Baked Stuffed Peppers

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.

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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.

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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


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 FACEBOOKTWITTERINSTAGRAM 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


  • 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


  • 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
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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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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. 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!

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

  3. 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.

    1. 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.

  4. 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.

    1. 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!

  5. 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.

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

  6. 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!

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

  8. 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!

  9. 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!

  10. 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!

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

  11. 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 😀

  12. 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!

  13. 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.

  14. 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!

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