Mexican Chicken-Stuffed Peppers

Name: Mexican Chicken-Stuffed Peppers
Prep time: 30 min
Total time: 70 min
Yield: 4 servings, 1 stuffed pepper each
Ingredients: 1 pound extra-lean ground chicken; 1 small onion, chopped; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 tablespoon ground cumin; 4 each green peppers; 1 (28 ounce) can diced tomatoes, undrained; 1 (19 ounce) can black beans, rinsed; 1 cup CRACKER BARREL Shredded Tex Mex Cheese

Rating: 4 stars

16 Ratings
13 Reviews
16 Photos

Looking for an easy and flavourful recipe? These stuffed peppers are delicious and simple to throw together. Our Mexican Stuffed Peppers recipe is the perfect dish for a cool evening.

By Cracker Barrel

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Recipe Summary

prep:

30 mins

additional:

40 mins

total:

1 hr 10 mins

Servings:

Yield:

4 servings, 1 stuffed pepper each

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 pound extra-lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
4 each green peppers
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can black beans, rinsed
1 cup CRACKER BARREL Shredded Tex Mex Cheese

Directions

Step 1
Heat oven to 375 degrees F (190 degrees C).

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Step 2
Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
Step 3
Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
Step 4
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
Step 5
Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

Special Extra:

Garnish with chopped fresh cilantro before serving.

Special Extra:

For a touch of heat, add a chopped fresh jalapeno pepper to cooked chicken mixture along with the chopped green pepper tops, tomatoes and beans.

Special Extra:

This recipe is a great way to use up leftover vegetables, such as sweet peppers, celery and/or corn, while adding colour, crunch and flavour.

CRACKER BARREL is a trademark of Kraft Foods used with permission.

Nutrition Facts

Per Serving:

440 calories; protein 43.3g; carbohydrates 38.9g; fat 12g; cholesterol 76.3mg; sodium 1090.8mg. Full Nutrition

Reviews (13)

Most helpful positive review

American Eagle

12/21/2016

Really tasty and easy to make I'd recommend making rice to go with it. Read More

Helpful

(3)

Most helpful critical review

Barbara

08/09/2016

I made this recipe and followed directions exactly except I omitted the black beans. It takes a lot of work and time but it taste very bland. My son said it's OK. He took leftovers to work for lunch but I did not eat it. The water in the bottom of the pan seemed to make the peppers too juicy and very little flavor. Read More

16 Ratings

5 star values: 5
4 star values: 8
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

American Eagle

12/21/2016

Really tasty and easy to make I'd recommend making rice to go with it. Read More

Helpful

(3)

CoachJen

Allstar

04/08/2016

We love the coloured peppers so I used those instead. This is a good ground chicken recipe; moist good texture blend with the peppers beans and tomato (needed salt). Turns out I didn't have black beans after I started so I used red which was totally fine. The kids put lots of extra shredded cheese on once they cut open the peppers:) Thumbs up around the table! Read More

Helpful

(2)

Ron Lloyd

09/29/2016

Loved it. Only change was for the tomatoes I used 1 can of rotel and 1 small can of tomatoes. Read More

Helpful

(1)

Roseanne

Allstar

03/18/2016

Used red orange and green peppers and made as directed. Tasty but needed salt and I would mix some of the cheese in with the meat filling as the pieces with the cheese were delicious. I would also leave the water out of the baking dish as I feel the peppers were steamed and I would prefer the roasted pepper flavour. #EndWithAmazing #Ad #AllrecipesAllstarsCA Read More

Helpful

(1)

Volleyballmom

Allstar

03/11/2016

Another easy recipe with little prep time. Not the most exciting meal but still a solid one. Followed recipe exactly except for the colour of peppers. Green peppers don't do it for us at all. It was a little bland so I may add a little more spice to it next time cayenne maybe and would definitely add jalapenos to the mix as suggested in the footnotes. Read More

Helpful

(1)

fruitdog

10/14/2020

Followed the recipe then had to add quite a bit to it for flavor. I only had cooked chicken thighs chopped up so I used those. Definitely needs jalapeno extra garlic cumin chili and oregano. I was trying to use up leftovers so threw in home made black beans leftover street corn leftover rotel cheese dip and fresh chopped cilantro and tomatoes. Used chicken broth to make it thinner and added some rice and let it all simmer covered till thick and the rice was cooked. I crumbled tortilla chips with a bit of Mexican blend cheese for the topping. Worked out great. Didn't mean to change it so much but it is a great starting point to add your own thing to. Read More

emarch8

06/19/2016

The filling is great. Next time I'll just cut up the pepper and add it to the mix. This is delicious Read More

Barbara

08/08/2016

Tinker

06/25/2017

Yes I would make this again!! Mmm Read More

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All Reviews for Mexican Chicken-Stuffed Peppers

- of Reviews

Mexican Chicken-Stuffed Peppers

Servings Per Recipe: 4
Calories: 440.3

% Daily Value *

protein: 87 %

carbohydrates: 13 %

dietary fiber: 57 %

sugars:

fat: 18 %

saturated fat: 28 %

cholesterol: 25 %

vitamin a iu: 54 %

niacin equivalents: 152 %

vitamin b6: 60 %

vitamin c: 196 %

folate: 26 %

calcium: 16 %

iron: 53 %

magnesium: 34 %

potassium: 33 %

sodium: 44 %

thiamin: 36 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.