Hola, friends! I have a super filling, all-in-one meal for you today: Mexican Stuffed Peppers. Colorful, fresh bell peppers that are split, stuffed with a tasty cumin-and chili-spiced Mexican chicken filling, then baked until tender, they’ve become one of our favorite healthy weeknight dinners.

While I love one-pan, veggie-packed Mexican recipes like my Healthy Beef Taco Skillet, I have a deep affection for stuffing all the flavor into my vegetables instead. Maybe it’s the little girl in me that likes to have her own special serving, but when I place a recipe like Stuffed Peppers on my plate, I feel special.

It’s as if someone gave me a pepper present: a healthy, yummy meal neatly packaged just for me.

The adult in me loves stuffed veggies too. I find tremendous satisfaction knowing that a complete meal—protein, veggies, dairy, whole grains—can all be bundled up together in one easy to make, easy to eat vehicle.

Add the fact that stuffed peppers are freezer friendly, made to be packed for lunch, and reheat like a dream, and it’s anyone’s guess as to why we don’t make them every week!

Today’s Mexican stuffed peppers give a Tex-Mex spin to this ever-reliable, always delish dish. Their flavor profile is based off of my Crockpot Stuffed Peppers, which was one of the first recipes I learned to cook.

These chicken Mexican stuffed peppers are gluten free, you can adapt them to be vegetarian if you’d like, and every component of the recipe can be prepped in advance. Wondering what to add to your meal plan this week? I have you covered right here!

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