Mexican Stuffed Peppers
These Mexican Stuffed Peppers are delicious bell peppers stuffed full of rice, corn, black beans, chicken and the perfect seasonings, and baked until golden and tender. Perfect for a healthier dinner option!
Servings: 8
Calories: 316kcal
Equipment
- Large Mixing Bowl
Ingredients
- 8 medium bell peppers
- 2 cups cooked rice
- 2 TBS olive oil
- 1 cup chopped onion
- 2 chicken breasts (diced)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup canned tomatoes (drained)
- 1 TBS taco seasoning
- 1/3 cup red enchilada sauce
- 1 1/2 cups shredded cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cut the tops of your bell peppers, and cut out the seeds and veins. Set them aside.
- Add 1 TBS of the olive oil to a large saute pan and heat it over medium high heat. Add the diced onion and cook it for about 5 minutes until it is tender. Scoop the onion into a large bowl for later.
- Add the remaining olive oil to the saute pan and then add in your chicken pieces. Cook the chicken until cooked throughout, stirring once or twice as it cooks to let the sides of the chicken brown a little.
- Add the chicken to the bowl, add in the rice, corn, black beans, tomatoes, taco seasoning, and enchilada sauce. Stir it all together.
- Scoop the rice filling into each pepper to fill them to the top.
- Sprinkle the shredded cheese evenly over the top of the peppers.
- Bake the stuffed peppers in a 9x13 baking pan until the cheese is golden, the peppers are tender, and the filling is hot throughout. About 35-45 minutes. (Cover with foil if your cheese starts to turn more brown than you'd like)
- Serve with your favorite taco seasonings.
Nutrition
Calories: 316kcal | Carbohydrates: 33g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 355mg | Potassium: 726mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4098IU | Vitamin C: 158mg | Calcium: 142mg | Iron: 2mg