Mexican Stuffed Peppers

Looking for a show-stopping dinner recipe that’s packed with lean protein and vegetables? Make these delicious Mexican Stuffed Peppers; you won’t be disappointed!

mexican bell peppers topped with sour cream and cilantro

Never Gets Old


This is one of those recipes that I could make time and time again and it would never get old. Why?

  • It’s packed with protein.
  • Serving of vegetables. Check.
  • Mega flavor.
  • Leftovers for days.

Mexican stuffed bell peppers in baking dish

Today I am excited to be partnering once again with my favorite Minnesota-based chicken brand, Gold’n Plump! I’ve always got a stock of  Gold’n Plump Ground Chicken and Chicken Breast in my freezer for emergencies. Yah never know when it’s going to snow or when you’ll need supplies for a last minute dinner idea!

This recipe features Gold’n Plump Ground Chicken, which is 90% lean. It’s perfect for those looking to amp up the protein and lower the fat in a meaty recipe.

gold'n plump ground chicken in package

Add A Little Sweetness

So, these peppers.

First, 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!

ground chicken, corn, cilantro and onion in skillet with lime slices on the side

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.

quinoa mixture for mexican stuffed peppers in white bowl with wooden spoon

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.

Hubba hubba.

colorful bell peppers upside down being sprinkled with salt

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!

quinoa stuffed mexican stuffed peppers in baking dish

Optional Yet Necessary

Cheese is always optional and very necessary. I used Colby Jack, but cheddar or Mexican would have been delicious.

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?

dish full of colorful Mexican stuffed peppers with melted cheese


Mexican Stuffed Peppers

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
Author: Lee Hersh
Yield: 6 1x


  • 1 pound ground Gold’n Plump Ground Chicken
  • 1 teaspoon EVOO
  • 1/4 cup tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1.5 cup sweet corn
  • 1/2 cup red onion
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh cilantro
  • juice of 1/2 lime, small
  • ~1 cup cooked quinoa (1/3 cup uncooked)
  • 6 peppers, any color (rubbed with EVOO and sea salt)
  • 1/3 cup Colby Jack Cheese

Cilantro Yogurt Sauce

  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoon fresh cilantro
  • 1/4 teaspoon garlic powder
  • pinch of salty salt
  • 1/2 lime, juice


  1. First, preheat your oven to 375ºF. Then spray a baking sheet with coconut oil cooking spray and set aside.
  2. 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.
  3. 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.
  4. Take meat mixture off the heat and transfer to a large bowl. Add in cooked quinoa and mix until combined. Set aside.
  5. Prep peppers by slicing their tops off and removing the insides. Rub with olive oil and season generously with sea salt.
  6. 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.
  7. 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.
  8. Top with Cilantro Yogurt Sauce, diced red onion, and fresh cilantro.


  • Serving Size: 1/6
  • Calories: 261
  • Sugar: 13
  • Fat: 6
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 23

 mexican stuffed pepper banner

This post is sponsored by Gold’n Plump Chicken. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds!

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