Mole Poblano Stuffed Bell Peppers
Bell peppers stuffed with rich mole poblano sauce and tender chicken, baked to perfection for a comforting dish that's as satisfying as a well-maintained truck bed. This mexican-inspired street food ready in about 50 minutes pairs bell peppers, chicken breast, mole poblano sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 bell peppers
- 1 lb chicken breast
- 1/2 cup mole poblano sauce
- 1/4 cup chicken broth
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 1/2 cup shredded cheese
Instructions
- Step 1: Preheat oven to 375°F. Cut tops off 4 bell peppers and remove seeds. Place peppers in a baking dish.
- Step 2: In a skillet, cook 1 lb diced chicken over medium-high heat until no longer pink (6 minutes). Stir in 1/2 cup mole poblano sauce and 1/4 cup chicken broth, simmering for 5 minutes until thickened.
- Step 3: Mix in 1/4 cup chopped almonds and 1/4 cup sesame seeds. Season with salt.
- Step 4: Fill each pepper with the chicken mixture and top with 1/2 cup shredded cheese. Bake for 25 minutes until peppers are tender and cheese is melted.
Frequently asked questions
How long does Mole Poblano Stuffed Bell Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mole Poblano Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.
Can I substitute ingredients in Mole Poblano Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mole Poblano Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mole Poblano Stuffed Bell Peppers?
Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easily the best stuffed peppers I've ever made. The mole sauce is divine.
- ★★★★★
My family went crazy for these! Made them for Sunday dinner and they were a hit.
- ★★★★☆
Perfectly spiced and the stuffing was so flavorful!
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