Mexican Stuffed Peppers

Christine Schnepp


I found this in a cookbook, not sure where but I jotted it down and it was delicious! My family loved this recipe and yours will too!


★★★★★ 5 votes

15 Min
2 Hr 30 Min


  • ·
    4 red bell peppers
  • ·
    4 boneless chicken breasts
  • ·
    2 tsp jalapeno peppers
  • ·
    1 cup diced tomato
  • ·
    half diced onion
  • ·
    2 green onions chopped
  • ·
    1 jar salsa
  • ·
    mexican blend shredded cheese
  • ·
    1 tsp salt
  • ·
    2 tsp onion powder
  • ·
    2 tsp chili powder
  • ·
    1/2 tsp crushed red pepper flake
  • ·
    1/2 tsp garlic powder
  • ·
    1 tsp cumin
  • ·
    1 cup chicken stock

How to Make Mexican Stuffed Peppers


  1. Chop chicken up into tiny cubes and add to skillet with a tiny amount of oil. When chicken is done add all of the ingredients except the salsa, cheese, and red bell peppers. Simmer for 2 hours. Stir occasionally. If mixture begins to get dry add more chicken stock. Preheat oven to 350 degrees. Cut the tops off the peppers and clean out seeds and insides. Boil the peppers on the stove top for 3 minutes with salt. Drain and cool. Place peppers on a baking dish and spoon the mixture into the peppers. Top with salsa and cheese and bake for 30 minutes.

Printable Recipe Card

About Mexican Stuffed Peppers

Course/Dish: Chicken
Regional Style: Mexican
Hashtag: #PEPPERS

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