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.
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.
Tips for making stuffed peppers
- 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 baked 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.
Step two
Slice the peppers in half and take out the stems and seeds; chop the onions and mushrooms.
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)
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.
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.
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.
And to eat them.
🙂
Let’s see the peppers from above.
I hope you enjoyed this baked stuffed peppers recipe.
And as always, may all your dishes be delish.
If you’ve tried this Baked Stuffed Peppers 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!
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.
- 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
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!
Indeed. Thank you Lori! I love these peppers!
yummy!! I love baked stuffed peppers and yours look extra delicious! The Mexican flare has me adding these ingredients to my shopping list!
Hehe! Thanks Aleta! I love adding a Mexican flair whenever I can!! Thanks for your comment!
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.
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.
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.
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!
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.
Thank you Diana! I love poblanos. I had to add a few bell peppers for hubby! I appreciate the comment.
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!
Thanks Jen! They are super easy to make!
I love the combination of mushrooms, cheese and all the flavors to it. This is surely unique and special too.
Thank so much Veena!
These Stuffed Peppers look so amazing! YUM!
Thanks Shanika!
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!
Thanks Paula! I like rice but for some reason, not in stuffed peppers. 🙂
This sounds delicious! Love that you left out the rice in these peppers! Perfect flavor!
Thanks so much Suzy! 🙂
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!
Thanks Michelle. I love rice, but for some reason I don’t like it in peppers! 🙂
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!
Thanks Danielle. I’m always trying to incorporate Mexican in my recipes, much to hubbies chagrin! 🙂
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 😀
Thanks so much Tammy! 🙂
Mmmmm Love a good stuffed pepper, and the cheesy top looks so good!!
Thanks Nicolas! 🙂
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!
That’s great Amanda! Your version sounds delicious! Especially the black beans!! 🙂
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.
Thanks so much Claire!! I love stuffing poblanos! I hope you enjoy them when you try it! 🙂
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!
Thanks Michele! 🙂 I appreciate your comment.