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    Home » Dinner » Baked Stuffed Peppers

    Baked Stuffed Peppers

    Last updated on October 6, 2020. Originally posted on June 24, 2019 By Elaine 34 Comments

    375 shares
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    Baked Stuffed Peppers for Pinterest

    What makes these baked stuffed peppers recipe so scrumptious? The combination of sautéed vegetables and ground chicken compliments the poblano chiles and bell peppers, adding a Mexican flare to this delicious comfort food.

    closeup of the stuffed peppers and bean salad on a plate with more ingredients in the background

    When I was growing up, we had stuffed peppers a lot and while I liked them because of how comforting and familiar they were, I wasn’t as fond of the rice that went into them. I always thought the rice overpowered the dish. So I never made my mom’s recipe as an adult, although I would eat them if someone served them to me.

    In the last five or so years, I’ve made my stuffed peppers without rice. Not only do I want to taste the meat in them, I want to taste the pepper itself. This recipe finally allows me do just that.

    For these baked stuffed peppers, I use a few red bell peppers and mild poblano peppers. But by all means, use hotter peppers if you like. I couldn’t because hubby can’t take the heat.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • Always wash peppers before using them. I scrub them with a vegetable brush under cold water and dry them well with a paper towel before using them.
    • Use organic ground chicken whenever you can as it doesn’t have added hormones or antibiotics. I also try to buy free-range chicken that isn’t fed animal by-products.
    • You will probably have some chicken mixture leftover after stuffing the peppers. It’s lovely by itself or delicious in an omelette.

    How to make stuffed peppers

    Pre-step

    Wash peppers, take out a sauté pan and line a jellyroll pan with parchment paper.

    Step one

    Gather the ingredients – washed peppers, onion, mushrooms and ground chicken.

    Anaheim peppers, onion and mushrooms on a colorful background

    Step two

    Slice the peppers in half and take out the stems and seeds; chop the onions and mushrooms.

    Peppers, onions and mushrooms chopped on a wooden board

    Step three

    Heat a sauté pan on medium and once it has heated up, add olive oil.

    Step four

    Add onions and sauté for 8 minutes. Add mushrooms, oregano, garlic powder, cumin, chipotle powder and salt and continue to sauté for 3 minutes. (A)

    Onions and mushrooms cooked on top with chicken and tomatoes on the bottom

    Step five

    Preheat oven to 350.

    Step six

    Add ground chicken and sauté for 8 minutes, breaking up the meat with your metal spatula.

    Step seven

    Add diced tomatoes (B) and stir until combined.

    Step eight

    Place sliced peppers on a jellyroll pan and spoon chicken mixture into the cavity of each pepper.

    A parchment lined pan full of peppers stuffed with chicken and veggies

    Step nine

    Bake for 30 minutes.

    Step ten

    Take peppers out of the oven, sprinkle as much cheese on them as you like and bake for another 15 minutes.

    The stuffed peppers fresh out of the oven on a parchment paper pan

    When done, the peppers should look wrinkly and soft.

    I gather some black beans, cold bean salad and guacamole.  All that is left is to plate some baked stuffed peppers.

    A white plate with two stuffed peppers with bean salad, refried beans and guacamole in the background

    And to eat them.

    🙂

    Let’s see the peppers from above.

    Overhead view of a black plate with stuffed peppers on it along with some guacamole

    I hope you enjoyed this baked stuffed peppers recipe.

    And as always, may all your dishes be delish.

    If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

    A white plate with two stuffed peppers and some bean salad - square

    Baked Stuffed Peppers

    This delicious mixture of sautéed vegetables and chicken stuffed into mild peppers makes for a delicious meal. These baked stuffed peppers are the perfect comfort food.
    5 from 14 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: baked stuffed peppers, mexican stuffed peppers, peppers, stuffed peppers
    Prep Time: 5 minutes
    Cook Time: 1 hour 4 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 pieces
    Calories: 242kcal
    Author: Elaine Benoit

    Ingredients

    • 2 tablespoons olive oil extra virgin
    • 1 large onion chopped
    • 10 ounces mushrooms chopped
    • 1 teaspoon oregano ground
    • 1 teaspoon garlic paste or 1 clove chopped
    • 1 teaspoon cumin ground
    • .75 teaspoon salt
    • .25 teaspoon chipotle powder
    • 1 cup diced tomatoes
    • 4 poblano peppers cut in half
    • 2 red bell peppers
    • .50 cup Mexican cheese shreaded
    • 1 pound ground chicken organic

    Instructions

    • Heat a sauté pan on medium. Once that heats up add olive oil and let that heat up
    • Add onions and sauté for 8 minutes
    • Add mushrooms, oregano, garlic, cumin, chipotle powder and salt and sauté for 4 minutes
    • Preheat oven to 350 F
    • Add chicken and sauté for 8 minutes making sure to chop up the chicken into smaller pieces
    • Add diced tomatoes and stir until combined. Remove from heat
    • Line the jellyroll pan with parchment paper and place each pepper on the pan
    • Spoon chicken mixture in the cavity of each pepper, making sure to heap it
    • Bake for 30 minutes
    • Sprinkle as much cheese on the peppers and bake for another 15 minutes
    • Plate
    • Eat
    • Enjoy

    Equipment

    sauté pan
    jelly roll pan
    parchment paper
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Nutrition

    Serving: 2pieces | Calories: 242kcal | Carbohydrates: 12g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 177mg | Potassium: 893mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1670IU | Vitamin C: 121.3mg | Calcium: 103mg | Iron: 2.1mg
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    375 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Lori | The Kitchen Whisperer

      June 24, 2019 at 1:26 pm

      Oh I love that you used poblano peppers in this recipe! I love how simple and delicious this looks too! This is perfect for a summer meal with a light salad or a side of chips and guac!

      Reply
      • Elaine

        June 24, 2019 at 2:38 pm

        Indeed. Thank you Lori! I love these peppers!

        Reply
    2. Aleta

      June 24, 2019 at 3:35 pm

      yummy!! I love baked stuffed peppers and yours look extra delicious! The Mexican flare has me adding these ingredients to my shopping list!

      Reply
      • Elaine

        June 25, 2019 at 7:26 am

        Hehe! Thanks Aleta! I love adding a Mexican flair whenever I can!! Thanks for your comment!

        Reply
    3. Jacquelyn Hastert

      June 24, 2019 at 8:50 pm

      What a great healthy appetizer, lunch, or light dinner! I bet they taste amazing and are loaded with flavor. I will be baking these very, very soon.

      Reply
      • Elaine

        June 25, 2019 at 7:33 am

        Thank you Jacquelyn! You nailed it on the head by saying appetizer, lunch or dinner. I’ve eaten these peppers for each of those meals! I hope you enjoy them when you make them.

        Reply
    4. Gloria | Homemade & Yummy

      June 24, 2019 at 9:43 pm

      Stuffed peppers are THE BEST. Perfect for appetizers. Stuff LARGE ones, and they make a great meal too. With all the fresh produce happening at the markets, getting your hands on great fresh peppers is easy. I know my family would love these any night of the week.

      Reply
      • Elaine

        June 25, 2019 at 7:33 am

        Thank you Gloria! I love shopping at farmer’s markets and can’t wait to go and get some more of these peppers to make this again!

        Reply
    5. Diana Reis

      June 24, 2019 at 9:51 pm

      These are so beautiful and light. I love that use poblanos instead of a bell. It is such a nice flavor and looks wonderful too.

      Reply
      • Elaine

        June 25, 2019 at 7:34 am

        Thank you Diana! I love poblanos. I had to add a few bell peppers for hubby! I appreciate the comment.

        Reply
    6. Jen

      June 24, 2019 at 10:23 pm

      These are perfectly loaded! They are such an easy dinner idea for when I really don’t feel like cooking but the family needs to eat. Thanks!

      Reply
      • Elaine

        June 25, 2019 at 11:06 am

        Thanks Jen! They are super easy to make!

        Reply
    7. veena Azmanov

      June 24, 2019 at 10:56 pm

      I love the combination of mushrooms, cheese and all the flavors to it. This is surely unique and special too.

      Reply
      • Elaine

        June 25, 2019 at 11:07 am

        Thank so much Veena!

        Reply
    8. SHANIKA

      June 25, 2019 at 12:47 am

      These Stuffed Peppers look so amazing! YUM!

      Reply
      • Elaine

        June 25, 2019 at 11:07 am

        Thanks Shanika!

        Reply
    9. Paula Montenegro

      June 25, 2019 at 7:41 am

      I had rice stuffed peppers all the time growing up too! But I haven’t made them in ages. Love the Mexican twist in this recipe!

      Reply
      • Elaine

        June 29, 2019 at 9:51 am

        Thanks Paula! I like rice but for some reason, not in stuffed peppers. 🙂

        Reply
    10. Suzy

      June 25, 2019 at 8:46 am

      This sounds delicious! Love that you left out the rice in these peppers! Perfect flavor!

      Reply
      • Elaine

        June 29, 2019 at 9:50 am

        Thanks so much Suzy! 🙂

        Reply
    11. Michelle

      June 26, 2019 at 3:45 pm

      These stuffed peppers look delicious, and I love that you left out the rice. I’m guilty of always adding rice to my stuffed peppers so will have to try this. Love all those Mexican flavours too, yum!

      Reply
      • Elaine

        June 26, 2019 at 5:40 pm

        Thanks Michelle. I love rice, but for some reason I don’t like it in peppers! 🙂

        Reply
    12. Danielle

      June 26, 2019 at 4:18 pm

      I can sense Mexican flavors in the air! So many of them! 🙂 Fabulous peppers go really well with veggies AND chicken… Just what I need for my next “Mexican” party – thank you!

      Reply
      • Elaine

        June 26, 2019 at 5:40 pm

        Thanks Danielle. I’m always trying to incorporate Mexican in my recipes, much to hubbies chagrin! 🙂

        Reply
    13. Tammy

      June 28, 2019 at 7:35 pm

      Ooooh man these look good!! I love stuffed peppers! It’s been such a long time since I’ve had them and now I’m feeling inspired 😀

      Reply
      • Elaine

        June 29, 2019 at 9:44 am

        Thanks so much Tammy! 🙂

        Reply
    14. Nicolas Hortense

      June 29, 2019 at 8:09 pm

      Mmmmm Love a good stuffed pepper, and the cheesy top looks so good!!

      Reply
      • Elaine

        June 30, 2019 at 7:42 am

        Thanks Nicolas! 🙂

        Reply
    15. Amanda Mason

      June 30, 2019 at 5:21 pm

      These stuffed peppers look amazing! I hav a pound of ground of chicken in the freezer and I’m about to sit down and make my dinner menu for the week. I’m adding this recipe! Super healthy. I think I’m going to add rice though and maybe some black beans! Loving this low carb meal!

      Reply
      • Elaine

        July 01, 2019 at 10:12 am

        That’s great Amanda! Your version sounds delicious! Especially the black beans!! 🙂

        Reply
    16. Claire | The Simple, Sweet Life

      July 01, 2019 at 12:34 am

      I love stuffed peppers but for some reason I’ve never thought to stuff anything other than bell peppers. I bet the poblanos are particularly tasty! I use them in so much of my other cooking, I’ll definitely have to try stuffing them.

      Reply
      • Elaine

        July 01, 2019 at 10:14 am

        Thanks so much Claire!! I love stuffing poblanos! I hope you enjoy them when you try it! 🙂

        Reply
    17. Michele

      July 01, 2019 at 8:45 am

      Loving everything about these stuffed peppers, especially that you used poblano. What a delicious twist on an original! Your stuffing choices sound so flavorful. YUM!

      Reply
      • Elaine

        July 01, 2019 at 10:10 am

        Thanks Michele! 🙂 I appreciate your comment.

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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