Mexican Stuffed Peppers


mexican-stuffed-peppers
An overhead photo of stuffed bell peppers with fresh parsley and a green pepper, with a place for text

Mexican Stuffed Peppers

Peppers are mostly composed of water and a small amount of carbs, protein and fats. Peppers are also rich in Vitamins C, B6, E, E, Potassium and Folate. Also it’s worth noting that peppers keep their vitamins even after being frozen for 6 months!

The classic and filling Stuffed Peppers recipe is a mix of traditional dish and a spicy Mexican food. You can freeze these peppers for up to three months and just reheat (on low temperature setting) when you are ready to eat.

Ingredients

FOR THE STUFFED PEPPERS:

  •  4 large bell peppers — any colors you like (our favorites were the red & green)
  •  2 teaspoons extra virgin olive oil
  •  1 pound ground chicken — or turkey (I used chicken)
  •  one tablespoon ground chili powder
  •  1 teaspoon ground cumin
  •  one teaspoon garlic powder
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  one can fire-roasted diced tomatoes — with juices, 14 ounces
  •  1 1/2 cups cooked brown rice — quinoa or cauliflower rice
  •  one and a fourth cup shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)

FOR SERVING:

  •  Sliced avocado
  •  Chopped fresh cilantro
  •  Salsa
  •  Sour cream — or plain Greek yogurt
  •  Freshly squeezed lime juice

Mexican Stuffed Peppers recipe

Instructions

  • Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
  • Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

For a perfect snack check out our protein bar recipe. Peanut Butter Protein Bars

Nutritional Info

mexican stuffed peppers nutritional info