This post may contain affiliate links. Read my disclosure policy.
If you love chili and stuffed peppers, this recipe brings them together in one hearty, protein-packed meal. Filled with leftover Crock Pot Chicken Taco Chili – easy and SO good!
Leftover Chicken Taco Chili Stuffed Peppers
These stuffed peppers are a smart way to repurpose leftover chili or meal-prepped Chicken Taco Chili. They’re high in protein and fiber, naturally gluten-free, and baked in the oven for a hands-off dinner. Topping them with cheese adds just the right amount of indulgence, while the bell peppers act as built-in bowls—making cleanup a breeze.
Why This Works
- Combines two comfort food favorites—chili and stuffed peppers—into one satisfying dish
- High in protein and fiber to keep you full and energized
- Great way to repurpose leftover chicken taco chili or meal prep extras
- Naturally gluten-free and easy to make low-carb
How to Make Chicken Taco Chili Stuffed Peppers
- Prep the Peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Make or Reheat the Chili: Use freshly made or leftover Chicken Taco Chili.
- Stuff the Peppers: Spoon the chili into each pepper half, filling generously.
- Top with Cheese: Sprinkle shredded cheese over each stuffed pepper.
- Bake: Arrange in a baking dish, add a bit of water to the bottom, cover with foil, and bake until the peppers are tender and the cheese is melted.
- Serve: Top with your favorite garnishes like scallions, cilantro, or Greek yogurt.
More Stuffed Pepper Recipes
- Stuffed Pepper Soup
- Chicken Stuffed Peppers
- Stuffed Peppers
- Turkey Stuffed Peppers
- Sante Fe Turkey Stuffed Peppers
Chicken Taco Chili Stuffed Peppers
Bell peppers stuffed with hearty chicken taco chili and topped with melted cheese make a high-protein, gluten-free dinner that’s easy and satisfying. Great for meal prep or using up leftovers!
Yield: servings
Serving Size: 1 stuffed half
Ingredients
- 2 cups crock pot chicken taco chili
- 2 bell peppers, any color
- 6 tablespoons shredded cheddar
- cilantro or scallions, for garnish
- avocado or reduced-fat sour cream, optional
Instructions
- Preheat oven to 400°F.
- Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish.
- Fill each pepper with 1/2 cup chili mixture, top each with 1 1/2 tbsp of cheese.
- Pour about 1/4 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
- Bake 40-45 minutes, or until the peppers become soft.
- Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 stuffed half, Calories: 162 kcal, Carbohydrates: 17 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 35 mg, Sodium: 507 mg, Fiber: 5 g, Sugar: 2 g
This recipe also works with left over slow cooker chicken enchiladas steamed my peppers 5 minutes in microwave first, dry peppers out, Added a bit more enchilada sauce to the meat mixture, and a bit more cheese as I held back on cheese in original recipe…then baked them covered 40 minutes–used skinnytaste avocado crema from another recipe on top, roasted cauliflower on side. Great, I think even better this way.
Loved the idea of taking a meal and turning it to something different. We will do this again.
Made this tonight and it was fabulous 😋😋 I added a bit more heat to it.
Do you think there would be any way to make these in an air fryer? Currently undergoing a kitchen remodel and making good use of crock pot, instant pot and air fryer and would love to make these with leftover chili made in the crockpot!
these are so easy with leftovers! it’s like a whole different meal in the peppers. I used the suggested FF sour cream and loved it!
I want to make the chili and then immediately stuff the peppers with it and bake them. Will the chicken end up burning in the oven if it’s already still hot from the crockpot? Only because 40 minutes is a long time.
It should be ok, just cover
This recipe looks great but I have a question about the smart points. When I add the nutrition information into my weight watchers app it comes up as 4 smart point per serving not 3. However the recipe says it’s 3 smart points. Which is correct?
Are you using the recipe builder?
Are these still 3 smart points? This chili is now 0, the peppers are 0. I don’t think 1.5 tablespoons of reduced fat cheese is 3 points, is it?
Could you have this the next day? Have you ever tried? Or too mushy?
Should be fine.
Can you put in tomatoes instead. If so does the cook time change?
Love this recipe.! I’ve made the chili twice now, and use six boneless breasts for more meat. The stuffed peppers are awesome! I use the same technique on the grill., plus some yellow rice. It’s still summer here in NC. No need to heat the oven yet. Crockpot and grill. What’s not to love.? Now looking for an enchilada recipe to go with. Adding some broth and more tomatoes for soup shouldn’t be too hard either!
I passed this on to a co worker, her boyfriend loved it so much, he may now propose. ?
LOL so glad you all liked it, let me know when the wedding is 🙂
Do you have to use a crockpot?
I used the Crockpot Enchillada Soup instead and they were delicious!
This website stole your content: http://www.getyourfittogether.org/chicken-chili-stuffed-pepper-tacos-recipe/
These stuffed peppers have a delicious taco flavor. However, instead of using beef, they use chicken. You can always substitute the chicken for beef if you prefer.
I made the chicken taco chili and then I saw this recipe on how to use the leftovers so I tried it and they were so good!!! Can't wait to make this again! Thank you for the great recipe. Rhonda
Gina – do you put into a strainer to drain any excess liquid?
When an ingredient is listed as (optional), does that mean it is not included in the points count?
Made the taco chili tonight and my husband ate so much of it I may not have enough leftovers for the peppers!
I am obsessed with stuffed bell peppers. Been making them a lot recently with eggs. Love how simple this is!
P.S. your website will not allow me to comment with my name & URL or WP account.
Yum! I love them filled with just about everything! S0 strange it wouldn't allow you to.
what do u make them with eggs?? That sounds delish!
Gina, will your taco chili recipe adapt well if I use lentils instead of chicken and beans?
I haven't tried it but why not!
Can you freeze the stuffed peppers??
Sure
I was just looking for stuffed peppers recipes last night and had decided to make the Santa Fe ones. I think you've just changed my mind!
those are awesome, but these are easy if you have leftovers!
This recipe is so good! I made that crock pot chicken taco chili tonight and plan to make the stuffed peppers this coming week with it. I froze a good size container of leftover just for that.