Mexican Stuffed
Peppers
Bell pepper halves packed with a bold, seasoned filling of shredded chicken, refried beans, black beans, onion, and garlic — topped with melted cheddar and finished with fresh salsa. A complete, satisfying dinner that looks impressive and comes together in under 40 minutes.
- Peppers
- 4 large bell peppers, any color
- Filling
- 2 cups cooked chicken breast, shredded (rotisserie works great)
- ½ can fat-free refried beans
- ½ cup black beans, drained & rinsed
- ¼ cup onion, finely chopped
- ¼ cup bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp taco seasoning
- ½ tsp cumin
- — salt & pepper, to taste
- — cooking spray
- Topping
- ½ cup 2% cheddar cheese, shredded
- — salsa (optional)
- — sliced jalapeños (optional)
- — plain Greek yogurt (in place of sour cream, optional)
- — fresh cilantro (optional)
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1
Preheat & prep the peppers
Preheat oven to 375°F. Wash the bell peppers, slice each in half lengthwise, and remove the seeds and membranes. Place cut-side up in a baking dish lightly sprayed with cooking spray. Set aside.
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2
Make the filling
Heat a saucepan over medium heat lightly coated with cooking spray. Add the onion, chopped bell pepper, and garlic and sauté for 3–4 minutes until softened. Add the shredded chicken, refried beans, black beans, taco seasoning, and cumin. Stir everything together and cook for 2–3 minutes until thoroughly combined and heated through. Taste and adjust seasoning.
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3
Fill & bake
Scoop the filling generously into each pepper half, mounding it slightly above the rim. Bake uncovered at 375°F for 25 minutes until the peppers are tender and the filling is heated through.
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4
Add the cheese & broil
Remove from the oven and sprinkle the shredded cheddar evenly over each stuffed pepper. Switch the oven to the broiler on high and return the peppers for 2–3 minutes until the cheese is melted and lightly golden. Watch closely — it can go from golden to burnt quickly.
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5
Top & serve
Remove from the oven and top with salsa, sliced jalapeños, a dollop of Greek yogurt, or fresh cilantro as desired. Serve immediately while hot.
- Rotisserie chicken is the move: Pre-shredded rotisserie chicken cuts the prep time significantly and has better flavor than plain baked chicken breast — season with a pinch of taco seasoning and cumin before adding to the filling.
- Fat-free refried beans: Regular refried beans are higher in fat — fat-free refried beans deliver the same creamy texture and binding power with fewer calories. They also help hold the filling together so it doesn't fall apart when you scoop it.
- Lower carb option: Both the refried beans and black beans add carbs — skip one or both and add extra shredded chicken and diced zucchini to the filling instead for a lower carb version with the same great flavor.
- Broiler over oven for the cheese: Two minutes under a hot broiler gives you bubbly, slightly golden cheese far faster than returning the peppers to a moderate oven — and it looks much more appetizing.
- Make ahead: Assemble the stuffed peppers up to a day ahead, cover, and refrigerate without the cheese. Bake and broil with the cheese right before serving — add 5 extra minutes to the bake time straight from the fridge.