Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

40 mins
1 hr 10 mins
30 mins
4 servings, 1 stuffed pepper each


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees F (190 degrees C).

  • Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.

  • 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.

  • Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.

  • 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

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