
Their eyes, intensely focused on me, conveyed urgency and despair. Words that shot through their lips were sharp. The air was thick with tension. Was this an angry mob? No, this was my family…looking for dinner. Again. Is this a familiar scene?? Yes, well then, you are probably a Mom. But here is a make-ahead dinner to turn this nightly nightmare into a beautiful dream. This is my Tex Mex Unstuffed Peppers Skillet with Ground Chicken!
This recipe takes a stuffed pepper and deconstructs it is so it’s super easy to make. Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cilantro, cheese, and corn tortillas. Finally, nutty and hearty brown rice is mixed and cooked in with all of this goodness to created one delicious dinner. It’s smokey, savory, hearty, and utterly delicious!
Want more tips for making busy family dinners easier? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

BELL PEPPERS HAVE MORE VITAMIN C THAN ORANGES!
Bell peppers come in a variety of colors and add so much color and flavor to recipes! But, aside from looking pretty and tasting good, they also have some wonderful health benefits! They are low in calories and exceptionally rich in vitamins and antioxidants. Bell peppers are rich in Vitamin C and are a great source for vitamins B6, K1, A, and E. In fact, bell peppers have more vitamin C than oranges! One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C. They also have minerals, such as potassium and folate.
So eat bell peppers for a snack or add them to scrambled eggs, mix into salads, or try them in these recipes:
- Easy Thai Peanut Sauce Noodles with Tofu
- Roasted Red Pepper Easy Gazpacho Recipe
- Sweet and Sour Chicken Kabobs with Pineapple
- Tarragon Mustard Chicken
- Asian Teriyaki Meatballs, Veggies & Noodles
- Family Chickpea Coconut Curry with Veggies

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
EQUIPMENT NEEDED
Nothing special for this one! Just a medium pot with lid for the rice and a wide-bottom pot, such as a dutch oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great.
PREP-AHEAD TO MAKE YOUR TEX MEX UNSTUFFED PEPPERS
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Clean the bell peppers and discard the seeds and membranes. Rough chop into 1/2 to 1 inch chunks. Chop the cilantro.
The corn tortillas act as a thickener as well as bring a familiar corn flavor to this dish! Cut them into 1 inch long, 1/4 inch thick strips. Measure out all of the seasonings (onion powder, garlic powder, oregano, chili powder, cumin, and salt).
Can I use any other types of peppers?
Absolutely! Poblano or Cubanelle peppers would be fantastic peppers to include. These are less sweet than bell peppers, but do not carry much heat, so still a nice mild option. If you want to add heat, then jalapeno peppers would be a great addition. Of course, you can go with other peppers that carry even more heat, but then you are getting into “spicy” territory and I know my kids would run the other direction!
Can I use fresh onion and garlic?
Of course fresh is always a preference, however, that will add prep time for dicing and mincing. If you have the time, great! When you get to the cooking steps, you will add these in half way through the chicken cooking. So you start searing and browning the chicken, then stir and add the onions and garlic, finish cooking the chicken, and then continue to follow the steps from there.
COOK YOUR TEX MEX UNSTUFFED PEPPERS
For the rice, I used a medium-grain brown rice because it adds more flavor than white rice. However, you can of course use any rice that you prefer. You can cook it ahead and store the rice in the fridge. Just warm it up before adding it to the pot in the step below.
Everything else cooks in one large pot. I start with the peppers and then remove them while cooking the chicken so that they don’t get too mushy. Cook the peppers only for 3-4 minutes, just until they start to glisten. Transfer the peppers to a plate.
To the same pot/pan on high heat, add the ground chicken and seasoning blend. Mix to combine, then let sit! Let it brown on one side for 3-4 minutes. Then stir again and let cook through for another 4-5 minutes, until there is no longer any pink – stirring after a few minutes to ensure even cooking.
Once the chicken is cooked, mix in the peppers you set aside, the canned diced tomatoes, green chilies, and tortilla strips. Turn the heat to Medium and cook, covered, for 10 minutes. After 10 minutes, mix in the rice and cook for a final 5 minutes covered.
Turn off the heat and mix in 1 cup shredded cheddar cheese (the remaining will go on top) and chopped cilantro (leave a small amount for garnish).
Serve a heaping bowlful with a dollop of sour cream and a sprinkle of cheese and cilantro.
Can I freeze this?
Yes, this will freeze quite well. Cool the cooked recipes in the fridge first, then freeze in a freezer-safe container. It will keep for 4-6 months. When you’re ready to eat it, thaw it in the fridge for 24 hours before reheating. You can also reheat it from frozen state in the oven 350 F degrees for 60 minutes or until the center is hot.
ENJOY! 😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Tex Mex Unstuffed Peppers with Ground Chicken
Tex Mex Unstuffed Peppers with Ground Chicken takes a stuffed pepper and deconstructs it is so it's super easy to make. Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, and corn tortillas. Finally, nutty and hearty brown rice is mixed and cooked in with all of this goodness to created one delicious dinner. It's smokey, savory, hearty, and utterly delicious!
Ingredients
- 1 cup Uncooked Brown Rice (you can use white)
- 3 Sweet Bell Peppers (red, yellow, green, or orange)
- 1 pound Ground Chicken (I used 99% lean)
- 2 teaspoons Olive Oil (divided)
- 1 teaspoon Onion Powder
- 2 teaspoons garlic Powder
- 2 teaspoons Dried Oregano
- 1.5 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 2 teaspoons Salt
- 28 ounces Diced Tomatoes
- 4 ounces Green Chilies (1 can)
- 5 Corn tortillas, size 6”
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Fresh Cilantro, Chopped
Optional Toppings (not included in Calories per serving)
- 1/2 cup sour cream
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Fresh Cilantro, Chopped
Instructions
Prep Steps
-
Clean the bell peppers and discard the seeds and membranes. Rough chop into 1/2 to 1 inch chunks. Chop the cilantro.
-
Cut the tortillas into 1 inch long, 1/4 inch thick strips. Measure out all of the seasonings (onion powder, garlic powder, oregano, chili powder, cumin, and salt).
Cooking Steps
-
Cook the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 2 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Once the rice is done, turn off the heat, but leave the pot covered and undisturbed until you are ready to use. (NOTE: you can also do this step ahead and store the rice in the fridge. Just warm it up before adding it to the pot in the step below).)
-
Preheat a large pot/pan on High heat. To the hot pan, add the olive oil and chopped peppers. Stir to coat in oil and then let cook for 3-4 minutes, just until they start to glisten. Transfer the peppers to a plate.
-
To the same pot/pan on high heat, add another teaspoon of olive oil, the ground chicken, onion powder, garlic powder, oregano, chili powder, cumin, and salt. Mix to combine, then let sit! Let it brown on one side for 3-4 minutes. Then stir again and let cook through for another 4-5 minutes, until there is no longer any pink – stirring after a few minutes to ensure even cooking.
-
Once the chicken is cooked, mix in the peppers you set aside, the canned diced tomatoes, green chilies, and tortilla strips. Turn the heat to Medium and cook, covered, for 10 minutes. After 10 minutes, mix in the rice and cook for a final 5 minutes covered.
-
Turn off the heat and mix in 1 cup shredded cheddar cheese (the remaining will go on top) and chopped cilantro (leave a small amount for garnish).
-
Serve a heaping bowlful with a dollop of sour cream and a sprinkle of cheese and cilantro. Enjoy!
