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- 4 large bell peppers (any color) - 1 pound ground chicken - 1 cup cooked quinoa or rice - 1 cup black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 2 teaspoons taco seasoning - 1 teaspoon cumin - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup shredded cheddar cheese (or a blend of your favorite cheeses) - Fresh cilantro for garnish (optional) - Lime wedges for serving In this dish, the bell peppers become colorful vessels for the tasty filling. Ground chicken gives it a light and protein-packed base. You can use either quinoa or rice, which adds a nice texture. Black beans bring fiber and a rich taste, while corn adds a touch of sweetness. For the seasonings, taco seasoning and cumin create that classic taco flavor. Onion and garlic add depth and aroma. Cheese is the final touch, making everything creamy and delicious. You can also add fresh cilantro on top for a burst of freshness. Don't forget lime wedges for a zesty finish! {{ingredient_image_1}} To start, take your bell peppers and slice off the tops. Make sure to remove all seeds and membranes. This step is key for a good filling. Once done, set the peppers aside for stuffing later. In a large skillet, add a splash of olive oil over medium heat. Toss in your chopped onion and sauté for about 3-4 minutes until it gets soft and clear. Then, add the minced garlic and ground chicken. Cook this mix until the chicken turns brown and is no longer pink. This should take about 6-7 minutes. Next, stir in the cooked quinoa or rice, black beans, corn, and diced tomatoes (with juice). Sprinkle in the taco seasoning, cumin, salt, and pepper. Mix everything well and let it cook for another 5 minutes. This allows all the flavors to blend perfectly. When the filling is ready, take the skillet off the heat. Stir in half of the shredded cheese until it melts and combines with the other ingredients. Now, it’s time to stuff the peppers. Fill each pepper with the chicken mixture, packing it in tightly. Place the stuffed peppers standing up in a baking dish. Next, top each pepper with the remaining shredded cheese. Cover the dish with aluminum foil and bake it in the oven at 375°F (190°C) for 25 minutes. After that, take off the foil and bake for 10 more minutes. This will help the cheese melt and the tops will get a nice golden color. Once you remove them from the oven, let them cool for a few minutes. You can garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Chicken Taco Stuffed Peppers! To make your chicken taco stuffed peppers shine, adjust the spice levels. If you like heat, add more taco seasoning or some diced jalapeños. For milder flavors, reduce the taco seasoning. Taste your filling before stuffing the peppers. This way, you can get it just right. Fresh herbs can elevate your dish. I recommend using cilantro. It brings a bright flavor and looks great as a garnish. You can also try fresh parsley for a different twist. Cooking the chicken well makes a big difference. I prefer using a skillet on medium heat. This allows the chicken to brown nicely. Stir it frequently to ensure even cooking. You want to avoid dry chicken, so don’t overcook it. For stuffing, quinoa or rice works well. Quinoa adds a nutty taste and is packed with protein. If you prefer rice, any type will do. Brown rice is a healthy choice. You can even mix both for added texture. Pair your stuffed peppers with simple sides. A green salad adds freshness. You can also serve them with tortilla chips and salsa. This adds a nice crunch to your meal. For drinks, I suggest a light beer or a refreshing lemonade. If you want something warm, try a Mexican hot chocolate. It’s a fun way to round out the meal. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also enhances the flavor profile of your dish. Cook Quinoa for Extra Flavor: Instead of cooking quinoa in water, use chicken broth for added depth and flavor in the filling. Customize Spice Level: Adjust the amount of taco seasoning and cumin to suit your taste, or add fresh jalapeños for an extra kick! Make Ahead: Prepare the stuffed peppers a day in advance and store them in the fridge. Just pop them in the oven when you’re ready to serve. {{image_2}} You can switch the ground chicken for other meats. Turkey works well and is leaner. Beef can add a richer flavor, too. If you want a meatless meal, use beans or lentils. They are packed with protein and fiber. Black beans or pinto beans make great options. Lentils add a nice texture and soak up flavors well. If you need to avoid dairy, try dairy-free cheese. Many brands offer good taste and melt well. Mixing different cheeses can also enhance flavor. A blend of cheddar and Monterey Jack adds depth. You can experiment with your favorites to find the best mix. Garnishing adds fun and flavor to your stuffed peppers. Fresh cilantro is a great choice; it adds brightness. Squeeze fresh lime juice for a zesty kick. You can also serve with salsa for extra flavor. Try different types of salsa, like mango or tomatillo. Hot sauce can spice things up if you like heat. Store leftover Chicken Taco Stuffed Peppers in the fridge. Use airtight containers. This keeps them fresh and safe to eat. Place the stuffed peppers in a container with a tight lid. Make sure to cool them before sealing. You can keep them in the fridge for about 3 to 4 days. You can freeze the stuffed peppers before or after baking. If you freeze them before baking, wrap each pepper in plastic wrap. Place them in a freezer bag or airtight container. This method lets you bake them fresh later. If you freeze after baking, let them cool first. Then, wrap them tightly and store. To thaw frozen peppers, place them in the fridge overnight. For quick options, you can use the microwave. Reheat them in the oven at 375°F (190°C) until heated through. This usually takes about 15-20 minutes. Stuffed peppers last about 3 to 4 days in the fridge. Check for signs of spoilage before eating. If they smell off or have a slimy texture, don’t eat them. Mold or discoloration is another sign. Always trust your senses when it comes to food safety. To make Chicken Taco Stuffed Peppers, follow these simple steps: 1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). 2. Prepare the Peppers: Cut off the tops of four large bell peppers and remove the seeds. Set them aside. 3. Cook the Filling: In a skillet, heat some olive oil. Sauté one chopped onion for 3-4 minutes. Add two minced garlic cloves and one pound of ground chicken. Cook until the chicken is browned, about 6-7 minutes. 4. Mix Ingredients: Stir in one cup of cooked quinoa or rice, one cup of drained black beans, one cup of corn, and one cup of diced tomatoes. Add two teaspoons of taco seasoning, one teaspoon of cumin, salt, and pepper. Cook for 5 minutes to blend flavors. 5. Stuff the Peppers: Remove from heat and mix in half of one cup of shredded cheese. Stuff each pepper with the mixture and place them in a baking dish. 6. Top with Cheese: Sprinkle the remaining cheese on top of each pepper. 7. Bake: Cover with foil and bake for 25 minutes. Then, bake uncovered for another 10 minutes until the cheese is melted. This process takes about 55 minutes from start to finish. Yes, you can use different types of peppers! Bell peppers are great, but you can also try: - Anaheim Peppers: These are mild and add a nice flavor. - Poblano Peppers: They have a rich taste and a bit of heat. - Mini Peppers: Perfect for bite-sized treats. Feel free to mix colors and types for fun presentations. Each pepper has its own flavor, adding variety to your dish. Chicken Taco Stuffed Peppers pair well with many sides. Here are some great options: - Mexican Rice: A flavorful side that complements the spices. - Guacamole: Creamy and fresh, it’s perfect for dipping. - Salsa: Add a zesty kick with your favorite salsa. - Corn Salad: Light and refreshing, it balances the meal. - Lime Wedges: A squeeze of lime brightens the flavors. These sides enhance your meal and create a complete dining experience. Stuffed peppers are easy to make and packed with flavor. We covered the main ingredients and steps for cooking. You can adjust spices and try various proteins for your filling. Don't forget about great sides and drinks to serve. Storing leftovers is simple, too. With a few tips, you can enjoy these tasty meals multiple times. Experiment with flavors and make them your own. Enjoy your cooking adventure with stuffed peppers!

Spicy Chicken Taco Stuffed Peppers

Delicious bell peppers stuffed with a spicy chicken and quinoa mixture, topped with cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground chicken
  • 1 cup cooked quinoa or rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (with juice)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons taco seasoning
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (or a blend of your favorite cheeses)
  • optional fresh cilantro for garnish
  • to serve lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set aside.
  • In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion for about 3-4 minutes until translucent.
  • Add minced garlic and ground chicken to the skillet, cooking until the chicken is browned and no longer pink, roughly 6-7 minutes.
  • Stir in cooked quinoa or rice, black beans, corn, diced tomatoes (with juice), taco seasoning, cumin, salt, and pepper. Mix well and cook for an additional 5 minutes to allow flavors to meld together.
  • Remove the skillet from the heat and stir in half of the shredded cheese until melted and combined.
  • Stuff each bell pepper with the chicken mixture, packing it in firmly. Place the stuffed peppers standing upright in a baking dish.
  • Top each pepper with the remaining shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the tops to become slightly golden.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Garnish with fresh cilantro and serve with lime wedges.
Keyword chicken, spicy, stuffed peppers, taco