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Mexican Stuffed Peppers

Rated as 3.92 out of 5 Stars

"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."
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Ingredients

1 h 10 m servings 440 cals
Original recipe yields 4 servings (4 servings, 1 stuffed pepper each)

Directions

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F (190 degrees C).
  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.
  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.
  4. Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
  5. Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 440 calories; 12 g fat; 38.9 g carbohydrates; 43.3 g protein; 76 mg cholesterol; 1091 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 l...

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Newest

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

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 bl...

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

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...

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...

Everyone loves this recipe! I used ground beef and it was a hit!

Yes I would make this again!! Mmm

This recipe was absolutely delish and I love that the peppers were cooked to perfection.

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 l...