Bold, smoky, and cheesy—these taco-stuffed bell peppers are bursting with chipotle-seasoned chicken, fluffy rice, black beans, and fire-roasted corn. Baked to perfection and topped with creamy, cool garnishes, this easy weeknight dinner is a flavor-packed crowd-pleaser.
Ingredients:
For the Peppers:
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb cooked shredded chicken (seasoned with taco or chipotle spice blend)
- 1½ cups cooked rice
- ½ cup black beans, drained
- ½ cup fire-roasted corn (canned, frozen, or grilled)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or chipotle sauce
- 1 tsp ground cumin
- Salt & pepper, to taste
- Olive oil spray
Optional Toppings:
- Sliced avocado
- Sour cream or ranch drizzle
- Chopped fresh cilantro
Instructions:
- Prep the Peppers:
Preheat oven to 375°F (190°C). Lightly spray a baking dish with olive oil. Arrange pepper halves cut-side up. - Make the Filling:
In a large bowl, mix shredded chicken, cooked rice, beans, corn, salsa, cumin, salt, pepper, and half the cheese. - Stuff the Peppers:
Spoon the filling evenly into each pepper half. Top with remaining cheese. - Bake:
Cover with foil and bake for 30 minutes. Uncover and bake another 10–12 minutes until cheese is melted and bubbly. - Serve:
Top with avocado, sour cream or ranch, and cilantro. Serve hot.
Quick Info:
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour
- Servings: 4 (2 halves each)
