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We’re heating things up with our Mexican Chicken Stuffed Peppers that are a colorful

crowd-pleaser to satisfy everyone’s spicy craving!


Pam spray to coat pan

½ cup chopped onion

4 cloves garlic, minced

1 medium jalapeno seeded and chopped

2 pounds ground uncooked chicken

2 tablespoons Mexican Seasoning (recipe below)

1 14.5 ounce can no-salt-added fire-roasted diced tomatoes

½ cup chopped fresh cilantro

4 medium red, yellow, and/or orange sweet peppers

Lime wedges


1 tablespoon cumin 

4 teaspoons paprika

1 tablespoon garlic

1 teaspoon dried oregano

½ to 1 teaspoon cayenne pepper (optional)

½ teaspoon ground cinnamon


In a large skillet heat Pam spray over medium heat. Add onion, garlic, and jalapeno; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet 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.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4 approximately 181 calories per serving

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