Mexican Stuffed Peppers


I recently had a wonderful experience!  I was able to teach a kid’s cooking class at Field House Farm’s in Madison, CT last week.  While this wasn’t the first kid’s cooking class I have taught, this one was a bit more unique.  Not only did we get creative with the farm fresh, local, ingredients, but we got to pick our own kale, explore the chicken coop and select our eggs as well as mingling with the farm animals.  We had a blast, and I can proudly say every little chef tried and approved of our kale cookies!

Being a bit selfish, one of the biggest perks of this cooking class was the fresh produce I was sent home with which included yummy peppers from the garden.  The peppers made for the perfect addition to an easy and budget friendly dinner this week!

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  • 4 mild peppers
  • 6 oz cooked chicken breast, cut into cubes
  • 1/2 large onion, finely chopped
  • 1 1/2 cups of beans (either black, kidney, or pinto), drained, not rinsed
  • 1 cup of your favorite jarred salsa
  • 1 packet of chili seasoning
  • 1 cup of shredded cheddar
  • Servings: 4
  • Difficulty: easy


  • In a large sauce pan, add the onions, chicken, salsa, chili seasoning, and beans
  • Bring to a boil, stirring as the mixture heats, reduce to a simmer
  • Let simmer for 15 minutes
  • While simmering, slice the peppers in half and remove the seeds and membranes
  • Fill the peppers with the beans and chicken and place in a baking dish
  • Top with cheese, cover with foil and bake 350 degrees for 20-25 minutes, until peppers are tender
  • Remove foil and broil for 3-5 minutes, until cheese and brown and bubbly
  • Let sit for 5-10 minutes before serving


  • Calories:  369
  • Carbohydrates:  4 grams
  • Fat:  20 grams
  • Protein: 22 grams


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