These Mexican Shredded Chicken Stuffed Peppers - tender shredded chicken tossed in the most flavorful and mouth-watering sauce, packed in sweet bell peppers, and topped with cheese, green onions, and whatever else makes you happy. These stuffed peppers are a delicious and easy way to make a low-carb, gluten-free Mexican chicken recipe the whole family will love!
This is a delcious Mexican meal perfect for Taco/Teqilla Tuesday, a special fiesta, or a weeknight dinner.
This stuffed peppers recipe was inspired by my Shredded Mexican Chicken (Instant Pot + Slow Cooker) here on the blog, and pairs well with these Homemade "Refried" Beans" or if you own and love an instant pot like me, this Instant Pot Refried Beans recipe.
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Ingredients for Mexican Chicken Stuffed Peppers
These stuffed bell peppers are zesty and filling and since they are served in peppers they are also healthy, low-carb, and gluten-free.
- 3 sweet bell peppers (red, orange, or yellow), cut in half from the top through the stem to the bottom. Stems, membranes, and seeds removed.
- Cooking spray
- Olive oil
- Canned fire-roasted diced tomatoes
- Chipotle peppers in adobo sauce, (use 2 peppers for a less spicy version)
- Chicken stock (or lite beer)
- Tomato paste
- Garlic cloves, minced
- Oregano
- Cumin
- Smoked paprika
- Salt & Pepper
- Boneless skinless chicken breast
- Fresh lime juice
See the recipe card below for the quantities and detailed instructions.
How to make Stuffed Peppers
Preheat your oven to 400 degrees.
Spay a 9x13 baking dish with cooking spray and add the halved peppers cut side up. Spray the tops of the peppers and roast for 15 minutes, remove from the oven and set aside.
While the peppers are cooking, heat a large soup pot to medium heat on the stovetop and add the olive oil, tomatoes, and chipotle peppers.
Mash the peppers up with a rubber spatula or wooden spoon.
Add the chicken stock, tomato paste, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Stir all the ingredients together.
Add the chicken breast and coat the chicken in the mixture, then cover (leaving it slightly cracked.) Bring the mixture to a medium simmer, turn it down to a low simmer, and cook for 35-40 minutes.
Remove from the stove. Set aside the chicken breasts on a plate.
Squeeze lime juice into the pot and use an emersion hand blender/ or let the mixture cool and transfer it to a regular blender/food processor to blend. Shred the chicken by pulling it apart with two forks.
Add it back into the sauce and fold it together.
Divide the shredded chicken evenly into the halved peppers, pressing it to make it compact. Roast the peppers for 20 minutes then remove from the oven and add the shredded cheese. Roast for 2-3 more minutes or until the cheese has melted.
Serve the stuffed peppers warm with all of your favorite Mexican toppings
Toppings for Mexican Chicken Stuffed Peppers
Add all your favorite toppings to these stuffed peppers to make them just the way you like them. Here are some topping suggestions...
- Avocado - guacamole or diced avocado
- Chopped Tomatoes
- Sliced Green Onions
- Cheddar or Monterrey Jack Cheese
- Salsa or Salsa Verde
- Diced Jalapenos (jarred or fresh)
- Fresh cilantro
- Lime wedges
Storing, Freezing, and Reheating Tips for Mexican Chicken Stuffed Peppers
Storing Stuffed Peppers: Keep leftover stuffed peppers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or the oven.
Freezing Stuffed Peppers: These peppers can be frozen after stuffed but before cooking. Prepare and stuff the peppers as directed. Then, instead of baking them, store them in an airtight container in the freezer for up to 3 months.
When ready to bake, thaw them overnight in the fridge, and bake as the recipe specifies.
Top Tip
Make this stuffed bell pepper recipe even more kid-friendly (or without the spiciness)... cut back on the amount of Adobo Peppers you use. If you do that I recommend adding more smoked paprika (the no-spice version) this will add more flavor without the spicy kick of the heat.
You and your family are going to love this Mexican chicken recipe!
These Mexican Shredded Chicken Stuffed Peppers are zesty and filling without all the calories or carbs.
Here's more Delicious Stuffed Pepper Recipes:
- Baked Lasagna Stuffed Peppers
- Jalapeño Chicken Stuffed Poblano Peppers
- Low Carb Nachos - Mexican Stuffed Peppers
- Chicken Florentine Stuffed Peppers
- Buffalo Chicken Baby Bell Peppers
Mexican Shredded Chicken Stuffed Peppers
These Mexican Shredded Chicken Stuffed Peppers - tender shredded chicken tossed in the most flavorful and mouth-watering sauce, packed in sweet bell peppers, and topped with cheese, green onions, and whatever else makes you happy. ( Low-carb + Gluten-Free)
Ingredients
- 3 tricolored bell peppers (red, orange, or yellow), cut in half from the top through the stem to the bottom. Stems, membranes, and seeds removed.
- Cooking spray
- 1 tablespoon olive oil
- 14.5 ounces canned fire-roasted diced tomatoes (1 can)
- 3-5 chipotle peppers in adobo sauce, (use 2 peppers for a less spicy version)
- ½ cup chicken stock (or lite beer)
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 pounds boneless skinless chicken breast
- 1 tablespoon fresh lime juice (juice from ½ lime)
Instructions
- Preheat your oven to 400 degrees. Spay a 9x13 baking dish with cooking spray and add the halved peppers cut side up. Spray the tops of the peppers and roast for 15 minutes, remove from the oven, and set aside.
- While the peppers are cooking, heat a large soup pot or Dutch oven to medium heat on the stovetop and add the olive oil, tomatoes, and chipotle peppers. Mash the peppers up with a rubber spatula or wooden spoon.
- Add the chicken stock, tomato paste, minced garlic, oregano, cumin, smoked paprika, salt, and pepper. Stir the mixture, then add the chicken breasts. Turn and coat the chicken in the tomato mixture, then cover the pot and leave it slightly cracked.
- Bring the mixture to a medium simmer, turn it down to a low simmer, and cook for 30-35 minutes.
- Remove the pot from the stove. Place the chicken breasts on a plate and set them aside.
- Squeeze the lime juice into the pot and use an emersion hand blender/ or let the mixture cool and transfer it to a regular blender/food processor to blend the tomato mixture into a smooth sauce.
Shred the chicken by pulling it apart with two forks. Add it back into the sauce and fold it together. - Divide the shredded chicken evenly into the halved peppers, pressing it to make it compact. Roast the peppers for 20 minutes then remove from the oven and add the shredded cheese. Roast for 2-3 more minutes or until the cheese has melted.
- Serve the stuffed peppers warm with all of your favorite Mexican toppings: Sour cream, cilantro, salsa, avocado, or guacamole.
Notes
Make this stuffed bell pepper recipe even more kid-friendly (or without the spiciness)... cut back on the amount of Adobo Peppers you use. If you do that I recommend adding more smoked paprika (the no-spice version) this will add more flavor without the spicy kick of the heat.
Storing Stuffed Peppers: Keep leftover stuffed peppers in the fridge in an airtight container for up to 4 days.
Freezing Stuffed Peppers: These peppers can be frozen after stuffed but before cooking. Prepare and stuff the peppers as directed. Then, instead of baking them, store them in an airtight container in the freezer for up to 3 months. When ready to bake, thaw them overnight in the fridge, and bake as the recipe specifies.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 447Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 193mgSodium 658mgCarbohydrates 10gFiber 3gSugar 5gProtein 73g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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