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–+ servings
The taco stuffed peppers are in a baking dish surrounded by cilantro and avocado.
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5 from 2 votes

Taco Stuffed Peppers

Stuffed with ground chicken and rice and topped with cheese, these easy taco stuffed peppers are a delicious and easy weeknight dinner. Serve with a side salad and you have a healthy dinner the whole family will love!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 Servings
Calories: 394kcal
Author: Lynn Polito

Equipment

Ingredients

  • 4 Bell Peppers Orange, Yellow, or Red
  • 1 Small Onion Diced
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves Minced
  • 1 Cup White Rice
  • 1 Can Corn Drained
  • ½ Cup Salsa Your Favorite Variety
  • 1 LB Ground Chicken Ground Turkey is great too
  • 1 tablespoon Chili Powder
  • 2 teaspoon Ground Cumin
  • 1 Cup Shredded Cheese

Instructions

  • Cook the rice according to package instructions. Set that aside.
  • Preheat the oven to 375°.
  • Wash the peppers and cut them in half, removing the stems and the seeds. Spray a 9x13 inch pan with cooking spray and place the peppers in the baking dish cut side up.
  • Place the peppers in the oven for 20 minutes.
  • While the peppers bake, place the olive oil, onion, and garlic in a pan. Cook them together until the onions are translucent, about 5-8 minutes.
  • Add the ground chicken to the sauté pan and cook until the chicken is completely cooked, about 12 minutes.
  • Once the chicken is cooked, add the rice, corn, salsa, and spices. Mix everything together and cook for another 2-3 minutes.
  • When the peppers are done, carefully take them out of the oven and place them on a hot plate. Carefully stuff the peppers with the ground chicken mixture. Top each pepper with the shredded cheese and bake for 20 minutes.
  • Serve immediately. Top with more cheese, avocado, sour cream, or cilantro if you would like. Enjoy!

Notes

  •  If you want to make them ahead of time, just keep them in the refrigerator for a day or two and bake them off when you are ready to eat them.
  • These tend to not freeze well since the peppers get soggy.  They are best made and baked immediately.
  • Ground chicken, ground turkey, or ground beef can all be used in these taco stuffed peppers.

Nutrition

Calories: 394kcal | Carbohydrates: 47g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 77mg | Sodium: 361mg | Potassium: 862mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3281IU | Vitamin C: 106mg | Calcium: 254mg | Iron: 2mg