Salsa Chicken Stuffed Peppers

Salsa Chicken Stuffed Peppers

I LOVE stuffed peppers! You can get creative and fill them with your favorite ingredients, and the peppers pack a serious flavor punch! A great meal prep recipe—you can freeze these before baking OR after.

Ingredients

  • 1 cup bell peppers diced (use leftovers from cutting bell pepper boats)
  • 1 cup bell peppers diced (use leftovers from cutting bell pepper boats)
  • 1 cup brown rice
  • 15 oz canned black beans
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp oregano
  • 1/2 cup salsa
  • 1.5 cups salsa chicken (check out the Mind Over Munch recipe!)
  • Procedure

  • Slice peppers lengthwise, cutting off about 1/3 of the pepper to create a pepper bowl/boat. Clean out seeds and fibers. Chop extra pepper pieces to use in stuffing mix!
  • Parboil bell peppers for 2 to 3 minutes. Remove from water and allow to cool.
  • Mix rice, black beans, salsa chicken, extra salsa, additional diced bell pepper pieces, garlic powder, oregano, and cumin. Feel free to get creative with your favorite ingredients and seasonings!
  • Stuff mixture into peppers.
  • Place peppers in a glass baking dish, and add a little bit of water to the bottom of the dish.
  • Bake peppers at 350°F (180°C) for about 30 minutes.
  • Serve, refrigerate, or freeze! I prefer to cook the stuffed peppers completely before freezing, but you can also freeze your stuffed peppers BEFORE baking them if you’d like! Just be sure all of the stuffing ingredients are cooked through.
  • TO FREEZE:
  • If you’ve cooked your stuffed peppers completely, allow to cool completely before freezing.
  • Place all of the stuffed peppers into a freezer-safe dish. A large casserole dish works well. Cover them in aluminum foil and then wrap the entire dish in plastic wrap to completely seal them up. Leave no part of the peppers exposed or else you might get freezer burn!
  • You can also freeze each pepper individually by cooling them, then wrapping them in plastic wrap. Put them into airtight freezer bags and freeze. A vacuum sealer also works great.
  • Lasts about 3 months in the freezer.
  • When you’re ready to eat your frozen stuffed peppers, remove the wrapping and bake them straight from frozen at 350°F (180°C), until they are thawed and warmed through. If you didn’t bake your peppers before freezing, you’ll need to bake them for around 30 minutes or more. If you thaw them in the refrigerator a few hours before cooking, they’ll heat through faster!
  • Nutritional Info

    Serving: 1 stuffed pepper
    6 servings
    Calories: 188

    • 30g Carbs

    • 1g Fat

    • 16g Protein

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