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Fiesta Chicken Stuffed Bell Peppers


  • 3 Cups Cubed Boneless Skinless Chicken Breast
  • 1 Tbsp. Green Onions Sliced
  • 1 Tbsp. Minced Garlic
  • 1 Tbsp. Taco Seasoning
  • 1 Tsp. Fresh Squeezed Lime Juice
  • 3 Large Fresh from Florida Bell Peppers Various Colors, Sliced Lengthwise with Seeds and Ribs Removed
  • ¼ Tsp. Extra Virgin Olive Oil
  • 3 Cups White Rice Cooked
  • 1 ½ Cups Black Beans Cooked (Optional: Fiesta Blend Cheese, Shredded)


  1. Preheat oven to 400°. In a large skillet over medium heat, cook chicken, onions, garlic, seasoning, and lime juice until meat is slightly browned. Rub olive oil on the outside of the bell peppers. Place the bell peppers in a baking dish. Scoop ½ cup rice into each pepper slice. Add ¼ cup black beans to each pepper slice. Add ½ cup chicken to each slice. Top with cheese. Bake for 15 minutes. Allow to cool before serving.