Chicken Taco Stuffed Peppers

This post is sponsored by Conagra, but opinions are my own. 

These Chicken Taco Stuffed Peppers are a fun twist on traditional stuffed peppers and are perfect for a quick snack or an at home Cinco de Mayo celebration! Chicken, quinoa, onions, refried beans, tomatoes and seasonings bring a taco flair to this stuffed pepper recipe. I love that I typically have most of these ingredients in my pantry and fridge already!

I never liked stuffed peppers as a kid. My mom made them regularly and it was one of those dishes I swore I’d never make as an adult. I finally realized the reason I didn’t like them was that I don’t like cooked green peppers and that I found the filling boring.

Then I started playing around with different stuffed pepper fillings and using only yellow, orange and red peppers and landed on a few stuffed pepper recipes that I really do like. My favorite is this Chicken Taco Stuffed Pepper recipe!

These are light enough that you can serve them as an appetizer for a Cinco de Mayo celebration but substantial enough that they can make up a dinner entree as well. Just make sure you make enough so that your teens can have two – trust me!!

I love that I can pick up all the ingredients at my local Walmart, using Walmart Online Grocery to purchase all of my ingredients! So easy and convenient. I usually gather my ingredients through their online grocery store and then pick them up while I’m already out and about. It saves me SO much time – not to mention keeps me from adding any “unnecessary treats” to my cart. (I’m looking at you, chocolate bars!!)

These stuffed peppers are easy to assemble – we are talking one skillet easy! And then they just require a dish to bake them in for 30 minutes. That’s my idea of an easy and quick dinner!

Here’s how to make these delicious Chicken Taco Stuffed Peppers:

You’ll need six bell peppers. If you like the greens one, by all means use those. I like a combination of red, yellow and orange myself. Cook up a cup of quinoa as directed by the package. (I do substitute chicken broth for the water to add additional flavor.) Gather an onion chopped, 2 teaspoons of minced garlic, 2 tablespoons of taco seasoning, 1 cup of shredded cheddar cheese, a half can of Rosarita® Traditional Refried Beans, a can of Rotel® Original Diced Tomatoes and Green Chilies and a pound of ground chicken.

I’m all about flavor and Rotel® Diced Tomatoes deliver with a bold and fresh flavor that makes all the difference when it comes to the final dish. Green Chilies and vine-ripened tomatoes, zesty green chilies, plus a mix of spices are what give Rotel® Original Diced Tomatoes and Green Chilies its BOLD, adventurous taste.

I have yet to try and make my own refried beans. Honestly, when I can find such great flavor in Rosarita® Traditional Refried Beans, why wouldn’t I take advantage of the convenience? Rosarita has over 70 years of experiencing making delicious Mexican products and I know I can’t compete with that!!

Sauté the onion and garlic in a skillet until the onions become translucent.

Add the ground chicken and cook thoroughly. Drain if there is any excess liquid or fat.

Next, add the refried beans, taco seasoning, half the cheese, diced tomatoes and a cup of cooked quinoa. Stir until well combined and heated through.

Wash the peppers completely and remove the tops.

Fill peppers with the taco mixture and place upright in a casserole dish. Pour ½ cup of water into the base of the dish and cover tightly with foil. Bake for 30 minutes at 350℉.

Allow to cool a bit, sprinkle the rest of the cheese on top and serve!!

Enjoy!!! And here’s a pin to save on Pinterest for later: