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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.
Course Dinner
Cuisine American
Keyword baked stuffed peppers, mexican stuffed peppers, peppers, stuffed peppers
Prep Time 5 minutes minutes
Cook Time 1 hour hour 4 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 12 pieces
Calories 242 kcal
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
Serving: 2 pieces | Calories: 242 kcal | Carbohydrates: 12 g | Protein: 19 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 74 mg | Sodium: 177 mg | Potassium: 893 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1670 IU | Vitamin C: 121.3 mg | Calcium: 103 mg | Iron: 2.1 mg