30-Minute Southwest Shredded Chicken Stuffed Peppers
These 30-minute Southwest Shredded Chicken Stuffed Peppers are a nutritionally dense, flavorful weeknight meal. Featuring tender, seasoned shredded chicken, hearty black beans, and sweet corn packed into crispy, vibrant bell pepper vessels, this dish is perfect for a quick, wholesome dinner. By balancing heat and timing, the peppers reach a perfect al dente texture, while the filling remains juicy, savory, and aromatic. A professional-style meal easily prepared in your home kitchen without any complex techniques.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 8 stuffed pepper halves
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
- Diet: High Protein
Ingredients
2 cups cooked shredded chicken
4 large bell peppers, halved and deseeded
1 cup black beans, rinsed and drained
1/2 cup sweet corn
1/2 cup shredded cheddar cheese
1 tablespoon Southwest seasoning blend (cumin, chili powder, onion powder)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the shredded chicken, black beans, corn, and spice blend.
Toss the mixture thoroughly until spices are well distributed.
Arrange the bell pepper halves in a baking dish.
Stuff each pepper half generously with the seasoned chicken mixture.
Bake for 25 minutes until the peppers are tender-crisp and the filling is heated through.
Top with shredded cheddar cheese during the last 5 minutes of baking if desired, or serve immediately once the peppers reach desired texture.
Notes
Ensure chicken is pre-cooked for faster assembly. Use fresh corn for a crunchier texture or canned for added convenience. Store leftovers in an airtight container for up to 3 days in the refrigerator.