While I love one-pan, veggie-packed Mexican recipes like my Healthy Beef Taco Skillet, I have a deep affection for stuffing all the flavor into my vegetables instead. Maybe it’s the little girl in me that likes to have her own special serving, but when I place a recipe like Stuffed Peppers on my plate, I feel special. It’s as if someone gave me a pepper present: a healthy, yummy meal neatly packaged just for me. The adult in me loves stuffed veggies too. I find tremendous satisfaction knowing that a complete meal—protein, veggies, dairy, whole grains—can all be bundled up together in one easy to make, easy to eat vehicle. Add the fact that stuffed peppers are freezer friendly, made to be packed for lunch, and reheat like a dream, and it’s anyone’s guess as to why we don’t make them every week! Today’s Mexican stuffed peppers give a Tex-Mex spin to this ever-reliable, always delish dish. Their flavor profile is based off of my Crockpot Stuffed Peppers, which was one of the first recipes I learned to cook. These chicken Mexican stuffed peppers are gluten free, you can adapt them to be vegetarian if you’d like, and every component of the recipe can be prepped in advance. Wondering what to add to your meal plan this week? I have you covered right here!
How to Make Mexican Stuffed Peppers
The Ingredients
This Mexican stuffed pepper recipe is ultra flexible. Here’s what you need to make it, along with suggested adaptations to suit different tastes, diets, (or whatever you have on hand).
Bell Peppers. Red and green are our favorites for Mexican food, but you can use any combo of colors you like. If possible, choose bell peppers that are shorter and wider, as they’re a little easier to stuff.Ground Chicken. Ground chicken is lean, high in protein, and ideal for spicing up with a blend of authentic Mexican flavors. You can also make these stuffed peppers with ground turkey or lean ground beef (see below for a vegetarian suggestion).Rice. I recommend brown rice, which is a whole grain and thus higher in fiber, protein, and nutrients than its white rice counterparts. If you prefer to make the Mexican stuffed peppers with no rice, you can also swap another grain like quinoa or even cauliflower rice.Canned Fire Roasted Diced Tomatoes. A pantry staple. They have great flavor and make the filling moist and tender.Spices. Chili powder and cumin give this recipe an authentic Mexican flavor. The peppers are still fairly mild, so if you’d like to spice them up more, add a pinch of cayenne or chipotle chili powder (YUM).Cheese. Monterey Jack or cheddar jack will give you a traditional flavor. Use pepper jack for additional heat.Toppings. One of the very best parts of any Mexican recipe. We topped ours off with nonfat plain Greek yogurt (a healthy stand-in for sour cream), jalapeno, and cilantro. Avocado or your favorite salsa would be yummy too.
The Directions
The hardest part of this recipe is cutting and hollowing out the bell peppers—and it’s not hard at all!
Dietary Notes and Swaps
Vegetarian Mexican Stuffed Peppers. Swap the chicken for a 15-ounce can of rinsed and drained black beans. This version would also be delicious with corn added. (Or try these tasty Vegan Stuffed Peppers.)Dairy-Free Stuffed Peppers. Omit the cheese and top the finished peppers with lots of creamy avocado instead. Or use a dairy free cheese alternative.Low-Carb Stuffed Peppers. Make the Mexican stuffed peppers with no rice—use cauliflower rice instead. This is also a great way to make these keto Mexican stuffed peppers.
Store, Reheat, and Prep Mexican Stuffed Peppers Ahead
To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.To Freeze. Place in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.To Reheat. Reheat gently in the microwave or oven. If microwaving, for the easiest reheating, cut the peppers into a few pieces first so that they warm evenly.To Make Ahead. Before filling the peppers, let the chicken mixture cool completely. Prepare the stuffed peppers, cover, and refrigerate them for up to 24 hours before baking. Refrigerated peppers may require an extra 5-10 minutes of baking time time.To Meal Prep. Prepare a large batch of the stuffed pepper filling, and store it in the refrigerator for up to 3 days or freeze for up to 3 months (these containers are perfect for meal prep storage). Cut the peppers up to 1 day in advance. If you freeze the filling, let it thaw in the refrigerator the night before you want to bake the stuffed peppers. Additionally, you can save time by preparing a big batch of rice and freezing it for future uses, like these peppers.
What to Serve with Mexican Stuffed Peppers
These tasty Mexican stuffed peppers are very filling and well-balanced enough to be a full meal on their own, but here are a few ideas of what you could serve with them:
Cornbread. For a fun and crowd-pleasing meal, try them alongside Mexican Cornbread.Beans. Increase your protein content by serving these peppers with a side of Crock Pot Pinto Beans or Instant Pot Refried Beans.Or, just set out a big bowl of chips and salsa, pour yourself a Skinny Margarita, and call the fiesta complete.
More Healthy Stuffed Vegetable Recipes
While anything Mexican will always receive a warm reception around here, stuffed peppers (and stuffed veggies in general) lend themselves well to a wide range of fillings. (Ben loves these Buffalo Chicken Stuffed Peppers.)
Stuffed Pepper Casserole <— incredibly simpleSausage Stuffed Acorn Squash <— cozy, fall flavorItalian Stuffed Peppers <—delicious Italian flavorSpinach Artichoke Quinoa Stuffed Peppers <—fresh and super yummyStuffed Sweet Potatoes with Black Beans <—another tasty vegetarian optionZucchini Pizza Boats <—ultra kid friendlyStuffed Zucchini <—classic with an Italian spin
