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Easy Meals

Wild Wonders® Stuffed Pepper Taco Boats

Stuffed pepper taco boats made with Wild Wonders ® Peppers are fresh, flavorful and make for a nutritious and fun weeknight dinner. 

stuffed pepper taco boats

All the fun flavors of a traditional taco stuffed into a pepper? Sign me up! This fun, veggie-forward taco stuffed pepper recipe is sure to be a new weeknight favorite! It’s easy to make in less than 30 minutes, and well balanced with protein and fiber for more staying power in every bite. 

I’m sure you’ve heard it’s important to add more color to your plate for nutrition, well these taco pepper boats do just that as they’re bursting with color and flavor! 

Another reason to add more veggies to your meals? Gut health. Studies show that eating a variety of plant foods (upwards of 30 different kinds of plant foods a week to be specific) is beneficial for our gut. 

Sunset® Wild Wonders® Peppers 

This bright mix of red, yellow, orange and chocolate-colored peppers are way sweeter than bell peppers, and have no bitter aftertaste. I love how versatile they are — stuff ‘em or slice ‘em, you’ll step up any dish by adding these peppers into the mix. One of my other favorite ways to use them is this recipe for Mediterranean orzo stuffed peppers

I also always have a container of Sunset® Wild Wonders® tomatoes for adding to salads, pasta, dips, or just snacking on with hummus. I love how colorful and flavorful they are and that all of Sunset’s products are Non-GMO Project Verified. This means they are developed the old-fashioned way, through natural plant breeding without any additives. Don’t miss my other recipes made with Sunset® produce linked below! 

Ingredients for Stuffed Pepper Taco Boats

  • Sunset® Wild Wonders® Peppers
  • Ground chicken 
  • Garlic 
  • Onion
  • Cumin 
  • Chili powder 
  • Dried oregano
  • Salt & pepper 
  • Canned tomatoes
  • Shredded lettuce
  • Shredded Mexican cheese blend 
  • Salsa 
  • Avocado 
  • Lime
  • Fresh cilantro

Equipment / utensils:

stuffed pepper taco boats

Wild Wonders® Stuffed Pepper Taco Boats

Maggie Michalczyk, RDN
Flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa will quickly become your new favorite easy weeknight dinner!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 servings


  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 lb ground chicken breast
  • 1 tbsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. crushed red pepper flakes
  • 1/2 tsp. dried oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 can diced tomatoes
  • 1 small jalapeno diced (optional for more heat)
  • 1 package Wild Wonders® Peppers
  • 1 cup shredded lettuce
  • 1/2 cup shredded Mexican-style cheese
  • 1 avocado diced
  • 1/2 cup salsa
  • 2 tbsp. fresh cilantro
  • 1 lime


  • Preheat oven to 400 degrees. 
  • In a sauté pan heat the olive oil, minced garlic and diced onion until fragrant being careful not to burn. 
  • Add the ground chicken and use a wooden spoon to break it up into smaller pieces while it browns. Once mostly brown add in the spice, canned tomatoes and diced jalapeno if desired. Stir together. 
  • Remove from heat and set aside. Slice each pepper lengthwise removing the seeds.
  • Spoon the chicken taco mixture into each pepper shell. Top with cheese and place on parchment lined baking sheet. Bake for approximately 10 minutes until peppers are softened. 
  • Remove from the oven and top each pepper with shredded lettuce along with sliced or diced avocado, fresh salsa and cilantro. Enjoy! 
Keyword stuffed pepper taco boat; chicken taco; stuffed peppers

More Recipes with Sunset Produce You’re Sure to Love

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flavorful and fun chicken taco stuffed pepper boats with cheese, shredded lettuce, avocado and salsa
Fall Recipes

Fall Chicken & Rice Bake

Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 

fall chicken and rice bake with chicken thighs, brown rice, butternut squash, apples and mushrooms

Sweater weather is upon us and it’s time to start making cozy, fall-inspired meals for the season! Enter this fall chicken and rice bake that requires only one dish to make and combines the flavor of chicken, rice, butternut squash, mushrooms, apples and warm spices.  

U.S.-grown long-grain brown rice soaks up the delicious flavor of everything baking together to make a meal you’ll want to make again and again this fall and winter. The colors of the ingredients color your plate with the colors of fall and rice serves as the delicious backdrop for it all. 

One of the easiest ways to add more nutrition to our diets on a daily, weekly and monthly basis is to draw inspiration from the season to literally color our palettes with more nutrition. Fall is definitely my favorite time to do so and I love finding different ways to incorporate pumpkins, squashes, and apples into my meals and snacks in different ways.

September is National Rice Month, so grab a bag of U.S.-grown rice and get cooking to add more nutrition and flavor to your diet. 

chicken thighs baked with brown rice, butternut squash, apples and mushrooms for fall

Rice Nutrition 

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more. 

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, may reduce the risk of certain cancers and may aid in weight maintenance.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and keeps appetite in check.

I’ll definitely take that mood boost as we head into the colder months with less sunshine!

Is All Rice Gluten Free?

Yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten free diet.

Ingredients for Fall Chicken & Rice bake:

  • U.S.- grown long-grain brown rice
  • Butternut squash
  • Apples
  • Shiitake mushrooms 
  • Chicken broth
  • Hot water  
  • Bone in or boneless chicken thighs 
  • Fresh parsley 
  • Garlic 
  • Shallot 
  • Butter
  • Olive oil
  • Paprika
  • Dried oregano
  • Dried thyme 
  • Salt and pepper

Equipment / utensils: 

  • 10” baking dish 
  • small/medium mixing bowl 
  • Small saucepan 
  • Sautee pan 

Fall Chicken & Rice Bake

Maggie Michalczyk, RDN
Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 
Prep Time 15 mins
Cook Time 55 mins
Servings 4 -5 servings


For the chicken:

  • 2 tbsp. olive oil
  • 2 tsp. dried oregano
  • 2 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 6 skinless boneless chicken thighs
  • ¼ cup fresh parsley chopped

For the rice:

  • 2 shallots minced
  • 3 cloves garlic minced
  • 4 tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1 1/2 cups hot chicken broth
  • 1 1/4 cups hot water
  • 2 tbsp. butter
  • 1 1/2 cups U.S.-grown long-grain brown rice

For the apple, butternut squash and mushrooms:

  • 1 cup butternut squash cubed
  • 1 cup apple peeled and cubed (about 2 small to medium apples)
  • 1 cup sliced shiitake mushrooms optional
  • 2 tbsp. fresh parsley chopped
  • 2 tsp. olive oil
  • salt & pepper


  • In a small bowl combine the seasonings for the chicken. Add the chicken thighs to the bowl and let marinade in the fridge while you prepare the rest of the meal. Preheat the oven to 350 degrees F.
  • Make the rice. In a small saucepan, heat the chicken broth and water for about 2-3 minutes. Lightly grease the baking dish and add the butter, olive oil, salt and pepper and shallot and garlic. Pour the hot water and broth over top and stir in the rice. Cover and bake for 30 minutes.
  • While the rice is baking, cube your butternut squash and apple.
  • After 30 minutes remove the rice from the oven, uncover, stir and and place the chicken, apples, and butternut squash on top of the rice and place back in the oven for an additional 25 minutes.
  • While the chicken and rice is baking saute the mushrooms with the butter, salt and pepper and fresh parsley. Set aside.
  • Remove the chicken and rice from the oven. Gently stir together around the chicken and stir in the mushrooms until everything is well combined. Sprinkle extra fresh parsley on top and enjoy!
Keyword chicken rice bake

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More recipes using rice you’re sure to love:

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baked chicken and rice with butternut squash, and apple
Easy Meals

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Tandoori chicken stuffed peppers with saffron cauliflower rice are a fun and delicious take on Indian food! Cauliflower gives this dish great nutrition!

This recipe for tandoori chicken stuffed peppers with saffron cauliflower rice was inspired by Rob’s recent foreign assignment in India! He brought back a lot of spices like saffron, turmeric, and garam masala. Aside from turmeric, I’m not too familiar with how to cook with these spices but we’ve been having a lot of fun experimenting with them in different dishes like this tandoori chicken.

The yogurt really brings out the flavors of the tandoori chicken and don’t helps to calm down some of the spice. The chicken does not come out super spicy. Did you know that traditionally food coloring is used to make certain Indian food dishes extra bright red and yellow? Not here! I’ll opt for naturally spiced and colored food thank you very much!

Tandoori chicken stuffed peppers with saffron riced cauliflower are part of pepper week happening on Instagram right now! A whole week dedicated to using peppers in different ways, why they are so nutritious, and how to think outside traditional stuffed pepper recipe.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why incorporating them into different meals is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Cauliflower is also a great source of vitamin C and fiber, making this tandoori chicken stuffed pepper recipes high in nutrition, texture and flavorful!

How to make tandoori chicken stuffed peppers with saffron riced cauliflower

This recipe is super simple and delicious! You need these ingredients:

  • bell peppers
  • chicken thighs
  • cauliflower rice
  • plain greek yogurt
  • ginger
  • garlic
  • turmeric
  • saffron

How to Make Cauliflower Rice

You can simply make cauliflower rice in your food processor by removing the stems and leaves from a head of cauliflower, breaking it down into florets and pulsing those until rice is formed.

When I’m not in the mood to do that I always grab Cece’s Veggie Co. riced cauliflower that is done for you from Whole Foods, Marianos, Meijer or Target here in Chicago!

p.s. I know if you’re into this recipe you will absolutely love my take on a pepper sandwich (AKA pepperwich!) It’s great if you’re gluten-free, want to add more vegetables to your life, or if you’re simply out of bread that day!

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Maggie Michalczyk, RDN
A flavorful and simple twist on a stuffed pepper recipe, tandoori chicken stuffed peppers will be your new favorite way to make healthy Indian inspired food at home! 
Prep Time 10 mins
Cook Time 45 mins
Servings 6 servings


  • 1 package with about 5-6 boneless, skinless chicken thighs
  • 6 bell peppers red, orange, yellow or green
  • 2 1/2 cups riced cauliflower or 1 package of Cece’s Veggie Co. riced cauliflower
  • 2 tbsp. fresh cilantro to garnish

For the Tandoori Chicken Spices:

  • 3/4 cup plain 0% greek yogurt roughly 1 container ( I like siggi’s)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tsp. cayenne pepper
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. garam masala
  • 2 tbsp. lemon juice

For the Saffron Cauliflower Rice:

  • 2 pinches good quality saffron threads


  • In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt. 
  • Add chicken thighs and coat until they are all covered in the sauce evenly. 
  • Cover and refrigerate for 30 minutes to an hour. 
  • Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil. 
  • Bake for 35 minutes until chicken is cooked through.  
  • While the chicken is baking, cut the peppers in half scooping out the inner layer and seeds.  Once cleaned place face up in a microwave safe bowl or dish with 1/4 cup of water at the bottom and heat for 5 minutes to soften. 
  • Take the saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. A bowl with the back of a spoon will work too! 
  • Pour 1/4 cup of hot water into the mortar or bowl. Let the saffron soak for 5 minutes to open up the flavor of the spice. 
  • Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
  • Scoop the cauliflower rice into the bottom of the peppers until they are each filled with cauliflower rice and top with one chicken thigh each. Garnish with cilantro and enjoy! 



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