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!


  • 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


  1. Heat oven to 375ºF.
  2. Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 min. or until chicken is done, stirring occasionally.
  3. 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.
  4. Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
  5. Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 min. or until melted.