This Chipotle Chicken Stuffed Peppers recipe is a super easy and healthy meal that’s packed with flavor and loaded with veggies! Perfect for busy weeknights or meal-prepping for the week ahead.
Homemade Chipotle Chicken Stuffed Peppers
Stuffed peppers are one of my favorite meals. I’ve shown you how to make them in the slow cooker and with quinoa, but this version is a new fave! Loaded with tons of Mexican-inspired flavor with an added kick from the chipotle peppers, this dish is sure to be a hit at your family table. These stuffed peppers are loaded with chicken, black beans, corn and cilantro. Cumin and chili powder give the filling a little kick. The peppers give this dish a nice smokiness and some extra heat. Feel free to substitute quinoa or white rice for the brown rice. You can even make it vegetarian and omit the meat entirely!
Even better, this Chipotle Chicken Stuffed Peppers recipe comes together in just 15 minutes. Then you let your oven do all the hard work for another 40 minutes. Easy peasy and perfect for meal-prepping! This recipe makes a lot of peppers (about 10 halves). I like to make the full recipe to have lots of leftovers and easy lunches throughout the week. To serve these peppers top with fresh chopped cilantro, lime juice, sour cream, lettuce, salsa verde, and guacamole. Enjoy!
- Olive Oil: Or another light-tasting oil like avocado or canola.
- Chicken Breasts: Sautéed and fully cooked. You could also use chicken thighs or even tenderloins, if preferred.
- Veggies: All together you’ll use garlic, onion, canned fire-roasted diced tomatoes, frozen corn (no need to thaw), canned black beans (rinsed), canned chipotle peppers in adobo, and — of course — a few bell peppers.
- Dry Seasonings: This Stuffed Pepper recipe is packed with a ton of flavor from the veggies and the spices, which include cumin, chili powder, and salt. Simple, but powerful!
- Rice: Preferably cooked ahead of time to cut down on assembly time. Brown or white works well, but you can also substitute quinoa.
- Lime Juice: Helps cut through the flavors and brighten up the stuffed peppers.
- Chopped Cilantro and Lime Wedges: To garnish before serving, if desired.
How To Make Chipotle Chicken Stuffed Peppers
- Prep: Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large saucepan. Add the cubed chicken, and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
- Cook the Filling: To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender. Add in the garlic and cook for 1 minute. Stir in the tomatoes, cooked rice, corn, black beans, cumin, chili powder, lime juice and chipotle in adobo. Add back in the cooked chicken. Mix until combined and heated through.
- Assemble: Arrange halved bell pepper on the prepared baking pans. Stuff about ½ cup of the chicken and rice mixture into each pepper half.
- Bake: For 30-40 minutes, until the bell peppers are tender, but not mushy.
- Serve: Garnish with cilantro for garnish and diced peppers for color (I used the tops of the peppers).
- Swap the rice for quinoa for added protein!
- Spice it up with some diced jalapeño peppers, cayenne pepper, or diced poblano peppers. You could even swap the bell peppers for poblanos if you like!
- Use ground meat like chicken, turkey, bison, pork, or beef instead of shredded chicken!
- Add more veggies like canned garbanzo beans, diced celery, minced carrots, or diced mushrooms!
- Make it vegetarian omit the chicken and add more rice, veggies and black beans!
Storage, Freezing, and Reheating Instructions
- Store leftover cooled stuffed peppers in an airtight container in your refrigerator for up to 4 days.
- Freeze cooked and cooled stuffed peppers in a freezer-safe, airtight container or plastic bag for 1-2 months.
- Reheat thawed or chilled stuffed bell peppers in the microwave for 2-3 minutes, until warmed through, or in the oven for 10-15 minutes at 350.
More Easy Weeknight Recipes To Try
- The BEST Fried Rice
- Creamy Shrimp and Grits
- Instant Pot Chicken Carnitas
- Healthy Mexican Quinoa and Turkey Stuffed Peppers
- Easy Chicken Fajitas
Chipotle Chicken Stuffed Peppers
- 2 tablespoons olive oil divided
- 1 pound chicken breasts or thighs cut into 1 inch pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 2 cups cooked rice you can use either brown or white rice
- 1 cup frozen corn no need to thaw
- 1 14.5 ounce can black beans, drained and rinsed
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- 2 whole chipotle in adobo peppers diced
- 5 large bell peppers cut in half (I used a mix of green and red pepper)
- cilantro for serving if desired
- Preheat oven to 350 degrees. Grease two 9 x 13 pans with cooking spray.
- Heat 1 tablespoon of olive oil in a large saucepan.
- Add in chicken and sauté for 5-6 minute or until fully cooked. Remove the chicken from the pan and set aside.
- To the same pan add the remaining tablespoon of oil along with the onions. Sauté for 3-4 minutes or until the onions are tender.
- Add in the garlic and cook for 1 minute.
- Stir in the tomatoes, cooked rice, corn, black beans, cumin, chili powder, lime juice and chipotle in adobo. Add back in the cooked chicken.
- Mix until combined and heated through.
- Arrange pepper halves on the prepared baking pans. Stuff about ½ cup of the chicken and rice mixture into each pepper half.
- Bake for 30-40 minutes or until the peppers are tender.
- Serve immediately with cilantro for garnish and diced peppers for color (I used the tops of the peppers).