Mexican Chicken Stuffed Peppers

    These protein-packed Mexican chicken stuffed peppers are a great paleo substitute for Taco Tuesday.
    Author:
    Publish date:

    Mexican Chicken Stuffed Peppers recipe

    Mexican Chicken Stuffed Peppers

    Find more delicious chicken recipes! 

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 2 tbsp extra-virgin olive oil
    • 1/2 cup chopped yellow onion
    • 4 cloves garlic, minced
    • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
    • 2 lb ground chicken 
or turkey
    • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
    • 1/2 cup chopped fresh cilantro, divided
    • 4 red, yellow and/or orange bell peppers
    • Lime wedges

    SEASONING

    • 1 tbsp cumin seeds
    • 4 tsp paprika
    • 1 tbsp granulated garlic
    • 1 tsp dried oregano
    • 1/2 to 1 tsp ground cayenne pepper, optional
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground saffron

    Preparation

    1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
    2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
    3. Meanwhile, cut bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.
    4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

    Nutrition Information

    • Serving Size: 2 stuffed pepper halves
    • Calories: 474
    • Carbohydrate Content: 18 g
    • Cholesterol Content: 195 mg
    • Fat Content: 26 g
    • Fiber Content: 4 g
    • Protein Content: 42.5 g
    • Saturated Fat Content: 6 g
    • Sodium Content: 157 mg
    • Sugar Content: 7 g
    • Polyunsaturated Fat Content: 4 g

    Related Recipes

    meat and vegetable recipe

    Mexican Stuffed Bell Peppers

    Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.

    Slow cooker mexican stuffed peppers recipe

    Mexican Stuffed Peppers

    Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock-
full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil 
the peppers to give them tenderness, 
since they’ll be slowly simmered all day 
in a smoky tomato sauce.

    rice vegetable and protein dinner recipe

    Stuffed Turkey Peppers

    Bright peppers are as lovely as they are healthy, with ample vitamin A and C. Our stuffed turkey peppers are filled with wild rice and turkey for a generous dose of protein and fiber.

    Chicken Adobo recipe

    Chicken Adobo 
with Orange & Wilted Spinach

    Initially used as a means of food preservation, today Spanish vinegar-infused adobo marinade is typically used to flavor meats before cooking. This recipe guarantees moist and flavorful chicken breast.

    Chicken Quinoa Stuffed Bell Peppers Recipe

    Chicken & Quinoa–Stuffed Bell Peppers

    For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.