Chipotle & Cheddar Chicken Stuffed Bell Peppers

Chipotle & Cheddar Chicken Stuffed Bell Peppers, 4.0 out of 5 based on 1 rating
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  • 4 red bell peppers
  • 1 pkg. (12.9 oz. / 366 g) DOLE® Chop Chop Chipotle & Cheddar Salade Kit
  • 2 tablespoons (30 mL) olive oil
  • 1/2 DOLE® Onion, diced
  • 2 cloves garlic, minced
  • 1 lb. (454 g) ground chicken
  • 1 cup (225 g) cooked rice
  • 1 cup (250 mL) salsa
  • 1 cup (225 g) shredded Mexican blend cheese
  • 1-1/2 teaspoons (7.5 mL) salt
  • 1/2 teaspoon (2.5 mL) ground black pepper


  • Preheat oven to 375°F (190°C).  Spray 8x8-inch (20x20 cm) baking dish with cooking spray. Remove dressing, cheese and tortilla strip packets from Salade Kit.
  • Cut a small slice off the bottom of each pepper. Cut off the top of each pepper and discard the seeds and membranes. Place peppers in prepared pan.
  • Heat oil in skillet over medium-high heat. Add onion, garlic and salad; cook 5 to 7 minutes or until salad is wilted and onion is tender. Remove from pan; reserve. Add chicken to the pan and more oil as needed. Cook chicken 10 minutes or until chicken turns brown and is thoroughly cooked. Combine salad mixture, chicken, rice, salsa, 1 cup (225 g) shredded cheese and reserved dressing. Season with salt and pepper, to taste.
  • Spoon mixture into peppers.  Cover dish with foil; bake 40 minutes. Remove foil and bake an additional 10 minutes or until tops begin to lightly brown. Top each pepper with reserved cheese and tortilla strip packets.