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Ground Chicken Taco Stuffed Peppers - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1/2 cup tomato salsa (mild, medium, or hot)
  • 1/2 cup canned black beans, rinsed and drained (optional)
  • 1/2 cup corn kernels (frozen or canned, drained; optional)
  • 1/2 cup cooked rice or quinoa (optional for a heartier filling)
  • 1 cup shredded Mexican blend or cheddar cheese, divided
  • 1/4 cup chicken broth or water
  • Salt and black pepper, to taste
  • Fresh cilantro or green onions, chopped (for garnish)
  • Lime wedges, for serving
  • Optional toppings: sliced jalapeños, diced avocado, sour cream or Greek yogurt, hot sauce

Method
 

  1. Prep the peppers: Preheat the oven to 400°F (200°C). Slice the bell peppers in half from stem to base and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and season with a pinch of salt.
  2. Soften the peppers (optional but helpful): Add 1/4 cup chicken broth or water to the baking dish. Cover tightly with foil and bake for 10 minutes to start softening. Remove and set aside while you make the filling.
  3. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown the chicken: Add ground chicken, breaking it up with a spatula. Cook 5–6 minutes until no longer pink. Season with taco seasoning, a pinch of salt, and black pepper.
  5. Add moisture and mix-ins: Stir in the salsa. If using, fold in black beans, corn, and cooked rice or quinoa. Simmer 2–3 minutes so flavors come together and mixture thickens slightly.
  6. Add cheese: Remove from heat and stir in 1/2 cup shredded cheese until just melted and distributed.
  7. Stuff the peppers: Spoon the chicken mixture evenly into each pepper half, mounding slightly.
  8. Top and bake: Sprinkle the remaining 1/2 cup cheese over the stuffed peppers. Cover the dish with foil and bake 15 minutes. Uncover and bake another 10–12 minutes, until peppers are tender and cheese is bubbly and lightly golden.
  9. Finish and serve: Let rest 5 minutes. Garnish with cilantro or green onions. Serve with lime wedges and your favorite toppings.