Easy Chipotle Chicken Stuffed Peppers (Perfect for Meal Prep!)
If you’re looking for a quick and flavorful meal prep option that packs in the protein and comes together in just 20 minutes, these Chipotle Chicken Stuffed Peppers are about to become your new go-to. They’re spicy, cheesy, and loaded with southwest flavor — and the best part? You can use any kind of precooked chicken you have on hand, but I highly recommend using my oven-baked rotisserie-style chicken for extra juicy and seasoned perfection. Top it off with my homemade chipotle aioli for that creamy, smoky finish that takes it over the top!
Creator: Leslie Stokes
Why You’ll Love This Recipe
20 Minutes Start to Finish – A quick weeknight dinner or easy meal prep.
High Protein – Over 40g of protein per serving!
Customizable – Swap out the chicken, add extra veggies, or adjust the spice level.
Meal Prep Friendly – Holds up beautifully in the fridge for 3–4 days.
Why My Oven-Baked Rotisserie-Style Chicken Works Best
My oven-baked rotisserie-style chicken is perfectly seasoned, juicy, and easy to shred — which makes it ideal for recipes like this. It’s seasoned with a blend of herbs and spices, baked to golden perfection, and adds an extra layer of flavor to these peppers. If you haven’t tried it yet, it’s a total game-changer for meal prep!
Get the recipe below!
Make It Yours
Swap black beans for pinto beans.
Add sautéed onions or spinach for extra veggies.
Use cheddar or pepper jack instead of Monterey Jack.
Tips for this Meal Prep
• Store: Keep the stuffed peppers in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave for 1–2 minutes or pop them back in the oven at 350°F for about 10 minutes until warmed through.
• Make Ahead: You can assemble the stuffed peppers in advance, refrigerate them, and bake when ready to eat.
Easy Chipotle Chicken Stuffed Peppers (Perfect for Meal Prep!)
If you’re looking for a quick and flavorful meal prep option that packs in the protein and comes together in just 20 minutes, these Chipotle Chicken Stuffed Peppers are about to become your new go-to. They’re spicy, cheesy, and loaded with southwest flavor
Equipment
- casserole dish something with a taller edge
Ingredients
- 3 cooked chipotle oven-baked chicken breasts chopped
- 4 large bell peppers halved and seeded
- 1/2 cup corn
- 1/2 cup black beans rinsed and drained
- 1 cup fresh pico de gallo
- 1-2 tbsp Mrs. Dash Southwest Chipotle seasoning or homemade chipotle seasoning
- 1 cup Monterey Jack cheese shredded
- Homemade chipotle aioli (linked above) for topping
Let's Make It
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chopped chipotle chicken, corn, black beans, pico de gallo, and chipotle seasoning. Mix well.
- Stuff the bell pepper halves with the chicken mixture and place them in a baking dish.
- Roast in the oven for 10 minutes.
- Remove from the oven and sprinkle Monterey Jack cheese over each pepper.
- Return to the oven and bake for another 5–7 minutes, or until the cheese is melted and bubbly.
- Drizzle with homemade chipotle aioli before serving.
- Tip: Serve with a side of cilantro-lime rice or avocado slices for a complete meal!
Nutrition Facts
Based off of 4 servings:
• Calories: ~415
• Protein: ~41 g
• Fat: ~18.6 g
• Carbs: ~20 g
