Cheesy Stuffed Peppers

These Tex-Mex stuffed peppers with ground chicken are a family-friendly recipe that everyone will love.

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

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  • 4 each bell pepper, halved lengthwise
  • 3 tbsp (45 mL) olive oil, divided
  • 1 lb (454 g) ground chicken
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 2 cups (500 mL) cooked rice
  • 1 1/2 cups (375 mL) PACE® Chunky Medium Salsa, divided
  • 2 cups (500 mL) Tex-Mex cheese blend
  • 4 each green onion, chopped and divided


  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. 

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Amount Per Serving
Calories 610
Fat 36 g
Saturated Fat 9 g
Cholesterol 110 mg
Sodium 1280 mg
Carbohydrate 33 g
Dietary Fibre 7 g
Protein 36 g
Calcium 36 %DV

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