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Mexican Stuffed Peppers

Whether you make these spicy or mild, they are so delicious!
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Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 5 servings
Calories: 238kcal
Author: Megan Porta


  • 4 large red or green bell peppers or 6 small
  • 2 tbsp. extra-virgin olive oil
  • 1-2 jalapeno peppers stems removed and finely chopped
  • 1 cup cooked chicken shredded
  • 15 oz. can corn kernels drained
  • 14.5 oz. can diced tomatoes
  • 15 oz. can black beans drained
  • 1 bunch green onions sliced (white and light green parts only)
  • 1/4 cup fresh cilantro chopped
  • Juice from 1 lime
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside. Using a knife, cut a circle around the stems, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
  • Heat the olive in a large skillet over medium heat. Add the jalapeño peppers and cook for 3 minutes, or until soft and fragrant. Add the chicken, corn, tomatoes, beans, green onions, cilantro, lime juice, salt and pepper. Cook mixture over medium-low heat, stirring frequently until heated through, about 5 minutes.
  • Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish. Bake in preheated oven for 20 to 25 minutes. Sprinkle the cheese over tops of the peppers and bake for an additional 3 to 5 minutes, or until cheese is melted. Serve warm.


Calories: 238kcal | Carbohydrates: 18g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 537mg | Potassium: 505mg | Fiber: 7g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg
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