Chicken Taco Chili Stuffed Peppers

Chicken Taco Chili Stuffed Peppers

Make Chicken Taco Chili Stuffed Peppers tonight: stuff bell peppers with crock-pot chicken taco chili, top with cheddar, and bake until bubbly.

Prep Time15 minutes
Cook Time45 minutes
Total Time60 minutes
Yield4

Ingredients

Instructions

Step 1: Preheat the oven to 400°F

Preheat the oven to 400°F so it's ready when the stuffed peppers are assembled; this simple step sets the rhythm for cooking the peppers until tender. While the oven warms, keep your baking dish handy — a rectangular matte black oven-proof dish — so everything stays tidy and within reach.

Step 2: Trim and halve the peppers

Cut each bell pepper in half lengthwise and carefully remove the seeds and white ribs, keeping the halves intact so they sit flat. Lay the hollowed pepper halves cut-side up on the painted pine wood surface briefly as you prepare the filling, inspecting each cavity so they will cradle the chili neatly.

Step 3: Fill the peppers and assemble in the baking dish

Place the pepper halves, cut-side up, in the rectangular matte black baking dish and spoon the crock pot chicken taco chili into each cavity — about 1/2 cup per half — packing the chunky shredded chicken, black beans and corn so the mixture sits proudly above the pepper rim. Sprinkle each filled pepper with shredded cheddar (rough, feathery shreds) and pour roughly 1/4 cup chicken broth or water into the bottom of the dish so there’s a thin glossy pool beneath the peppers; tent tightly with foil if you like to trap steam. This assembled, pre-bake arrangement — peppers filled, cheese perched, broth pooled — is the key visual milestone that shows the dish ready to transform.


Step 4: Bake until tender and finish with garnishes

Bake the covered dish 40–45 minutes, or until the pepper flesh becomes soft and the filling steams and settles; remove the foil near the end if you want the cheese to blister slightly. Once out of the oven, top the warm stuffed peppers with bright cilantro or thinly sliced scallions, add optional avocado cubes or a spoon of reduced-fat sour cream, and let the dish rest a minute so textures settle before serving — the peppers should be tender, the filling cohesive and the cheese melted and slightly golden.


Notes