Rating: 4 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 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

prep:
30 mins
additional:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings, 1 stuffed pepper each
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Ingredients

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

Directions

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

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  • 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
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Reviews (13)

Most helpful positive review

Rating: 5 stars
12/21/2016
Really tasty and easy to make I'd recommend making rice to go with it. Read More
(3)

Most helpful critical review

Rating: 1 stars
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
Rating: 5 stars
12/21/2016
Really tasty and easy to make I'd recommend making rice to go with it. Read More
(3)
Rating: 4 stars
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
(2)
Rating: 4 stars
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
(1)
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Rating: 4 stars
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
(1)
Rating: 4 stars
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
(1)
Rating: 4 stars
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
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Rating: 5 stars
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
Rating: 1 stars
08/08/2016
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
Rating: 4 stars
06/25/2017
Yes I would make this again!! Mmm Read More