Looking for a show-stopping dinner recipe that’s packed with lean protein and vegetables? Make these delicious Mexican Stuffed Peppers! They’re perfect for an easy weeknight meal or to wow your dinner guests. Whip up these Mexican stuffed peppers today!
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These Mexican stuffed peppers are going to be on your menu rotation. We’ve found ourselves making this again and again. Seriously, this is one of those recipes that I could make time and time again and it never gets old. Why?
- Protein-packed: between the quinoa and the ground chicken, these Mexican stuffed peppers will leave you feeling full and satisfied til your next meal.
- Full serving of vegetables: Check check.
- Mega flavor: the perfect combination of savory and spicy (and a little sweet) flavors in these Mexican stuffed peppers make for the most delicious flavor-packed meal.
- Leftovers for days: These Mexican stuffed peppers are just as great right when you make them as they are as leftovers. So don’t worry if you’re only cooking for one or two — you’ll be enjoying this deliciousness for the days to come!
I always like to keep a supply of ground chicken breast in my freezer for emergencies. Yah never know when you’ll need supplies for a last minute dinner idea! This recipe features 90% lean ground chicken. It’s perfect for those looking to amp up the protein and lower the fat in a meaty recipe.
How to Make Mexican Stuffed Peppers
First, Add a Little Sweetness
I cook up ground chicken in delicious Mexican flavors and then I added in sweet corn, red onion, lime, cilantro, and maple syrup. Yes, you read that right…maple syrup! A little bit of sweetness helps bring out all of the amazing savory flavors in this dish. So much good stuff in one cast iron skillet. Look at all of those gorgeous colors!
Add the Quinoa
Next, I added in my favorite seed…QUINOA! Why not add an additional boost of protein to this recipe? Plus, it adds great texture. If you’re not a fan of quinoa, feel free to add in cooked white or brown rice for the same effect.
Mix everything together and you’re almost ready to stuff.
Prep the Peppers
Prep the peppers by cutting off the tops and removing the insides. Then, rub them down with olive oil and give them a sprinkle of pink Himalayan sea salt. You don’t want to skip this step because it really adds some amazing flavor.
Place the peppers on a baking sheet and stuff away! With this recipe you’ll be able to get 5 or 6 peppers fully stuffed depending on how big the peppers are.
Into the oven they go!
Cheese is always optional and very necessary. I used Colby Jack, but cheddar or Mexican would be delicious as well.
My favorite way to eat these stuffed peppers is topped with Greek yogurt and crunchy red onions and a side of whole grain tortilla chips. Tortilla chips make everything better. Who’s with me?!
Other Mexican Recipes
- Slow Cooker Sweet Potato Mexican Quinoa
- Mexican Juicy Lucys with Fire-Roasted Corn Pico
- Mexican Quinoa Salad
- Easy Baked Chilaquiles
- 1 lb. ground ground chicken
- 1 teaspoon olive oil
- 1/4 cup tomato paste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/8 teaspoon sea salt
- 1 tablespoon maple syrup
- 1.5 cups sweet corn
- 1/2 cup red onion
- 1 tablespoon minced garlic
- 2 tablespoons fresh cilantro
- juice of 1/2 lime
- ~1 cup cooked quinoa (1/3 cup uncooked)
- 6 peppers, any color (rubbed with olive oil and sea salt)
- 1/3 cup colby jack cheese
Cilantro Yogurt Sauce
- 1/2 cup nonfat Greek yogurt
- 2 tablespoons fresh cilantro
- 1/4 teaspoon garlic powder
- pinch of sea salt
- 1/2 lime, juice
- First, preheat your oven to 375ºF. Then spray a baking sheet with coconut oil cooking spray and set aside.
- Next, place 1 teaspoon of olive oil in a skillet and turn to medium/high heat. Add in ground chicken and sauté until cooked all the way through.
- Add in tomato paste, cumin, chili powder, sea salt, maple syrup, sweet corn, red onion, minced garlic, cilantro, and lime juice and sauté for an additional 3-5 minutes or until onions have become translucent.
- Take meat mixture off the heat and transfer to a large bowl. Add in cooked quinoa and mix until combined. Set aside.
- Prep peppers by slicing their tops off and removing the insides. Rub with olive oil and season generously with sea salt.
- Line peppers on baking sheet and use a spoon to fill their insides with meat/quinoa mixture. You should be able to stuff 5-6 peppers depending on their size.
- Bake stuffed peppers at 375ºF for 20 minutes. Remove from oven and sprinkle on cheese. Place back in the oven and let cook for 10 more minutes.
- Top with Cilantro Yogurt Sauce, diced red onion, and fresh cilantro.
Nutrition FactsServing Size: 1/6 recipe Calories: 261 Sugar: 13 Fat: 6 Carbohydrates: 32 Fiber: 5 Protein: 23
Keywords: mexican stuffed peppers