These spicy Mexican street corn inspired ground chicken stuffed peppers are low carb, easy to make and so insanely tasty. Ready in 30 minutes.

Why Make This Ground Chicken Stuffed Peppers

These ground chicken stuffed peppers are full of lean, clean protein using ground chicken. Of course you can use ground turkey or beef but I prefer the chicken in this one.

These are stuffed peppers so they are low carb, there is no rice in this stuffed pepper mix (of course you could add it in but it’s not needed).

The flavor inspiration for these ground chicken stuffed peppers is spicy mexican street corn, the stuffing is creamy, spicy and has corn kernels in each bite. I am sure you will love them. This is a great meal prep meal as well, they keep for a good few days and heat up quick like my Italian Stuffed Peppers.

Ingredients Needed

Ground Chicken. Use a lean ground chicken or turkey for the base of this recipe.

Bell Peppers. Choose any color of bell pepper you prefer. I go for red, orange or yellow because they are sweeter and not as bitter as the green, but green works great as well.

Corn. I just use frozen corn kernels, they thaw and heat up great in the chicken mixture, no need to pre thaw or pre cook.

Green Chilies. I use the hot, but feel free to use mild or medium depending on your spice tolerance. These are found in a small can in the international aisle.

Seasoning. Salt, pepper, cayenne, paprika, chili powder and cumin.

Cheese. Use Mozzarella, or mexican blend cheese or cotija cheese.

All other ingredients and measurements are listed below in the recipe card.

Recipe Variations

Ground Chicken. Ground beef, turkey, venison will all work as well.

Bell Peppers. You can also use poblano peppers instead of bell peppers.

Cheese. Any cheese of choice will work.

Sour Cream. Sour cream or cream cheese will work. BOTH are so good in this recipe to add a creamy texture and flavor. If you are dairy free, use a dairy free alternative.

How To Make Ground Chicken Stuffed Peppers

Step One. Preheat the oven to 375º. Using a sharp knife slice the bell peppers in half length wise. Lay them flat, next to each other on a baking sheet. Spritz them with oil and place in the oven for about 10-15 minutes while you make the ground chicken mixture.

Step Two. In a large skillet, add the ground chicken, seasoning and chopped onion. Let the meat brown, add the tomato paste, stir well. Next add the corn and green chiles. Turn the heat off and stir in the sour cream or cream cheese.

Step Three. Set the ground chicken mixture aside and pull the bell peppers out of the oven. Leave the oven on the 375º.

Step Four. Generously stuff the peppers with the ground chicken mixture. Be sure to push the mix into the pepper and really stuff them. Add a generous amount of cheese on the peppers. Place back in the oven and bake for 10 minutes or until the cheese is bubbling and melted.

Step Five. Let the peppers cool for a minute or two and serve immediately. Top with chopped cilantro, salsa, and any other cravings.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months.

Recipe FAQs

Recipe Tips

Be sure to really stuff the peppers and press down so the stuffing is packed in. This will keep them from falling apart.

By cooking the bell peppers a bit while making the ground chicken mixture, it helps speed things up on making the peppers more tender.

If you have leftover chicken mix, save it for another meal or serve it over a salad or on the side for a different night, bell peppers are all different sizes.

Recipe Pairings

I love to serve this meal with a Cobb Salad (without a protein) or Garlic Rolls. It’s also great with Greek Cucumber Salad.

Other Easy Dinners To Try

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