Print

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!

Ingredients

Scale
  • 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

  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.