Sw Chicken Stuffed Bell Peppers
Transform your weeknight dinners with these vibrant Southwest Chicken Stuffed Bell Peppers, a flavor-packed dish bursting with wholesome ingredients and bold Tex-Mex flair. Sweet, colorful bell peppers are loaded with a savory blend of shredded chicken, black beans, corn, diced tomatoes with green chilies, and perfectly spiced rice, then topped with melted Mexican cheese for the ultimate comfort food. This easy recipe, ready in just 45 minutes, is an excellent way to repurpose cooked chicken and create a healthy, gluten-free dinner for the whole family. Garnished with fresh cilantro and served with zesty lime wedges, these stuffed peppers are as visually stunning as they are delicious. Perfect for meal prep or leftovers, they bring the taste of the Southwest straight to your table.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 2 cups chicken breast, cooked and shredded
- 1 cup black beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup cooked white or brown rice
- 1 cup shredded Mexican cheese blend
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Preheat the oven to 375°F (190°C).
Cut the bell peppers in half lengthwise, removing the seeds and membranes. Place them cut-side up in a baking dish and lightly brush them with half of the olive oil.
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, half of the shredded cheese, chili powder, cumin, paprika, salt, and black pepper. Mix everything until well combined.
Spoon the chicken mixture evenly into the bell pepper halves, pressing the filling down gently to pack it in.
Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil, sprinkle the remaining shredded cheese over the stuffed peppers, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool slightly. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1552 mg | 68% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 0.6 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
