Description
Bold, spicy, and meal-prep ready—these Chorizo Chicken Stuffed Peppers are a high-protein lunch option that reheats beautifully and satisfies every time. With smoky spices, Cotija cheese, and tender bell peppers, they make weekday meals exciting again.
Ingredients
1 pound ground chicken
4 large bell peppers, halved and seeded
1 cup jasmine rice
1 can diced tomatoes with green chilies
2 tablespoons crumbled Cotija cheese
1 teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon ancho chili powder
1 teaspoon chili powder
1 teaspoon dried cilantro
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Mexican oregano
1 bay leaf
1 tablespoon olive oil
Instructions
1. Preheat your oven to 425°F.
2. In a bowl, mix all the spices (except the bay leaf) with the ground chicken. Add the bay leaf and let the mixture marinate for 15 minutes.
3. Heat a large sauté pan over medium-high heat and add olive oil.
4. Remove the bay leaf from the chicken mixture and transfer the meat to the hot pan.
5. Cook the chicken until browned and slightly crispy, about 8 minutes.
6. Stir in the diced tomatoes with green chilies, jasmine rice, and 1 tablespoon of Cotija cheese.
7. Spoon the mixture evenly into the bell pepper halves and place them on a baking sheet or in a baking dish.
8. Bake for 15 minutes, or until the peppers are tender.
9. Remove from the oven and top with the remaining Cotija cheese and a sprinkle of dried cilantro before serving.
Notes
Use red, yellow, or orange bell peppers for the best sweetness.
To reduce carbs, swap jasmine rice with cauliflower rice.
Store leftovers in airtight containers for up to 5 days. Avoid freezing stuffed peppers, as bell peppers tend to release water when thawed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Baking, Sautéing
- Cuisine: Mexican-Inspired