Ground Chicken Taco Stuffed Peppers

Name: Ground Chicken Taco Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb ground chicken; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1 cup diced tomatoes with green chilies; 1 packet taco seasoning; 1 cup shredded cheese (cheddar or Mexican blend); Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Inspired World Food Favorites

I absolutely love making these Ground Chicken Taco Stuffed Peppers for a fun and healthy dinner option. The vibrant bell peppers filled with seasoned ground chicken, black beans, and corn create a colorful and appetizing dish. It's an easy recipe that combines my favorite taco flavors without the usual heaviness. Plus, they’re perfect for meal prep, and the leftovers taste even better! I find that baking them just right allows the peppers to soften while keeping their integrity, which makes each bite delightful.

Created by

Isobel Fairfax

Last updated on 2026-02-24T01:02:37.279Z

When I first created these Ground Chicken Taco Stuffed Peppers, I wanted a dish that was not only satisfying but also light. I experimented with different fillings and found that the combination of ground chicken, spices, and fresh veggies really hit the mark. Baking them allows the flavors to meld beautifully, and the melted cheese on top is just the cherry on top!

One of my biggest takeaways from making these is to ensure that the peppers are precooked slightly before stuffing. This helps them stay vibrant and tender while also infusing their flavor into the filling. Trust me, once you try this method, you'll never go back!

Why You'll Love These Stuffed Peppers
Healthy twist on classic tacos
Colorful presentation that's great for serving
Packed with flavor and nutrients

Choosing the Right Peppers

When selecting bell peppers for this recipe, try to pick ones that are firm and free of blemishes. The color can impact sweetness; red, yellow, and orange peppers tend to be sweeter than green ones. Cutting off the tops gives you a great bowl shape for your filling, but ensure you leave enough pepper around the edges to hold everything together without falling apart during baking.

If you're looking to reduce the acidity, especially if you're sensitive to it, consider replacing the diced tomatoes with a low-sodium tomato sauce or even a mild salsa. This minor swap can still maintain the flavor profile while accommodating different taste preferences.

Elevating Your Filling

The seasoning plays a vital role in achieving a flavorful filling for your stuffed peppers. While a store-bought taco seasoning works well, creating your own blend with chili powder, cumin, garlic powder, and onion powder can add depth. Adjust the spices to match your preference for heat; adding a pinch of cayenne or some diced jalapeños will offer a greater kick for those who enjoy spiciness.

For added texture and nutrition, consider incorporating finely chopped vegetables like zucchini or spinach into the filling. Cook them along with the ground chicken for about 3-4 minutes until they soften. Not only will this enhance the filling, but it also increases the overall nutrient content, making this meal even healthier.

Storage and Reheating Tips

These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days. If you plan to prep in advance, don't add the cheese until you're ready to bake them to maintain the best texture. Just cover the stuffed peppers tightly with plastic wrap or foil to avoid drying out.

To reheat, place the stuffed peppers in the oven at 350°F (175°C) for about 20-25 minutes until heated through. If you're in a hurry, microwaving works too—just ensure you cover them to avoid splatters, heating on medium for about 2-3 minutes or until hot. This method keeps the peppers tender without overcooking them.

Ingredients

Stuffed Peppers Filling

4 large bell peppers (any color)
1 lb ground chicken
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes with green chilies
1 packet taco seasoning
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly blanch the peppers in boiling water for 5 minutes, then drain and set aside.

Cook the Filling

In a skillet over medium heat, cook the ground chicken until browned. Drain excess fat. Add black beans, corn, diced tomatoes, taco seasoning, salt, and pepper. Stir well and cook for another 5-7 minutes until heated through.

Stuff the Peppers

Carefully fill each pepper with the chicken mixture. Place them upright in a baking dish. Top each filled pepper with shredded cheese.

Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Pro Tips

For an extra layer of flavor, add diced onions and garlic to the skillet while cooking the ground chicken. You can also substitute ground turkey for a leaner option.

Serving Suggestions

These ground chicken taco stuffed peppers can be a wholesome standalone meal, but they also pair beautifully with a light salad or tortilla chips for extra crunch. A dollop of sour cream or a sprinkle of avocado on top adds a creamy texture that complements the flavors beautifully. I love serving them with fresh salsa on the side for an added sauce option.

For a more festive touch, consider garnishing the peppers with pickled red onions or a squeeze of lime before serving. The acidity from the lime enhances the flavors and adds a refreshing element that balances the hearty filling.

Variation Ideas

Feel free to customize your stuffed peppers with different proteins; substituting ground turkey, beef, or even a meat alternative like lentils can bring new flavors to the table. Each protein offers a slightly different texture, so you can enjoy multiple versions of this dish without it feeling repetitive.

Another fun twist is to change up the cheese. Instead of the usual cheddar or Mexican blend, try using feta for a tangy kick or pepper jack for some extra heat. You can also experiment with adding different toppings such as crushed tortilla chips or fresh guacamole right before serving for an added crunch and flavor boost.

Common Troubleshooting Tips

If your peppers are turning out too soft after baking, try reducing the initial blanching time to 3 minutes instead of 5 minutes. This change allows the peppers to maintain better structural integrity while still softening adequately during the baking process. It’s essential for the peppers to stand up well while holding the filling.

In case you find that the filling is too dry, ensure you’re using a sufficiently fatty ground chicken, as lean options tend to result in a drier texture. Adding a splash of chicken broth while cooking the mixture can also help to keep it moist. Aim for the filling to be slightly saucy before stuffing to ensure juicy bites with each pepper.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! Ground turkey, beef, or even plant-based alternatives work well in this recipe.

→ Can I make these ahead of time?

Yes! You can prepare and stuff the peppers a day in advance and store them in the refrigerator until you're ready to bake.

→ What toppings can I add?

Feel free to add your favorite toppings like sour cream, avocado, guacamole, or salsa for more flavor.

→ How do I store leftovers?

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