Southwestern Chicken Stuffed Peppers
Stuffed peppers turn a basic Southwest chicken and rice mixture into something that looks like more effort went into it than actually did. Baking them in the pepper halves also means portion control is basically built in.
The bell pepper itself softens in the oven, turning from crisp to tender enough to eat alongside the filling instead of against it. Black beans and corn round out the filling with the same heartiness I look for in any Tex-Mex bowl.
Cheese melted over the top gives these a finished, restaurant-style look without much extra effort. Baking them all on one sheet pan means cleanup is minimal for how put-together they look.
The recipe card has the full ingredient breakdown and bake time for all ten portions. Let the peppers cool before dividing them into containers, then refrigerate what you'll eat within four days and freeze the rest. These stuffed peppers are a fun change of pace from my usual bowls.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Southwestern Chicken Stuffed Peppers
YIELD
10 portions
ESTIMATED NUTRITION
485 calories • 50g protein • 44g carbs • 11g fat per portion
What I really like about this recipe is that baking everything inside the pepper makes portioning almost automatic.
Ingredients
• 3 3/4 lb chicken breast, diced and cooked
• 10 bell peppers, halved and seeded
• 5 cups cooked rice
• 2 cans black beans, drained
• 2 cups corn
• 1 1/2 cups shredded Mexican cheese blend
• 2 tbsp taco seasoning
• salt and pepper
Directions
1. Cook the chicken with taco seasoning until browned and cooked through.
2. Mix the chicken with rice, black beans, and corn.
3. Stuff the pepper halves with the mixture and top with cheese.
4. Bake at 375°F for 25 minutes, until the peppers are tender. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
