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If you love chili and stuffed peppers, this recipe brings them together in one hearty, protein-packed meal. Filled with leftover Crock Pot Chicken Taco Chili – easy and SO good!
Leftover Chicken Taco Chili Stuffed Peppers
These stuffed peppers are a smart way to repurpose leftover chili or meal-prepped Chicken Taco Chili. They’re high in protein and fiber, naturally gluten-free, and baked in the oven for a hands-off dinner. Topping them with cheese adds just the right amount of indulgence, while the bell peppers act as built-in bowls—making cleanup a breeze.
Why This Works
- Combines two comfort food favorites—chili and stuffed peppers—into one satisfying dish
- High in protein and fiber to keep you full and energized
- Great way to repurpose leftover chicken taco chili or meal prep extras
- Naturally gluten-free and easy to make low-carb
How to Make Chicken Taco Chili Stuffed Peppers
- Prep the Peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Make or Reheat the Chili: Use freshly made or leftover Chicken Taco Chili.
- Stuff the Peppers: Spoon the chili into each pepper half, filling generously.
- Top with Cheese: Sprinkle shredded cheese over each stuffed pepper.
- Bake: Arrange in a baking dish, add a bit of water to the bottom, cover with foil, and bake until the peppers are tender and the cheese is melted.
- Serve: Top with your favorite garnishes like scallions, cilantro, or Greek yogurt.
More Stuffed Pepper Recipes
- Stuffed Pepper Soup
- Chicken Stuffed Peppers
- Stuffed Peppers
- Turkey Stuffed Peppers
- Sante Fe Turkey Stuffed Peppers
Chicken Taco Chili Stuffed Peppers
Bell peppers stuffed with hearty chicken taco chili and topped with melted cheese make a high-protein, gluten-free dinner that’s easy and satisfying. Great for meal prep or using up leftovers!
Yield: 4 servings
Serving Size: 1 stuffed half
Ingredients
- 2 cups crock pot chicken taco chili
- 2 bell peppers, any color
- 6 tablespoons shredded cheddar
- cilantro or scallions, for garnish
- avocado or reduced-fat sour cream, optional
Instructions
- Preheat oven to 400°F.
- Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish.
- Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese.
- Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
- Bake 40-45 minutes, or until the peppers become soft.
- Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 stuffed half, Calories: 162 kcal, Carbohydrates: 17 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 507 mg, Fiber: 5 g, Sugar: 2 g
