Mexican Chicken Stuffed Peppers

These stuffed peppers are perfect for a dinner with friends and family. Balancing multiple food groups helps you stay full and satisfied until your next meal!

Serves: 8Prep: 30 minutesCook: 30 minutesTotal: 1 hour

Serves: 8


  • 1/2 cup brown rice
  • 4 red, yellow, orange, or green bell peppers
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons canola oil, divided
  • 1 pound boneless and skinless chicken breast, chopped into bite-size pieces
  • 2 teaspoons Kroger® Chili Powder, divided
  • 1 teaspoon ground cumin, divided1
  • 1 teaspoon paprika, divided
  • Salt and pepper, to taste
  • 1 can (10 oz.) tomatoes with green chilies
  • 1 cup frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 cup Monterey Jack cheese, shredded
  • Sour cream


  • Prepare brown rice according to package directions. Set aside.
  • Preheat oven to 375°F.
  • Cut each pepper in half and remove any remaining seeds. Set aside.
  • In a large nonstick skillet over medium-high heat, add 1 tablespoon oil, then add the onions and sauté for 5 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Transfer to a plate and set aside.
  • In the same skillet, add 1 tablespoon oil and the chicken. Season chicken with ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, salt and pepper. Cook about 5 minutes, until fully cooked through.
  • Reduce heat to medium-low and add the tomatoes, onion mixture, corn, black beans, cooked rice and remaining seasonings. Stir until combined, then add cilantro and lime juice. Cook until just heated through.
  • Add a heaping ½ cup of the mixture to each pepper half. Place peppers in a baking dish and fill the baking dish with enough water to reach ⅛” in height. Cover the dish with aluminum foil and bake for 30-35 minutes, until peppers are soft.
  • Remove from the oven and sprinkle each pepper with cheese. Allow to cook for 3 minutes, until the cheese has melted.
  • Serve with sour cream and refrigerate leftovers.