1. Recipes

How to Make Mexican Chicken Stuffed Peppers - A Step-by-Step Guide

Mexican cuisine is known for its bold flavors and vibrant colors, and these Mexican Chicken Stuffed Peppers are no exception. This recipe takes traditional bell peppers and fills them with a zesty mixture of seasoned chicken, rice, beans, and cheese, creating a hearty and satisfying meal that is sure to please your taste buds.

These stuffed peppers are not only delicious, but they are also a great way to sneak in some extra vegetables and protein into your diet. The combination of ing...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    386 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 40mg
    • Sodium: 1044mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 22g
    • Vitamin C: 227mg
    • Calcium: 198mg
    • Iron: 7mg
    • Potassium: 1049mg

    Categories

    Appetizer recipes
    Main recipes
    Mexican recipes
    Chicken recipes
    Pepper recipes