Mexican Stuffed Peppers

Growing up, we often had stuffed peppers. I liked their comfort, but the rice always felt like it overpowered the dish, so I never made my mom’s version as an adult (though I wouldn’t turn one down if it was served to me).

Over the last few years, I’ve started making my own stuffed peppers without rice. I want to taste the meat and the pepper, and this recipe finally delivers that balance.

I like using a mix of red bell peppers and mild poblanos, but feel free to turn up the heat with spicier peppers—my husband isn’t a fan of the heat, so I keep things mild around 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 can use ground turkey or ground beef if you prefer.
• 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.

Step two

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

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. (B)

Step five

Preheat oven to 350 degrees Fahrenheit.

Step six

Add ground chicken and sauté for 6 – 8 minutes, breaking up the meat with your metal spatula.

Step seven

Add diced tomatoes (C) and stir until combined.

Step eight

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

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.

I hope you enjoyed this Mexican stuffed peppers recipe.

Storage tips:

Refrigerator:

• Let the stuffed peppers cool completely before storing.
• Place them in an airtight container or wrap the baking dish tightly with foil.
• Store in the fridge for up to 4 days.

Freezer:

• These freeze beautifully! You could place them in an airtight container if you only have a few peppers leftover. Or wrap each cooled stuffed pepper in plastic wrap or foil, then place them in a freezer-safe container or bag. This makes it easy to take out a few at a time.
• Freeze for up to 3 months.

Reheating tips:

From the refrigerator:

Oven (best texture):

• Preheat to 350°F (175°C).
• Place stuffed peppers in a baking dish, add a splash of chicken broth in the bottom, cover with foil, and bake for 15–20 minutes or until heated through.
• Remove foil in the last few minutes to lightly crisp the tops if desired.

Microwave (quick method):

• Place a pepper on a microwave-safe plate and cover with a damp paper towel.
• Heat in 30–45 second intervals, rotating as needed, until warmed through (usually about 2–3 minutes total).

From the Freezer:

Thaw overnight in the fridge for best results. Reheat using the oven method above for even warming and the best texture.

And as always, may all your dishes be delish.