MEXICAN CHICKEN STUFFED PEPPERS

Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

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Ingredients

cooking spray
2 red bell peppers, stemmed and cored
2 yellow bell peppers, stemmed and cored
2 orange bell peppers, stemmed and cored
1 teaspoon Texas barbeque rub, or as needed
1 tablespoon olive oil, or as needed
3 skinless, boneless chicken breast halves, cubed
½ onion, thinly sliced
1 mild green chile pepper, chopped
½ jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
½ cup shredded Mexican cheese blend, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

*** Explore more Mexican Chicken Stuffed Peppers Recipes »

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Harrison Tankpara

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These stuffed peppers were easy to make and tasted great! I used ground turkey instead of chicken and they were still delicious.

Jasfia Chisti

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I've made this recipe several times and it's always a hit! The peppers are always cooked perfectly and the filling is flavorful and cheesy. I love that I can use different ingredients to change up the flavor profile.

chota bacha

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I made this recipe last night and it was a big success! The peppers were so flavorful and the filling was creamy and cheesy. My family loved it and I will definitely be making it again.

fikiwe snazo

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These stuffed peppers were delicious! The filling was flavorful and moist, and the peppers were cooked perfectly. I will definitely be making this recipe again.

Audrey Dukes

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This Mexican Chicken Stuffed Peppers recipe was a hit with my family! The peppers were perfectly cooked and tender, and the filling was flavorful and cheesy. I loved the addition of the corn and black beans, which added a nice sweetness and texture.

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