Chicken Taco Stuffed Peppers

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Chicken taco stuffed peppers are a flavorful and healthy meal option, combining juicy, spiced chicken taco filling with sweet bell peppers, all topped with melted cheese and fresh garnishes.

peppers in a casserole dish with cheese and black olives
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Chicken Stuffed Taco Peppers

Chicken taco stuffed peppers made with chicken, onion, diced tomatoes, taco seasoning, bell peppers, cheddar cheese, and black olives are a vibrant and mouth-watering dish that perfectly blends the heartiness of Mexican cuisine with a healthy twist. The dish starts with tender, well-seasoned chicken, which forms the base of the stuffing. The chicken is sautéed with onions until they’re soft and translucent, infusing the meat with a sweet, caramelized flavor. Diced tomatoes are then added, lending a juicy, tangy element that complements the chicken beautifully. A generous sprinkling of taco seasoning introduces a mix of spices like cumin, paprika, and chili powder, giving the dish its signature bold and zesty flavor. This mixture becomes the core filling for the bell peppers, which are chosen for their natural sweetness and vibrant colors, adding not only taste but also an appealing visual aspect to the meal.

The bell peppers, with their tops cut off and seeds removed, are stuffed to the brim with the savory chicken mixture, ensuring each pepper is packed with flavor. The dish is then taken to the next level with a hearty topping of grated cheddar cheese, which melts beautifully in the oven, creating a deliciously gooey and creamy texture. As the peppers bake, the cheese forms a golden-brown crust on top, while the peppers themselves become tender yet hold their shape, making for a satisfying bite. Finishing off the dish are sliced black olives, which add a slight brininess and contrast to the richness of the cheese and the spiciness of the filling. The result is a delightful blend of flavors and textures: the meaty, spiced chicken, the sweet crunch of bell peppers, the creamy sharpness of cheddar, and the unique tang of black olives. This dish is not only a feast for the taste buds but also a visually appealing meal that’s perfect for a family dinner or a festive gathering, offering a nutritious yet indulgent experience.

peppers in a casserole dish with cheese and black olives

How to Make Taco Stuffed Peppers

You will need the following ingredients:

  • Olive oil (2 tbsp) – oil is a good base for cooking the lean chicken so it doesn’t stick to the pan.
  • Chicken, ground (1 lb) – Provides a lean and hearty protein base, absorbing the flavors of the other ingredients for a savory filling.
  • Onion (1) – Adds a sweet and aromatic depth, enhancing the overall savoriness of the stuffed peppers.
  • Ro-tel diced tomatoes (1) – Contribute a juicy, tangy element, bringing a touch of acidity and freshness to balance the richness of the dish.
  • Taco seasoning (2 tbsp) – Infuses the filling with a blend of spices like cumin, chili powder, and paprika, offering a warm, zesty kick typical of taco flavors.
  • Bell peppers (2) – Serve as a colorful and sweet edible container, their mild flavor complementing the spiced chicken filling.
  • Cheddar cheese (1 cup) – Melts into a gooey, creamy layer, adding a sharp and rich taste that pairs well with the other ingredients.
  • Black olives (1/4 cup) – Offer a subtle brininess and earthiness, adding a contrasting flavor and texture to the dish.

Use this Method:

Prep Oven. Preheat oven to 350 degrees.

Cook Filling. In a large, heavy pan, add olive oil and heat until shimmery. Add chicken and brown on medium high for 6 minutes, until lightly browned. Add onions to chicken meat, continue cooking until onions are lightly browned and soft, about another 8 minutes. Add ro-tel and taco seasonings, mix well.

Fill. Add taco filling into stuffed peppers (you can scoop and cook in the same pan you made taco meat in if it is oven safe, or use a baking sheet, casserole dish, or any oven safe pan).

Bake. Cover peppers with cheese and olives. Bake for 10-15 minutes, until pepper is soft and cheese is melted and bubbling.

peppers in a casserole dish with cheese and black olives

Tips and Tricks for Making Taco Peppers

Choosing Peppers: Opt for large bell peppers with even bottoms so they stand upright while cooking. Color is a matter of preference; green peppers are more bitter, while red, yellow, or orange peppers are sweeter.

Pre-Cooking Peppers: For softer peppers, blanch them in boiling water for 2-3 minutes before stuffing. This step can be skipped if you prefer a crunchier texture.

Seasoning the Chicken: Use a combination of traditional taco seasonings like cumin, chili powder, garlic powder, onion powder, paprika, and a pinch of salt and pepper to marinate the chicken. For convenience, pre-made taco seasoning works well too.

Cooking Chicken: You can either grill, bake, sauté, or even use rotisserie chicken for ease. Shred or dice the chicken for easy stuffing.

Adding Flavorful Elements: Mix the cooked chicken with ingredients like black beans, corn, diced tomatoes, green chiles, or onions to add more flavor and texture to your filling.

Cheese is Key: Mix some cheese into the stuffing for a gooey texture and top the peppers with more cheese for a delicious, melty crust.

Stuffing the Peppers: Be generous with the filling but avoid overstuffing, as the ingredients will expand while cooking.

Keeping Them Upright: To prevent the peppers from tipping over in the oven, use a muffin tin or a casserole dish that snugly fits the peppers.

Adding Moisture: Place a small amount of chicken broth or water at the bottom of the baking dish to keep the peppers moist during baking.

Rest Before Serving: Let the peppers rest for a few minutes after taking them out of the oven. This allows the filling to set and makes them easier to eat.

Garnish and Serve: Garnish with fresh cilantro, a dollop of sour cream, avocado slices, or a squeeze of lime for extra flavor.

Customize to Taste: Feel free to customize the filling according to your taste preferences, dietary restrictions, or whatever ingredients you have on hand.

peppers in a casserole dish with cheese and black olives

FAQs

What type of chicken works best for this recipe?

Boneless, skinless chicken breasts or thighs are ideal as they’re easy to cook and shred. For convenience, pre-cooked or rotisserie chicken can also be used.

Can I use a different type of cheese?

Absolutely! While cheddar cheese is recommended for its sharp flavor and good melting qualities, you can substitute it with Monterey Jack, Pepper Jack, or even a Mexican cheese blend for a different taste.

How do I prevent the peppers from becoming too soft or mushy?

To keep the peppers from becoming too soft, avoid overcooking them. Blanching them for just 2-3 minutes before stuffing helps them retain some firmness.

What are the best bell peppers to use?

Any color of bell pepper works well. Choose peppers that are large, firm, and have a flat bottom so they stand upright during cooking.

Can this recipe be made vegetarian?

Yes, you can make this vegetarian by substituting the chicken with a plant-based protein like quinoa, lentils, or a meat substitute. Adjust the cooking time accordingly.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Can I add more vegetables to the filling?

Certainly! Corn, black beans, spinach, or zucchini can be great additions. Sauté them with the onions before adding to the chicken mixture.

How can I make the stuffed peppers spicier?

Increase the heat by adding diced jalapeños to the filling, using a spicier taco seasoning blend, or topping the finished dish with hot sauce or sliced chili peppers.

Can I prepare this dish ahead of time?

Yes, you can prepare the filling in advance and stuff the peppers. Keep them refrigerated until ready to bake. You may need to add a few extra minutes to the baking time if starting from cold.

peppers in a casserole dish with cheese and black olives

What to Enjoy with your Peppers

Cilantro Lime Rice: A zesty side that complements the flavors of the chicken taco stuffed peppers.

Black Bean Salad: Offers a refreshing and nutritious accompaniment with its earthy flavors.

Guacamole: A creamy and rich addition that pairs well with the spiciness of the peppers.

Corn Salsa: Adds a sweet and tangy element, enhancing the overall taste experience.

Sour Cream or Greek Yogurt: Provides a cool, creamy contrast to the heat of the peppers.

Mexican Street Corn (Elote): A flavorful side dish that brings a smoky and cheesy flavor.

Tortilla Chips: Great for adding a crunchy texture and for scooping up any filling that spills out.

Pico de Gallo: A fresh salsa that adds brightness and a bit of acidity to balance the flavors.

Spanish Rice: Another excellent side option that complements the Mexican flavors of the dish.

Refried Beans: A classic pairing for any taco-inspired dish, adding creaminess and depth.

Shredded Cheese or Queso Fresco: Sprinkling extra cheese on top can enhance the richness and flavor.

Chopped Salad with a Lime Vinaigrette: A light and refreshing side that offsets the heaviness of the stuffed peppers.

Try these other Tex Mex recipes:

Also try Cheesesteak Stuffed Peppers, Cheesy Taco Skillet, Oven Roasted Pimiento Chicken, Bacon Balsamic Chicken Thighs, and Baked Hawaiian Chicken.

Chicken Taco Stuffed Peppers Recipe

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peppers in a casserole dish with cheese and black olives

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Mexican stuffed taco peppers with chicken, baked in a glass dish.
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Chicken Taco Stuffed Peppers

Chicken Taco Stuffed Peppers are cheesy, easy, and so incredibly delicious! Low carb, gluten free, and a fun family dinner everyone loves!
Course Tex Mex
Cuisine Mexican Inspired
Keyword baked peppers, bell peppers, entree, gluten free taco, main dish
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 323kcal
Author Courtney O’Dell

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 lb chicken ground
  • 1 onion large, diced
  • 1 can ro-tel diced tomatoes
  • 2 tbsp taco seasoning
  • 2 bell peppers sliced in half with stems and seeds removed. (If your peppers are small, increase this to 3 peppers)
  • 1 cup cheddar cheese shredded sharp
  • ¼ cup sliced olives optional.

Instructions

  • Preheat oven to 350 degrees.
  • In a large, heavy pan, add olive oil and heat until shimmery.
  • Add chicken and brown on medium high for 6 minutes, until lightly browned.
  • Add onions to chicken meat, continue cooking until onions are lightly browned and soft, about another 8 minutes.
  • Add ro-tel and taco seasonings, mix well.
  • Add taco filling into stuffed peppers (you can scoop and cook in the same pan you made taco meat in if it is oven safe, or use a baking sheet, casserole dish, or any oven safe pan).
  • Cover peppers with cheese and olives.
  • Bake for 10-15 minutes, until pepper is soft and cheese is melted and bubbling.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 8g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 461mg | Fiber: 2g | Sugar: 3g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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