Cheesy Mexican Stuffed Peppers
Cheesy Mexican Stuffed Peppers
These Cheesy Mexican Stuffed Peppers are filled with healthy ground chicken, black beans, tomatoes, onions and garlic. Baked, then topped with loads of cheese!
Most of us use cheese in our everyday cooking, I know I sure do. I don’t think there is a day that goes by where we don’t eat cheese in some way, shape or form. But sometimes we get into food routines, and forget how much can actually be done with foods we are already familiar with. It’s fun to mix things up to make fresh and exciting meals, and that doesn’t mean we have to go too far outside our comfort zones to do that either. Changing up our meal routine can be simple, quick and inexpensive. Not to mention that your family will likely enjoy the change too! So to help us all get out of our cooking routines, I’m sharing this delicious Cheesy Mexican Stuffed Pepper recipe!
This is such a fun way to serve up dinner…little individual and edible pots of deliciousness.
Filled with healthy ground chicken, black beans, tomatoes, onions and garlic. Baked, then topped with lots of cheese!
I have always wanted to try stuffing and baking peppers, but was a little wary about how they would hold up while baking. But I was so pleasantly surprised at how well these stuffed peppers turned out. The peppers stayed sturdy and intact, making them perfect for stuffing!
Don’t they look so good? The ooey gooey melted cheese just takes these peppers to the next level. On a side note, I used the Cracker Barrel Shredded Tex Mex Cheese and was so impressed with it…it melts so nicely and makes the most creamy melted cheese of any I’ve tried before – I loved it. Creamy cheese in every bite, made these an instant hit around our table!
Cheesy Mexican Stuffed Peppers
Ingredients
- 1 lb extra-lean ground chicken
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 4 green peppers
- 1 oz can diced tomatoes undrained, 28 fl /796 mL
- 1 oz can black beans rinsed, 19 fl /540 mL
- 1 cup Cracker Barrel Shredded Tex Mex Cheese
Instructions
- Heat oven to 375ºF.
- Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 min. or until chicken is done, stirring occasionally.
- Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 min. or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
- Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
- Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 min. or until melted.
You can get creative with these stuffed peppers too! Stuff them with your favourite chili recipe, or subsitute your favourite vegetables or ground meat in the original recipe. Get creative and tailor them to your tastebuds! Enjoy!
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What is your favourite way to enjoy cheese? Leave a comment below!
Have a delicious day!
Disclosure: I teamed up with Kraft Heinz for this delicious recipe! I was compensated for my time to share this recipe and spread the message to Cheese the Day! As always, all words and thoughts are my own, and I only support brands I use in my own home! I hope you enjoy this recipe…because really everything is better with cheese! 😉
Thank you Audrey!