Baked Stuffed Peppers

A white plate with two stuffed peppers and some bean salad - square

These Mexican stuffed peppers are filled with a savory blend of sautéed vegetables and seasoned ground chicken, tucked into tender poblano and bell peppers. With bold flavor and a comforting texture, this dish brings a warm, satisfying Mexican-inspired twist to the classic stuffed pepper.

Course Dinner

Cuisine American

Keyword baked stuffed peppers, mexican stuffed peppers, peppers, stuffed peppers

Prep Time 5

Cook Time 1 4

Total Time 1 5

Servings pieces

Calories 242kcal

Author Elaine Benoit

Equipment

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 (cut in half)
.50 cup Mexican cheese (shredded)
1 pound ground chicken (organic)

Instructions

Heat a sauté pan on medium. Once that heats up add olive oil and let that heat up.
2 tablespoons olive oil
Add onions and sauté for 8 minutes.
1 large onion
Add mushrooms, oregano, garlic, cumin, chipotle powder and salt and sauté for 4 minutes.
10 ounces mushrooms, 1 teaspoon oregano, 1 teaspoon garlic paste, 1 teaspoon cumin, .25 teaspoon chipotle powder, .75 teaspoon salt
Preheat oven to 350 F.
Add the ground chicken and sauté for 8 minutes making sure to chop up the meat into smaller pieces. I use a metal spatula.
1 pound ground chicken
Add diced tomatoes and stir until combined. Remove from heat.
1 cup diced tomatoes
Line the jellyroll pan with parchment paper and place each pepper on the pan.
4 poblano peppers, 2 red bell peppers
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.
.50 cup Mexican cheese
Eat, smile, and enjoy.

Nutrition