Sw Chicken Stuffed Bell Peppers

READY IN: 50mins
Recipe by JillAZ

Good use for leftover chicken or turkey. Can also sub canned chicken in this. The sauce has a bit of a kick from the chipotles. Use more or less to your taste.

Top Review by EagleRocker

My husband and I altered this a little and it tasted great. Instead of brown rice we used bulgar wheat. We replaced the garlic powder and salt with a 1/2 tsp. of adobo seasoning. We also replaced the sour cream with low-fat plain yogurt, and just used a small sprinkle of cheese. To give the peppers a roasted flavor, we skipped the microwave and put them right on the gas burner until the skins just turn black. We served it all on a bed of spinach. This will be one we make again!

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Spray a 9 x 13" pan with cooking spray and set aside.
  2. Mix together sauce ingredients and refrigerate until needed.
  3. Wash bell peppers. Cut in half lengthwise and remove seeds. Place peppers in a microwaveable dish and add about 1/4" of water. Microwave for about 3 minutes or until they just start to soften. Remove from microwave & pat dry with paper towels. Place in prepared 13 x 9 pan. Set aside.
  4. To make filling:.
  5. mix together the cumin, garlic powder, salt, pepper, rice, chicken, salsa, black beans, corn, onions and cheese.
  6. Fill the peppers, mounding the stuffing slightly.
  7. Bake uncovered for about 30 minutes or until filling is hot and the peppers are tender.
  8. Drizzle with the sauce and serve.

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