⏱ 50 min total

Mexican Chicken Stuffed Peppers

Name: Mexican Chicken Stuffed Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: ¼ tbsp, whole Cumin seed; 1 tsp Paprika; ¼ tbsp Garlic powder; ¼ tsp, ground Oregano; ⅛ tsp Cayenne pepper; ⅛ tsp Cinnamon; ¹⁄₁₆ tsp Saffron; ½ tbsp Olive oil; ⅛ cup, chopped Onion; 1 cloves, minced Garlic; ¼ pepper Jalapeno peppers; 8 oz Ground chicken; ¼ can Tomatoes; ⅛ cup Cilantro; 1 large (2-1/4 per pound, approx 3-3/4" lo Red bell pepper; ¼ fruit Lime

Per 1 serving · 497 g · 16 ingredients

Calories

484

24%
of a 2,000 cal day

Protein
43g
35% of calories
Carbs
21g
17% of calories
Fat
26g
48% of calories

Portion

✓ Protein-dense

At a glance

One serving of Mexican Chicken Stuffed Peppers (497 g) has 484 calories, with 43 g of protein, 21 g of carbohydrates and 26 g of fat. Most of its energy comes from fat (48% of calories). It is high in protein (86% DV), dietary fiber (24% DV) and Vitamin A (37% DV). Keep an eye on saturated fat and cholesterol, which provide 31% and 65% of the daily value.

Per 100 g

97cal

low energy density

Protein per 100 cal

8.9g

Net carbs

14g

carbs minus fiber

Fiber

6.8g

9.7 g sugar

High in

20%+ of the daily value

Protein86%
Dietary fiber24%
Vitamin A37%
Vitamin C253%
Vitamin E36%
Vitamin K23%

Good source of

10–19% of the daily value

Nothing notable

Watch

20%+ of the daily value

Saturated fat31%
Cholesterol65%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 10 minCook 40 min

1
Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
2
In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture; stir well.
3
Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
4
Meanwhile, cut bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot, blanch peppers in boiling water, 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.
5
For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Vitamins & minerals

Amounts for 1 serving (497 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	334 μg	37%
Vitamin C	228 mg	253%
Vitamin D	0 μg	0%
Vitamin E	5 mg	36%
Vitamin K	27 μg	23%
Thiamine	1 mg	50%
Riboflavin (B2)	1 mg	61%
Niacin	15 mg	93%
Vitamin B6	2 mg	142%
Folate (B9)	93 μg	23%
Vitamin B12	1 μg	54%
Pantothenic acid	3 mg	63%
Choline	152 mg	28%

Minerals

Nutrient	Amount	% Daily Value
Calcium	90 mg	9%
Iron	5 mg	61%
Potassium	1,814 mg	39%
Magnesium	90 mg	21%
Phosphorus	495 mg	71%
Zinc	4 mg	37%
Copper	0.2 mg	22%
Manganese	1 mg	24%
Selenium	25 μg	46%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	2 g	—
Alpha Linolenic Acid (ALA)	0.1 g	—
Alpha carotene	48 μg	—
Arginine	3 g	—
Aspartic acid	4 g	—
Beta carotene	3,498 μg	—
Caffeine	0 mg	—
Cystine	0.5 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	3 μg	—
Fructose	5 g	—
Galactose	0 g	—
Glucose	4 g	—
Glutamic acid	7 g	—
Glycine	2 g	—
Histidine	1 g	—
Hydroxyproline	0.2 g	—
Isoleucine	2 g	—
Lactose	0 g	—
Leucine	3 g	—
Lycopene	1,205 μg	—
Lysine	3 g	—
Maltose	0 g	—
Methionine	1 g	—
Monounsaturated fats	13 g	—
Phenylalanine	2 g	—
Polyunsaturated fats	4 g	—
Proline	2 g	—
Retinol	0 μg	—
Serine	2 g	—
Starch	0 g	—
Sucrose	0.2 g	—
Theobromine	0 mg	—
Threonine	2 g	—
Total omega 3	0.2 g	—
Total omega 6	3 g	—
Tryptophan	0.3 g	—
Tyrosine	1 g	—
Valine	2 g	—
Vitamin D2	0 μg	—
Vitamin D3	0 μg	—

Burning 484 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

92min
Walking (3.5 mph)
58min
Cycling (moderate)
40min
Running (6 mph)
68min
Swimming laps

Common questions

How many calories are in Mexican Chicken Stuffed Peppers?

One serving of Mexican Chicken Stuffed Peppers (1 serving) has 484 calories, which works out to 97 calories per 100 g. That is about 24% of a 2,000-calorie day.

Are Mexican Chicken Stuffed Peppers high in protein?

Yes. It has 43 g of protein per serving, and 35% of its calories come from protein (8.9 g of protein per 100 calories).

Are Mexican Chicken Stuffed Peppers keto-friendly?

It is hard to fit into a strict keto diet. One serving has 14 g of net carbs and 17% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Mexican Chicken Stuffed Peppers?

206 mg per serving.

How much sugar is in Mexican Chicken Stuffed Peppers?

9.7 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (497 g)

Calories484

% Daily Value*

Total fat 26g	34%
Saturated fat 6.3g	31%
Trans fat 0.1g
Cholesterol 195mg	65%
Sodium 206mg	9%
Total carbohydrate 21g	8%
Dietary fiber 6.8g	24%
Total sugars 9.7g
Protein 43g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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