Baked Stuffed Peppers

Name: Baked Stuffed Peppers
Prep time: 5 min
Cook time: 64 min
Total time: 65 min
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)

Last updated on April 20, 2020. Originally posted on June 24, 2019 By Elaine 34 Comments

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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.

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.

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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!