Chicken Taco Stuffed Peppers

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

Course Main Dish
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 people
Author Ruth Ann


  • 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


  • 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°.
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