Get ready to transform your weeknight dinner into a flavor explosion that'll make your taste buds dance! These Southwestern Chicken Rice Black Bean Stuffed Peppers are not just a meal—they're a culinary adventure that combines the bold, zesty flavors of Mexican cuisine with a protein-packed, nutritious punch. Imagine colorful bell peppers bursting with seasoned ground chicken, hearty rice, and creamy black beans, all topped with melted cheese that creates the ultimate comfort food with a spicy twist. Whether you're looking to impress your family or shake up your meal routine, this recipe is about to become your new go-to dinner sensation!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 lb ground chicken
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the stuffed peppers evenly.
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Place them cut-side up in a baking dish. You can use a little olive oil to lightly coat the bottom of the dish to prevent sticking.
- In a large skillet over medium heat, add the ground chicken. Cook it for about 5-7 minutes, breaking it apart with a spatula until it is browned and fully cooked. Ensure there are no pink spots remaining.
- Once the chicken is cooked, stir in the cooked rice, drained and rinsed black beans, corn kernels, cumin, chili powder, salt, and pepper. Mix everything thoroughly and cook for an additional 3-4 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and carefully spoon the chicken and rice mixture into the halved bell peppers, filling them generously.
- Sprinkle the shredded cheese evenly over the stuffed peppers. This will create a delicious, melty topping as they bake.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to help the peppers cook through. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will help the filling set slightly and make them easier to handle.
- Serve the Southwestern Chicken Rice Black Bean Stuffed Peppers warm, garnished with fresh cilantro or avocado if desired. Enjoy your delicious meal!
Tips
- Choose bell peppers that are similar in size to ensure even cooking. Look for peppers that sit flat in the baking dish.
- For extra flavor, consider roasting your bell peppers briefly before stuffing to enhance their natural sweetness.
- Don't overcrowd the peppers when filling—leave a little space at the top for the cheese to melt beautifully.
- If you want to make this dish ahead of time, you can prepare the stuffed peppers and refrigerate them, adding an extra 10-15 minutes to the cooking time.
- For a lower-carb option, substitute cauliflower rice for regular rice without losing any of the delicious flavor.
- Experiment with different cheese varieties like pepper jack for an extra kick or a Mexican cheese blend for more authentic taste.
- Always let the peppers rest for a few minutes after cooking to help the filling set and make them easier to serve.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 42g
Protein: 38g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
