Description
A cozy, flavorful dinner featuring bell peppers stuffed with a hearty mixture of shredded chicken, black beans, corn, and cheese. Perfect for meal prep and family-friendly.
Ingredients
Scale
- 4 Bell peppers (any color)
- 3 cups Shredded chicken (rotisserie)
- 1 can Black beans (rinsed and drained)
- 1 cup Corn (frozen, canned, or fresh)
- 1 cup Salsa
- Spices: chili powder, cumin, garlic powder, smoked paprika, salt, pepper
- 1 cup Cheese (shredded Mexican blend or cheddar)
- Optional add ins: chopped cilantro, green onions, lime, diced jalapeno
Instructions
- Heat your oven to 375 F.
- Cut the bell peppers in half from top to bottom and pull out the seeds and white ribs.
- Place the peppers cut side up in a baking dish and add a splash of water.
- Prebake the peppers for about 12 minutes to soften.
- Mix the shredded chicken, black beans, corn, salsa, spices, and some cheese in a bowl.
- Fill each pepper half generously with the mixture.
- Top with more cheese and bake until hot and melty, about 18 to 30 minutes depending on filling temperature.
Notes
Let the stuffed peppers rest for 5 minutes after baking to set the filling. These can be prepped ahead of time and are meal prep-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg