Ground Chicken Stuffed Bell Peppers

5 from 6 votes
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These spicy Mexican street corn inspired ground chicken stuffed peppers are low carb, easy to make and so insanely tasty. Ready in 30 minutes.

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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

Ingredients needed to make ground turkey stuffed peppers on a counter in small bowls and plates.

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.

Steps to make stuffed peppers in a skillet with chiles and a baking sheet with peppers.

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.

Baking sheet with ground chicken stuffed peppers and lots of melted cheese.

Recipe FAQs

How can I make these healthier?

Skip the cream cheese or sour cream to cut back a bit on calories. You can also use a light sprinkle of cheese or no cheese at all.

Are these good for meal prep?

Yes, these ground chicken stuffed peppers are great for meal prep, they keep great and are the perfect portion controlled size.

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

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

up close plate with chicken stuffed peppers.
5 from 6 votes

Ground Chicken Stuffed Peppers

These spicy Mexican street corn inspired ground chicken stuffed peppers are low carb, easy to make and so insanely tasty. Ready in 30 minutes. 
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • baking sheet for the peppers
  • large skillet or pan for the ground chicken mixture

Ingredients 

  • 4 bell peppers, of any color , *see notes
  • 1 lb ground chicken , *see notes
  • 1 tsp olive oil
  • ½ small white onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chilli powder
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp cumin
  • 2 Tbsp tomato paste
  • cup corn kernels
  • 4 oz can green chilies, *see notes
  • cup sour cream, or cream cheese
  • ½ cup mozzarella

Optional Toppings

  • chopped cilantro
  • Jalapeño
  • salsa

Instructions 

  • 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. 
  • 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. 
  • Set the ground chicken mixture aside and pull the bell peppers out of the oven. Leave the oven on the 375º.
  • 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. 
  •  Let the peppers cool for a minute or two and serve immediately. Top with chopped cilantro, salsa, and any other cravings. 

Notes

*poblano peppers will also work. 
*frozen kernels are just fine, they will cook up in the chicken mix
*choose the type of chilies you prefer (mild/medium/hot)
*ground turkey, beef or venison will also work well. Just be sure the meats are lean if subbing. 
*to make this dairy free use a plant based alternative cream cheese and mozzarella. 
Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months. 

Nutrition

Serving: 2halves | Calories: 448kcal | Carbohydrates: 23g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 750mg | Potassium: 1086mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4366IU | Vitamin C: 161mg | Calcium: 122mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 448
Keyword: 30 minute, Chicken, dinner
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Recipe Rating




6 Comments

  1. 5 stars
    These were delicious, even my picky husband loved them. And let me just say hes very, very picky. We loved the mild spice and the creamy flavor thank you.

  2. 5 stars
    These are AMAZING !!! Haven’t even finished eating them and wanted to make sure to leave a review about how yummy they are!

    1. Hi Anne! So happy to hear you took a minute between bites to let me know, means the world to me. Happy eating 😘

  3. 5 stars
    Great recipe! I didn’t use tomato paste (family preference) . I switched it out for a can of fire-roasted Rotel and a nice amount of smoked paprika. I also added some cooked mexican yellow rice to the mixture and stuffed 4 full size peppers after blanching them first. The sour cream added a nice touch to the consistency! Thank u!

    1. Hi! Thank you for the feedback, I am so happy to hear this. Enjoy and happy cooking!