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Incorporating vibrant flavors and wholesome ingredients, Fiesta Chicken Taco Stuffed Bell Peppers offer a delightful twist on traditional tacos. This recipe is more than just a meal; it’s an experience that brings together the joy of cooking and the satisfaction of serving a colorful, nutritious dish. Each stuffed pepper is a culinary masterpiece that combines ground chicken, beans, corn, and a medley of spices, making it an excellent choice for family dinners, gatherings, or as a make-ahead meal option for busy weeknights.

Chicken Taco Stuffed Bell Peppers

Discover a delicious twist on traditional tacos with Fiesta Chicken Taco Stuffed Bell Peppers! This vibrant recipe combines lean ground chicken, beans, corn, and savory spices, all nestled in colorful bell peppers. Perfect for family dinners or meal prep, each pepper is a feast for the eyes and the palate. Easy to make and versatile for various diets, these stuffed peppers are sure to impress your guests with their wholesome flavors and nutritional benefits. Enjoy a satisfying meal that's both nutritious and beautiful!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 pound ground chicken

1 cup cooked rice (white or brown will do)

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup corn (usable fresh, frozen, or canned)

1 cup salsa (choose your preferred level of spice)

1 tablespoon taco seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup shredded cheddar cheese (plus extra for topping)

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Bell Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes inside. Set the hollowed-out peppers aside to be filled later.

      Cook the Ground Chicken: In a large skillet over medium heat, add the ground chicken. Season it generously with salt and pepper. Cook while breaking it apart with a spatula until it's browned and cooked through, roughly 5-7 minutes.

        Combine the Filling Mixture: To the cooked chicken in the skillet, stir in the black beans, corn, cooked rice, salsa, taco seasoning, garlic powder, and onion powder. Cook everything together for an additional 3-5 minutes, allowing the flavors to meld and everything to heat through. Remove from heat and fold in 1 cup of shredded cheddar cheese until it’s melted and mixed in well.

          Stuff the Peppers: Generously spoon the flavorful chicken taco filling into each prepared bell pepper, packing it in tightly. Arrange the stuffed peppers upright in a baking dish to hold their shape.

            Bake to Perfection: Cover the baking dish with aluminum foil to retain moisture and place it in the preheated oven. Bake for 30 minutes. After this time, carefully remove the foil, sprinkle additional shredded cheese over the top of each stuffed pepper, and return to the oven for another 10 minutes, or until the cheese is bubbly and has turned a delightful golden color.

              Serve and Garnish: Once baked, take the stuffed peppers out of the oven and let them cool for a few minutes. Before serving, garnish them with finely chopped cilantro and provide lime wedges on the side for a zesty touch.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings