I am about to tell you about one of my favorite dinners ever.
Chicken taco stuffed peppers! Flavor explosion.
I love a stuffed pepper. I find them to be so satisfying and they’re so easy to make – they’re perfect for busy weeknights. And since our little fam seems to have nothing but busy weeknights, this is something I will make time and time again.
Dan and I have cultivated a true love for a specific combo of flavors. Chicken. Taco spices. Cheese. And a slew of fresh toppings: romaine, tomatoes, red onion, scallions, pickled jalapeños, and fresh lime juice. A drizzle of ranch is also required.
We use this combination of ingredients in a multitude of ways. Sometimes I’ll just make us simple chicken taco salads with these exact things. Or we’ll make our beloved and unbeatable nachos. Or enchiladas. Or meal-prep bowls. Or we’ll use these things to top off other dishes like tostadas.
We just can’t get enough of the flavors. We use this mix on or in so many things. At least once a week, a “chicken taco” something is happening.
So it was inevitable that we would get here. Of course I would attempt the same flavors and ingredients in a stuffed pepper. OF COURSE.
Lucky for all of us, it worked splendidly.
I like to use lean chicken breast for this, but you can use dark meat chicken, turkey, or even beef. Whatever floats your boat.
I cook the chicken with some red onion and the classic spices in a “taco mix”: chili powder, cumin, onion powder, and garlic powder. I like to add in a little coriander and smoked paprika as well for some extra oomph. You could totally just use a store-bought taco spice packet, too. Again, whatever works for you!
I also add some pinto beans to the chicken filling for more heft and fiber. But this is also optional!
While the chicken is cooking, I roast off some halved bell peppers until they are mostly tender.
Then the chicken goes into the peppers and everything gets topped off with some cheese. You know what comes next.
The cheesy chicken taco peppers go into the oven until everything is warm, tender, and ooey gooey.
While that happens, I prep all those infamous fresh toppings that Dan and I know and love so well. Shredded romaine, some cherry tomatoes, diced red onion, chopped scallions, some pickled jalapeños, a lime for juicing, and some avocado slices to boot.
When the peppers are hot out of the oven, we top them with all of the fresh stuff, creating a salad of sorts. Everything gets drizzled with ranch and spritzed healthily with fresh lime juice.
And then it’s time to eat! Thank goodness. Just look at that beauty.
These are so, so delicious. They’re warm and gooey, spiced and savory, and fresh and crunchy all at once. Like, you won’t believe you are eating a roasted pepper. It tastes like a taco! And a taco salad in one! Like they had a baby.
A gooey, cheesy, spiced, ranch-drizzled baby.
Chicken Taco Stuffed Peppers
- Total Time: 35 minutes
- Yield: 6 servings 1x
These Chicken Taco Stuffed Peppers are a delicious and easy weeknight staple! Roasted peppers are filled with a taco-spiced chicken mixture and cheese and then baked until gooey and hot. The best way to enjoy these is topped off like your favorite taco! We do lots of fresh ingredients like shredded romaine and tomatoes and drizzle everything with some ranch and spritz of fresh lime juice! It’s a healthier version of your favorite taco!
For the Peppers:
- 3 large bell peppers, any color, halved lengthwise and seeded
- 1–2 teaspoons canola or avocado oil
- Salt and pepper
For the Chicken Filling:
- 2 teaspoon canola or avocado oil
- ⅓ cup diced red onion
- 1 lb ground chicken breast
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 (15-oz) can pinto beans, drained and rinsed well
- Salt and pepper, to taste
- 1 cup shredded cheddar, jack, pepperjack cheese (or a combo of these)
Optional Toppings for Serving:
- Romaine hearts, shredded
- Cherry tomatoes, chopped or halved
- Scallion, chopped
- Red onion, finely chopped
- Pickled jalapenos, chopped
- Lime wedges
- Avocado slices or guacamole
- Ranch dressing, for drizzling
For the Peppers:
- Preheat the oven to 425°F and line the pepper halves up in a large baking dish.
- Brush the peppers all over, inside and out, with a little bit of oil. Sprinkle with salt and pepper.
- Roast the peppers for 15 minutes while you make the filling and prep the fresh toppings.
For the Chicken Filling:
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and cook for a few minutes to soften.
- Add the chicken to the pan and break it up with a spatula or spoon. Add in the spices, along with a pinch of salt, and stir to combine. Cook, continuing to crumble and break up the chicken, for about 5 minutes.
- Stir in the pinto beans and adjust the seasoning, as needed. Remove from the heat.
- Take the peppers out of the oven and working carefully (everything will be very hot!), fill the peppers with the chicken mixture. Top each filled pepper with the shredded cheese.
- Bake the peppers for another 15-20 minutes or until they are tender on the outside and the filling is gooey.
- Serve the peppers while hot, garnished however you prefer. We like to treat these just like tacos — we top them with some shredded lettuce, chopped tomatoes, red onion, scallions, pickled jalapenos, a spritz of fresh lime juice, a few slices of avocado, and a drizzle of ranch.
- Enjoy while the peppers are still hot! The combination of hot and cold and gooey/cheesy and fresh/crunchy is amazing.
- We like lean chicken breast for this recipe, but you can sub in dark meat chicken, turkey, or even beef if you want. You may need to drain off excess fat from cooking the meat if you choose one of these options.
- I like to make my own “taco spice” mix at home, but you can certainly take a short cut and use a store-bought spice packet! Do what works for you.
- If making these ahead or for meal prep, I recommend prepping the peppers completely and baking them off. Do not prep the fresh toppings ahead – they won’t hold up well. I recommend reheating the stuffed peppers when you want to eat them and then serving with freshly prepped toppings.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: dinner
Keywords: chicken taco stuffed peppers, chicken stuffed peppers, taco stuffed peppers, homemade taco spice, chicken taco filled peppers
Delicious! Followed the recipe exactly and it was perfect. Love the fresh toppings on the hot peppers! Genius.