Chicken Taco Stuffed Peppers
My in-laws have a nice vegetable garden and I often get a few veggies when we visit. Our last visit resulted in some fresh peppers. My husband does not enjoy raw peppers in salads or anything similar, so I decided to try stuffed peppers.
Stuffed Peppers were something I never enjoyed as a child, but like so many things we turn our noses up to as I child, now I truly enjoy them. This version replaces the traditional use of beef with ground Chicken. In addition to the classic rice and meat stuffing, we changed it up and made a “taco” version! Chili powder, black beans, corn, and salsa add to the experience, bringing you a truly different stuffed pepper.
We found that stuffing the peppers as “boats” made the recipe go a little further.
Chicken Taco Stuffed Peppers
Servings 4 people
Ingredients
- 6 Peppers sweet or green
- 1 lb Ground Chicken
- 2 tsp Chili Powder
- 1/2 cup Rice cooked (your choice)
- 1 clove Garlic, minced OR 1tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 cup Black Beans rinsed and drained
- 1/2 cup Corn
- 1 cup Salsa
- 1 cup Crushed Tomatoes or tomato sauce
- 1/2 cup Shredded Cheese Mozzarella or Cheddar
Instructions
- Cut tops off peppers and remove seeds and stems. Or slice peppers in half, top to bottom, to create a "boat", remove seeds and stem.
- Place peppers in baking dish to fit. And set aside.
- Brown ground Chicken in frying pan with chili powder, garlic & onion powder.
- Once browned, add cooked rice and stir to combine. Remove from heat.
- Stir in black beans, corn and salsa to combine well.
- Stuff peppers with meat and rice mixture.
- Pour tomatoes/sauce over top of peppers then top each pepper with a little cheese.
- Bake for 35 minutes at 350°.