Mexican Stuffed Peppers

About This Recipe

Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.

Ingredients

• 4 large bell peppers (any colors you like (our favorites were the red & green))
• 2 teaspoons extra virgin olive oil
• 1 pound ground chicken (or turkey (I used chicken))
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 can fire-roasted diced tomatoes (with juices, 14 ounces)
• 1 1/2 cups cooked brown rice (quinoa or cauliflower rice)
• 1 1/4 cup shredded cheese (Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix))
• Sliced avocado
• Chopped fresh cilantro
• Salsa
• Sour cream (or plain Greek yogurt)
• Freshly squeezed lime juice

Instructions

1. Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.