Recipe by Brenda Kral
"A great twist on the typical stuffed peppers."
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red bell peppers, stemmed and cored
yellow bell peppers, stemmed and cored
orange bell peppers, stemmed and cored
Texas barbeque rub, or as needed
olive oil, or as needed
skinless, boneless chicken breast halves, cubed
onion, thinly sliced
mild green chile pepper, chopped
jalapeno pepper, chopped
salt and ground black pepper to taste
1/2 (12 fluid ounce) can or bottle
beer (such as Sam Adams Boston Lager®)
2 (14.5 ounce) cans
1 (15 ounce) can
1/2 (14.5 ounce) can
chickpeas (garbanzo beans), drained and rinsed
cooked instant white rice
shredded Mexican cheese blend, or to taste
There was a lot going on in this recipe but oddly enough the flavors worked okay. What didn't work for me was the 2 hours and 10 minutes of time invested just to end up with a so so dish. Also, my chicken was nice and tender after it simmered in the beer but after the total cook time of 1 hour 50 minutes, it was completely dried out. I think this recipe has potential but as written I cannot give it more than 3 stars. Sorry.
Great recipe. Not sure you'll need three cups of rice but you can always save rice for later. I used the left over sauce from the chicken mixture to add to the rice for flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chicken Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 386
** Calories from Fat: 85
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