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Chicken taco stuffed sweet peppers on a rectangular plate.

Chicken Taco Stuffed Mini Peppers

Indulge in the perfect blend of flavor and convenience with these chicken taco-stuffed sweet peppers. Ideal for appetizers or quick snacks.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 6
Author: Shilpa

Equipment

Ingredients

  • 15-20 sweet mini peppers
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon oil
  • 1 cups black beans use one 15 oz can or cook black beans from scratch
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheese
  • ¼ cup cilantro chopped
  • Sour cream and salsa for serving

Instructions

  • Preheat the oven to 375℉.
  • Wash the mini peppers and cut them in half lengthwise. Remove the seeds and membranes.
  • Heat oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent.
  • Add the shredded rotisserie chicken and black beans to the skillet. Stir in the taco seasoning and cook for 2-3 minutes until everything is well combined and heated through. If the mixture looks dry, you can add a tablespoon of water.
  • Place the halved mini peppers on a baking sheet, cut side up. Spoon the chicken and bean mixture into each pepper half, pressing gently to fill them. Sprinkle shredded cheese evenly over the stuffed peppers.
  • Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired.
  • Serve with sour cream, salsa, and avocado on the side.

Notes

  • Ensure the oven is preheated before baking. This helps the peppers cook evenly and develop a nice, roasted flavor.
  • Do not skip sauteeing the onion and garlic before mixing them with the shredded chicken and other ingredients. This step enhances their flavors and ensures they blend seamlessly into the filling.
  • Resist the urge to overfill the peppers, as this can cause them to split. Fill them to about 3/4 capacity and gently press the filling down.

Nutrition

Calories: 282kcal | Carbohydrates: 13g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 461mg | Potassium: 259mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2.005IU | Vitamin C: 73mg | Calcium: 111mg | Iron: 1mg
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