Nothing will satisfy your craving for Mexican cuisine quite like these Mexican Style Stuffed Peppers will. A taste you'll enjoy and gains you deserve!
Prep Time
~20 minutes
Cook Time
~30 minutes
Nutrition Facts
Number of Servings: 4
  • 328
  • 43
  • 39
  • 7
Notice: Eating the right diet for your goals may result in increased lean muscle and decreased bodyfat.


  • 4 medium bell peppers, sliced in half and seeded
  • 1lb chicken breast, diced
  • 1 cup brown rice, cooked
  • 8-10 oz thick and chunky salsa
  • ½ cup black beans, drained and rinsed
  • ½ cup frozen corn
  • ⅓ cup shredded Mexican cheese

Cooking Instructions

  1. Preheat oven to 375 degrees.
  2. Bring a pot of water to a boil add in peppers and cook 4-5 minutes or until tender.
  3. Drain and lay cut side up in a line baking pan.
  4. Heat a large nonstick skillet over medium heat. Add in your chicken and cook 2-3 minutes.
  5. Add remaining ingredients except cheese to the chicken. Stir and allow to simmer for 5 minutes.
  6. Evenly divide filling between pepper halves. Top with shredded cheese.
  7. Cover baking dish with foil and cook for 30-35 minutes or until cheese has melted.
  8. Serve hot.


*You can make this recipe low carb by removing the brown rice and corn.

*This recipe can also be made vegetarian friendly by swapping the ground turkey for additional black beans or substituting with your favorite vegetarian soy crumbles.

*Vegans can sub ground turkey for soy crumbles and use almond cheese.

Serving Suggestions

Makes 4 servings 1 serving is 2 halves.