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Get ready to spice up your kitchen with the awesomeness of Southwestern Chicken Stuffed Yellow Bell Peppers. I like this recipe because it is a celebration of bold and zesty Southwestern flavors, combining ground chicken, aromatic spices, and colorful bell peppers for a delicious and filling meal. Southwestern cuisine is renowned for its rich tapestry of tastes, blending elements from Mexican, Tex-Mex, and Native American culinary traditions. In this recipe, the smokiness of cumin, the heat of chili powder, and the fresh pop of cilantro come together to transport your taste buds straight to the heart of the Southwest.

Not only is it just about the flavor party, but it’s also incredibly easy to make. Whether you’re a kitchen whiz or more of a “takeout is my best friend” kinda person, the step-by-step guide has got your back. With minimal prep and a straightforward cooking process, you’ll have a delicious and wholesome meal on the table in no time. The vibrant colors of the stuffed peppers also make this dish visually appealing, perfect for family dinners, casual gatherings, or whenever you’re craving a comforting and satisfying meal. Step up your culinary repertoire with this Southwestern-inspired dish that promises flavor in every bite!

Ingredients

The ingredients for this dish are simple yet satisfying and filling. The recipe calls for a combination of fresh, canned, and frozen ingredients. I’m all about ease and convenience without sacrificing flavor. You can easily purchase all of the ingredients from your local grocery store. Heck, most of these items are probably already your kitchen staples.

• Yellow bell peppers- these are essentially green bell peppers that yellow bell peppers are left on the vine longer to mature. They have higher levels of certain nutrients and are sweeter and milder in flavor
• Ground chicken- You’ll want to use lean ground chicken which has less fat. There is no prep required. Using ground chicken saves you time from prepping other cuts of chicken that could be used for this dish.
• Onion and Garlic- for a savory, aromatic note
• Frozen Cauliflower Rice- This is a great low-carb replacement for white rice. Using the frozen variety saves you from “ricing” cauliflower on your own.
• Frozen Corn Kernels- This is my “cheat” to using fresh corn (I use it in my Esquites and Shrimp & Corn Chowder recipe. It’s convenient and viable option for year-round access to corn’s nutritional benefits
• Canned Black Beans- low fat with exceptional fiber and protein content
• Diced Green Chiles- robust kick of flavor and little heat
• Chipotle Sauce- rich, smoky and slightly earthy addition of flavor

Making the Stuffed Peppers

This dish is far from complicated and doesn’t require any special equipment. A large pan and a medium-sized baking dish (like one in this set) are basically all that is really needed. With minimal prep required and no-fuss cook time, a meal can be on the table in a little over an hour. You can even make the filling in advance, and cook the stuffed peppers right before meal time.

Start by preheating the oven to 375 degrees. Prepare the filling while the oven in warming up. Heat extra virgin olive oil in a large pan over medium heat. Sauté onions until just softened followed by the garlic. Then add ground chicken to the pan and cook all the way through (no pink meat should remain). Add the cauliflower rice, corn, black beans and green chiles to the pan. Season with garlic powder, chili powder, cumin and dried oregano. Make sure to occasionally stir the ingredients so that the filling is well combined. Incorporate the chipotle sauce and season with salt and pepper to taste. Lastly, remove the pan from the heat, stir in the cilantro, and set aside the filling to cool.

Now that the filling is prepared, you can prep the yellow bell peppers to be stuffed. Before doing anything else, be sure to wash the peppers well. They won’t just be a vessel because they are mean to be eaten. First, cut off the tops of each pepper and discard (or save them to use as part of your dish’s final presentation). Use a spoon to scoop out the seeds and membrane. Then divide the chicken filling into each of the hollowed out peppers. Place the peppers in the baking dish cut side up so they are standing on their own. At this point Pour just enough water into the baking dish to cover the bottom. Cover with foil in order to create an environment to steam the peppers and bake for approximately 35 minutes. Remove the foil and bake for 5 minutes more.

Serving

You can serve the peppers straightaway, if you’d like. However, I like to do a little extra before serving. If you are like me then you are a sucker for presentation. So I garnish with some additional chopped cilantro and use the tops of the peppers in my plating. Generally, this dish is a meal on it’s own and doesn’t require additional sides.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.

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Southwestern Chicken Stuffed Yellow Peppers

Stuffed peppers loaded with ground chicken, black beans, and Southwest flavors

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

• 4 yellow bell peppers
• 1 tbsp extra virgin olive oil
• 1/2 yellow onion diced
• 2 garlic cloves minced
• 1/2 lb lean ground chicken
• 1 cup frozen cauliflower rice
• 1/2 cup frozen corn kernels
• 1/2 cup canned black beans drained and rinsed
• 4 oz can of diced green chiles
• 1 1/2 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 cup chipotle sauce
• salt to taste
• pepper to taste
• 1 tbsp cilantro chopped

Instructions

• Preheat oven to 375 degrees F.
• Heat extra virgin olive oil in a large pan on medium heat.
• Sauté onions for approximately 5 minutes. Add garlic and cook for 1 minute more.
• Add ground chicken to the pan and sauté until cooked through, making sure to crumble with a spatula.
• Add the cauliflower rice, corn, black beans and green chiles to the pan. Sauté for 3-5 minutes and season with garlic powder, chili powder, cumin and dried oregano.
• Stir in the chipotle sauce and season with salt and pepper to taste.
• Remove from heat. Stir in the cilantro and set aside to cool.
• To prepare the yellow bell peppers, cut off the tops and discard. Scoop out the seeds and membranes.
• Divide the chicken mixture into each bell pepper and place in a baking dish cut side up.
• Pour enough water in the baking dish to just fill the bottom. Cover with foil and bake 35 minutes. Remove foil and bake 5 minutes more.
• Garnish with additional chopped cilantro (optional) and serve hot.