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Hola, friends! I have a super filling, all-in-one meal for you today: Mexican Stuffed Peppers. Colorful, fresh bell peppers that are split, stuffed with a tasty cumin-and chili-spiced Mexican chicken filling, then baked until tender, they’ve become one of our favorite healthy weeknight dinners.

Easy and tasty Mexican Stuffed Peppers filled with chicken, rice, and cheese, topped with Greek yogurt and jalapenos

While I love one-pan, veggie-packed Mexican recipes like my Healthy Beef Taco Skillet, I have a deep affection for stuffing all the flavor into my vegetables instead. Maybe it’s the little girl in me that likes to have her own special serving, but when I place a recipe like Stuffed Peppers on my plate, I feel special.

It’s as if someone gave me a pepper present: a healthy, yummy meal neatly packaged just for me.

The adult in me loves stuffed veggies too. I find tremendous satisfaction knowing that a complete meal—protein, veggies, dairy, whole grains—can all be bundled up together in one easy to make, easy to eat vehicle.

Add the fact that stuffed peppers are freezer friendly, made to be packed for lunch, and reheat like a dream, and it’s anyone’s guess as to why we don’t make them every week!

Today’s Mexican stuffed peppers give a Tex-Mex spin to this ever-reliable, always delish dish. Their flavor profile is based off of my Crockpot Stuffed Peppers, which was one of the first recipes I learned to cook.

These chicken Mexican stuffed peppers are gluten free, you can adapt them to be vegetarian if you’d like, and every component of the recipe can be prepped in advance. Wondering what to add to your meal plan this week? I have you covered right here!

Tasty vegetables in a baking dish filled with chicken, rice, and cheese, topped with Greek yogurt and jalapenos

How to Make Mexican Stuffed Peppers

The Ingredients

 This Mexican stuffed pepper recipe is ultra flexible. Here’s what you need to make it, along with suggested adaptations to suit different tastes, diets, (or whatever you have on hand).

  • Bell Peppers. Red and green are our favorites for Mexican food, but you can use any combo of colors you like. If possible, choose bell peppers that are shorter and wider, as they’re a little easier to stuff.
  • Ground Chicken. Ground chicken is lean, high in protein, and ideal for spicing up with a blend of authentic Mexican flavors. You can also make these stuffed peppers with ground turkey or lean ground beef (see below for a vegetarian suggestion).
  • Rice. I recommend brown rice, which is a whole grain and thus higher in fiber, protein, and nutrients than its white rice counterparts. If you prefer to make the Mexican stuffed peppers with no rice, you can also swap another grain like quinoa or even cauliflower rice.
  • Canned Fire Roasted Diced Tomatoes. A pantry staple. They have great flavor and make the filling moist and tender.
  • Spices. Chili powder and cumin give this recipe an authentic Mexican flavor. The peppers are still fairly mild, so if you’d like to spice them up more, add a pinch of cayenne or chipotle chili powder (YUM).
  • Cheese. Monterey Jack or cheddar jack will give you a traditional flavor. Use pepper jack for additional heat.
  • Toppings. One of the very best parts of any Mexican recipe. We topped ours off with nonfat plain Greek yogurt (a healthy stand-in for sour cream), jalapeno, and cilantro. Avocado or your favorite salsa would be yummy too.
Raw vegetables in a baking dish to be filled with cheese, rice, and chicken, or they can be made vegetarian

The Directions

The hardest part of this recipe is cutting and hollowing out the bell peppers—and it’s not hard at all!

  1. Halve your peppers from top to bottom (cut right down through the stems), then arrange them, cut-side up in a baking dish that’s large enough to hold them comfortably. This recipe will yield about 8 pepper halves total, but you may have more or less if your peppers are much larger or smaller. If all of your peppers don’t fit, you can bake the rest in a separate dish.
    Tasty filling for stuffing veggies that can be made with rice or no rice
  2. Brown the chicken with the spices, then add the tomatoes and rice. The filling is fully cooked at this point, so you can taste and adjust the seasonings as you like.
    Tasty and healthy Mexican Stuffed Peppers in a baking dish filled with chicken, cheese, and rice
  3. Pile the filling into the peppers.
  4. Top with CHEESE.
  5. Bake the peppers at 375 degrees F for 25 to 35 minutes, until the peppers are tender but still hold their shape.
  6. Transfer to a plate. Add all of your favorite Mexican toppings, then dive in!

Dietary Notes and Swaps

  • Vegetarian Mexican Stuffed Peppers. Swap the chicken for a 15-ounce can of rinsed and drained black beans. This version would also be delicious with corn added. (Or try these tasty Vegan Stuffed Peppers.)
  • Dairy-Free Stuffed Peppers. Omit the cheese and top the finished peppers with lots of creamy avocado instead. Or use a dairy free cheese alternative.
  • Low-Carb Stuffed Peppers. Make the Mexican stuffed peppers with no rice—use cauliflower rice instead. This is also a great way to make these keto Mexican stuffed peppers.

Store, Reheat, and Prep Mexican Stuffed Peppers Ahead

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Freeze. Place in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • To Reheat. Reheat gently in the microwave or oven. If microwaving, for the easiest reheating, cut the peppers into a few pieces first so that they warm evenly.
  • To Make Ahead. Before filling the peppers, let the chicken mixture cool completely. Prepare the stuffed peppers, cover, and refrigerate them for up to 24 hours before baking. Refrigerated peppers may require an extra 5-10 minutes of baking time time.
  • To Meal Prep. Prepare a large batch of the stuffed pepper filling, and store it in the refrigerator for up to 3 days or freeze for up to 3 months (these containers are perfect for meal prep storage). Cut the peppers up to 1 day in advance. If you freeze the filling, let it thaw in the refrigerator the night before you want to bake the stuffed peppers. Additionally, you can save time by preparing a big batch of rice and freezing it for future uses, like these peppers.

What to Serve with Mexican Stuffed Peppers

These tasty Mexican stuffed peppers are very filling and well-balanced enough to be a full meal on their own, but here are a few ideas of what you could serve with them:

Mexican Stuffed Peppers in a baking dish filled with tasty chicken, rice or no rice, and cheese, topped with Greek yogurt and jalapenos

More Healthy Stuffed Vegetable Recipes

While anything Mexican will always receive a warm reception around here, stuffed peppers (and stuffed veggies in general) lend themselves well to a wide range of fillings. (Ben loves these Buffalo Chicken Stuffed Peppers.)

Mexican Stuffed Peppers

4.79 from 37 votes
Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 4 Servings



  • 4 large bell peppers any colors you like (our favorites were the red & green)
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken or turkey (I used chicken)
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 can fire-roasted diced tomatoes with juices, 14 ounces
  • 1 1/2 cups cooked brown rice quinoa or cauliflower rice
  • 1 1/4 cup shredded cheese Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)


  • Sliced avocado
  • Chopped fresh cilantro
  • Salsa
  • Sour cream or plain Greek yogurt
  • Freshly squeezed lime juice


  • Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
  • Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.



  • TO STORE: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator.
  • TO REHEAT: Reheat gently in the microwave or oven. If you plan to microwave the peppers, cut the peppers into a few pieces first so that they warm evenly.
  • TO MAKE AHEAD: Before filling the peppers, make sure to let the chicken/rice mixture cool completely. Prepare the Mexican Stuffed Peppers, cover, and refrigerate them for up to 24 hours before baking. Refrigerated peppers may require an extra 5-10 minutes of baking time time.
  • Adapted from my Crock Pot Stuffed Peppers.


Serving: 2pepper halves (without toppings)Calories: 438kcalCarbohydrates: 32gProtein: 32gFat: 20gSaturated Fat: 8gCholesterol: 125mgPotassium: 984mgFiber: 5gSugar: 8gVitamin C: 154mgCalcium: 241mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Another winner, Erin! I made these last night along with the Mexican Cornbread and the whole meal was outstanding! I used ground beef and followed the recipes as written. I recommend everyone definitely make these AND make the cornbread with them.5 stars

  2. Made it with red and orange peppers. I did add sautéed onions and oregano cuz it just seemed right. I only used 2 tsp chili powder since I was worried a tbs would be too much. Next time I’ll go the full amount! There will be a next time. I used frozen brown rice which makes this such an easy dish to put together. Thank you Erin for another winner!!!!5 stars

  3. Hi Erin! I made these last night and they are sublime! I left out the rice to keep them low carb, and we topped with fresh guacamole and fresh salsa, and had salad and refried beans on the side. Over the top delicious! I used pepper jack cheese since the hubby loves spicy food- and I was worried they’d be too much for me with the chili powder, but it was just enough for me! And we have leftovers for lunch, always a bonus. Your site is my new favorite! I love how you are adapting comfort food to actually be good for you. thanks for this and for all your yummy recipes!5 stars

  4. It has been a while since I have made stuffed peppers. Yours look delicious and would be different with a Mexican twist. Thanks for the inspiration as well as your recipe.

  5. Was looking for something to do with some ground chicken we had in the freezer. This was super easy and quire delicious. My husband turned up his nose at ground chicken, but after a couple of bites he proclaimed this recipe a keeper. YUM!!5 stars

  6. Delicious!!! I doubled the recipe and added an onion with ground beef when it was almost cooked. Also added 1 cup of frozen corn and 1 398 ml can of black beans.5 stars

  7. This was a hit at our house again the other night! Even my 3 years old gobbled his portion up (and he’s generally not one to finish his supper!) Thanks for another great recipe!5 stars

    1. I’m so happy that you enjoyed the recipe, Lorraine! Thank you for sharing this kind review!

  8. Loved ? these Mexican stuffed peppers. Made them last week and again tonight. Added kidney beans to the mix and served with a green salad. Delicious, my children loved them.5 stars

  9. Thank you, Erin! This was delicious! I started cooking at home every night at the start of the P. My teenage son declared “Taco Tuesday” every week. I try to mix it up a bit with optional Mexican recipes (because tacos every week is a bit much!). The family was a little skeptical when I told them, but they are believers now! The only 2 changes I made were to omit 1/2 cup of rice and add 1/2 cup of black beans (which was really yummy!) and cut the cumin to 1/2 tsp, because I’m not a fan. Thanks for posting such an awesome recipe!5 stars

  10. Ok- these were AMAZING. I was cooking for friends, and wanted to stretch the recipe a bit, so I added another 3/4 c or so of additional quinoa along with a can of corn (with some of its water). With those little additions, I easily stuffed 9 peppers! Love the flexibility and ease of this recipe!5 stars

    1. I’m sorry to hear that you had trouble with this recipe, K.s. I know it’s frustrating to try a new recipe and not have them turn out to your liking, so I really wish you would’ve enjoyed them!

  11. I’m not a fan of chunky or diced tomatoes. Can I substitute crushed tomatoes instead? If so, do I use the same amount?

  12. This dish came together so quickly! I used cauliflower rice and added fresh corn. This recipe is a winner!5 stars

  13. So simple and delicious! I did sauté the onions prior to adding to the turkey. I also added half a can of black beans to the mix.5 stars

  14. I am trying to find more Mexican dishes with beans that can be put in the oven to cook. Could I substitute the ground chicken with beans instead and if so, what beans would you recommend?
    Thanks very much for your help!

    1. Hi Sylvia, I’ve only tested the recipe as written, but you likely could. I’d use pinto or black. If you decide to experiment, I’d love to know how it goes!

  15. I have made these at least 7 times. My husband loves Mexican food and these are a hit at our table.
    This time I used riced cauliflower to make them low carb, and you can’t even tell the difference, only in your waistline!
    A great recipe that I will continue making!!5 stars

  16. I made these for the first time tonight and they were absolutely delicious. I had 3 poblano peppers I needed to use so I split and filled those and then had enough mix left over for 2 red bell peppers. I will be making this recipe again!5 stars

  17. I love a recipe that’s super versatile – this is a total winner! I’ve made it as-written and other times added spinach, black beans and onion based on what needs to get used in the fridge. Thanks for an easy go-to!5 stars

  18. Hello and thanks for the recipe! I’m going to make them tonight. But I only have plain diced tomatoes on hand… what can I add to them to make them similar to fire roasted? Thanks!!