Mexican Stuffed Peppers

13 INGREDIENTS • 8 STEPS • 1HR

Mexican Stuffed Peppers

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.

Love This Recipe?

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.

Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

http://www.pipandebby.com/

1HR

Total Time

Ingredients

Servings

4

us / metric

4

Red Bell Peppers

or Green Bell Peppers

1 cup

Cooked Shredded Chicken

1

Jalapeño Pepper, finely chopped

1 bunch

Scallions, sliced

4 Tbsp

Chopped Fresh Cilantro

1

Lime, juiced

1 can
(15 oz)

Corn, drained

1 can
(15 oz)

Black Beans, drained

1 can
(14.5 oz)

Diced Tomatoes

2 Tbsp

Extra-Virgin Olive Oil

to taste

Salt

to taste

Ground Black Pepper

1/2 cup

Shredded Cheddar Cheese

Nutrition Per Serving

VIEW ALL

Calories

493

Fat

19.4 g

Protein

25.5 g

Carbs

60.2 g

Love This Recipe?

Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

http://www.pipandebby.com/

Author's Notes

Feel free to omit the jalapeño if you want, or add another - make them as spicy or mild as you like!

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C). Pour a 1/2-inch of water into the bottom of a 9x13-inch baking dish and set aside.

step 2

Using a knife, cut a circle around the stems of the Red Bell Peppers (4), twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.

step 3

Heat the Extra-Virgin Olive Oil (2 Tbsp) in a large skillet over medium heat. Add the Jalapeño Pepper (1) and cook for 3 minutes, or until soft and fragrant.

step 3 Heat the Extra-Virgin Olive Oil (2 Tbsp) in a large skillet over medium heat. Add the Jalapeño Pepper (1) and cook for 3 minutes, or until soft and fragrant.

step 4

Add the Chicken (1 cup), Corn (1 can), Black Beans (1 can), Diced Tomatoes (1 can), Scallion (1 bunch), Fresh Cilantro (4 Tbsp), juice from the Lime (1), Salt (to taste), and Ground Black Pepper (to taste) to the skillet. Cook mixture over medium-low heat for about 5 minutes, stirring frequently.

step 4 Add the Chicken (1 cup), Corn (1 can), Black Beans (1 can), Diced Tomatoes (1 can), Scallion (1 bunch), Fresh Cilantro (4 Tbsp), juice from the Lime (1), Salt (to taste), and Ground Black Pepper (to taste) to the skillet. Cook mixture over medium-low heat for about 5 minutes, stirring frequently.

step 5

Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.

step 5 Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.

step 6

Bake in the preheated oven for 20 to 25 minutes.

step 7

Sprinkle the Shredded Cheddar Cheese (1/2 cup) over tops of the peppers. Bake for an additional 3 to 5 minutes, or until cheese is melted.

step 8

Serve warm. Enjoy!

step 8 Serve warm. Enjoy!

Tags

Beans & Legumes

Budget-Friendly

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