Prep time
15 MIN
Total time
30 MIN
These Tex-Mex stuffed peppers with ground chicken are a family-friendly recipe that everyone will love.



  1. Preheat broiler to high and position rack in centre of oven. Brush peppers with 4 tsp (20 mL) oil. Arrange on foil-lined baking sheet; broil, turning once, for 3 to 5 minutes or until tender.
  2. Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook chicken, salt and pepper for about 8 minutes or until cooked through. Stir in rice and 1 cup (250 mL) salsa. Remove from heat. Stir in half of the cheese and green onions. Spoon into halved peppers; sprinkle with remaining cheese.
  3. Broil for 2 to 3 minutes or until cheese is melted. Top with remaining salsa and green onions before serving. 

Recipe Tips

  • Substitute ground beef or pork for chicken
  • Substitute rice with barley, farro, cauliflower rice or quinoa to change things up
  • Peppers can be substituted with mini peppers for a great appetizer option. The filling can also be used to stuff zucchini boats or Portobello mushrooms. 

Recipe Made With

PACE® Chunky Medium Salsa

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