese is bubbly.

Favorite toppings

chicken stuffed peppers in pan with shredded cheese on top

Tips + modifications

  • You may also cut the peppers in half lengthwise and stuff them that way.
  • Can add cooked rice or corn into the filling mixture to bulk it up a bit.
  • Feel free to use taco meat instead of shredded chicken if preferred.
  • Top with shredded cheese before baking if desired.
  • No need to cover the pan with foil. Because the peppers are pre boiled and the filling is cooked, they don’t cook for very long in the oven.

Repurpose your leftovers

Whenever I make any of the below recipes, I’ll use the leftovers as the filling for these stuffed peppers. It’s the great way to repurpose boring, ancient leftovers into a brand modern dish!

chicken stuffed bell pepper topped with cheese and cilantro

More simple Mexican dinners:

Course: Main Dish

Cuisine: Mexican

Keyword: chicken stuffed peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 122

Chicken stuffed peppers made with 5 simple ingredients in just 30 minutes! A flavorful family-favorite that’s great for busy weeknights!

  • 2-3 cups cooked chicken (shredded)
  • 1 cup salsa
  • 1 cup black beans (rinsed)
  • 1 cup cooked rice (optional)
  • 2 teaspoons taco seasoning (more to taste)
  • 6 bell peppers (red yellow or orange)

Optional toppings: shredded cheese, sour cream, cilantro

  • Preheat oven to 350ºF. Spray a baking dish with cooking spray and set aside.

  • Boil a large pot of water. Cut the tops of the bell peppers off and remove the seeds. Then place the bell peppers in the water for 5 to 7 minutes, or until tender.

  • While the peppers are cooking, warm the shredded chicken in a frying pan over medium-heat. Then mix in the salsa, black beans, rice and taco seasoning. Cook until warm. Salt and pepper to taste.

  • Remove peppers from the water and set on a paper towel. Once dry, stuff peppers with chicken mixture.

  • Place in the baking dish and then add shredded cheese if desired. Bake for 10 minutes, or until cheese is bubbly.

  • Add desired toppings and enjoy while hot!

Serving: 1pepper | Calories: 122kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 486mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 153mg | Calcium: 32mg | Iron: 1mg

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Enjoy!

meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. She is also the author of the Follow Us Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.


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