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+ servings
Baked stuffed peppers on a plate with some bean salad

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
Cook Time 1 hour 4 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Calories 242kcal


  • 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: 2pieces | Calories: 242kcal | Carbohydrates: 12g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 177mg | Potassium: 893mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1670IU | Vitamin C: 121.3mg | Calcium: 103mg | Iron: 2.1mg