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Chili Cheesy Stuffed Peppers
Chili Cheesy Stuffed Peppers

Chili Cheesy Stuffed Peppers

1 Hr(s) 50 Min(s)
25 Min(s) Prep
1 Hr(s) 25 Min(s) Cook
Healthy Living
What You Need
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8 servings
Original recipe yields 8 servings
2 Tbsp. plus 1 tsp. (for greasing pan) extra virgin olive oil, divided
8 bell peppers, tops and cores removed
1/4 tsp. freshly ground black pepper, divided
1 lb. ground chicken
1 yellow onion, finely chopped
2 cloves garlic, minced
1 fresh jalapeño pepper, seeded, finely chopped
1 Tbsp. chili seasoning mix
1 can (14.5 oz.) diced tomatoes, drained
1-1/2 cups cooked quinoa
1/4 cup red onion, sliced, for serving
1/2 bunch fresh cilantro, for garnish
1/4 cup sour cream, for serving
1 lime, cut into 8 wedges
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Let's Make It
Preheat oven to 400°F and grease a 9”x13” baking dish with 1 tsp. olive oil.
Add bell peppers to dish and drizzle with remaining olive oil; season with ½ the black pepper. (If peppers do not sit flat, cut the bottoms to flatten, being careful to not cut all the way through the bell peppers.)
In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, diced tomatoes, quinoa and ½ the VELVEETA. Season with remaining black pepper and stir together until combined.
Divide filling among the prepared peppers, adding about ⅔ cup filling to each pepper. Top evenly with remaining VELVEETA.
Cover dish with foil and bake for 1 hour 25 min. until filling is cooked through (internal temp of 165°F) and peppers are softened.
Remove peppers from oven. Garnish each with red onion, cilantro, sour cream, and lime wedge.
Kitchen Tips
Tip 1
Recipe created by
Tip 2
Healthy Living
Enjoy our spicy twist on traditional stuffed peppers! Chili Cheesy Stuffed Peppers provide a good source of vitamin C from the bell peppers.
Tip 3
How to Chop Onions
Cut off the stem end and remove skin from onion. Cut in half through the root end; place halves, cut sides down, on cutting board. Working one half at a time, make three to four horizontal cuts parallel to the cutting board, starting at the stem end and stopping each time before cutting through the root. Continue by making equally spaced vertical cuts perpendicular to the root, again, not cutting through the root. Turn the onion 90 degrees and finish by making cuts perpendicular to the last set of cuts, resulting in perfectly chopped onions. For more information, check out this video.
Tip 4
How to Mince Garlic
Using the flat edge of chef's knife or the bottom of a heavy skillet, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
Tip 5
Save Time Peeling Garlic
Peeling garlic can be a tedious task. To save time, crush the garlic cloves lightly first to loosen the skin, making it easier to remove. Or, check your grocery store for peeled garlic cloves and put your garlic-peeling days behind you for good.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 60mg
Sodium 580mg
Total Carbohydrates 22g
Dietary Fiber 4g
Sugars 8g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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