Smoky Chipotle Chicken Stuffed Peppers

 

Smoky Chipotle Chicken Stuffed Peppers

From DailyHomeyRecipes.com — bold flavors, home-style comfort.

If you love vibrant colors, bold flavors, and that perfect mix of smoky and savory, these Smoky Chipotle Chicken Stuffed Peppers are a dinner dream come true. Each pepper is bursting with a hearty filling of chipotle-spiced chicken, rice, beans, and melted cheese — a combination that’s satisfying, comforting, and full of southwestern flair.

This dish not only looks stunning on the table but also fills your kitchen with the irresistible aroma of smoky chipotle and roasted peppers. It’s the perfect recipe for family dinners, meal prep, or impressing guests with a little kick of spice.

Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (red, yellow, or orange work best)

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1½ cups cooked chicken breast, shredded or diced

• 1 cup cooked rice (white, brown, or Mexican-style

• ½ cup black beans, rinsed and drained

• ½ cup corn kernels (fresh, canned, or frozen)

• 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to spice level)

• 1 tablespoon adobo sauce (from the chipotle can)

• ½ teaspoon smoked paprika

• ½ teaspoon cumin

• ¼ teaspoon chili powder (optional, for extra heat)

• Salt and pepper to taste

• ½ cup tomato sauce or salsa

• 1 cup shredded Monterey Jack or cheddar cheese

• Fresh cilantro and lime wedges, for garnish

Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Drizzle the halves lightly with olive oil and season with salt and pepper. Place them cut side up in a large baking dish. Bake for 10 minutes to soften slightly while you prepare the filling.

Step 2: Make the Smoky Chicken Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes, until softened and fragrant. Add the minced garlic and cook for another 30 seconds.

Stir in the shredded chicken, rice, black beans, and corn. Add the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, chili powder, and tomato sauce (or salsa). Stir well to combine and let the mixture simmer for about 3–5 minutes, allowing the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper as needed

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Step 3: Stuff and Bake

Remove the peppers from the oven. Spoon the smoky chipotle chicken mixture generously into each pepper half, pressing lightly to fill every corner. Sprinkle shredded cheese evenly over the top of each stuffed pepper.

Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 5–10 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges.

Step 4: Garnish and Serve

Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro leaves, a squeeze of lime juice, and a drizzle of sour cream or crema if you like extra creaminess.
Serve hot — they pair perfectly with a side of guacamole, tortilla chips, or a crisp green salad.

Final Thoughts

These Smoky Chipotle Chicken Stuffed Peppers are the definition of hearty and flavorful comfort food. The sweetness of the roasted peppers contrasts perfectly with the smoky heat of chipotle and the creamy melted cheese on top. Every bite bursts with texture — tender chicken, fluffy rice, and just the right amount of spice to warm your soul.

It’s a dish that manages to be both rustic and vibrant, indulgent yet wholesome. Whether you’re serving it for a family dinner or prepping lunches for the week, this recipe will quickly become one of your all-time favorites.

Helpful Tips for Perfect Stuffed Peppers

Choose the right peppers:

Red, orange, and yellow bell peppers have a natural sweetness that balances the smoky spice beautifully. Green peppers are more bitter — great if you prefer a bolder flavor.

Adjust the heat:

Chipotle peppers pack a smoky punch! Start with one and taste your filling before adding more. You can also add a pinch of cayenne if you like it hotter.


Don’t skip pre-baking the peppers:

Baking the pepper halves first softens them and ensures they’re tender after stuffing.

Make it ahead:

Prepare the filling up to two days in advance and refrigerate. Stuff and bake when ready to serve for an easy, time-saving dinner.

Add more veggies:

Diced zucchini, spinach, or chopped tomatoes blend seamlessly into the filling for extra nutrition and flavor.

Go cheesy:

Monterey Jack melts beautifully, but feel free to use cheddar, pepper jack, or even mozzarella for a stretchier texture.

Storage:

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven or microwave until warm.

 
Serving Suggestion

Top your stuffed peppers with fresh avocado slices, a dollop of sour cream, or a sprinkle of cotija cheese for a restaurant-worthy finish.