Mexican Chicken Stuffed Peppers Recipe - Allrecipes.com
Mexican Chicken Stuffed Peppers Recipe
  • READY IN ABOUT hrs

Mexican Chicken Stuffed Peppers

Recipe by  

"A great twist on the typical stuffed peppers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 50 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
  2. Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
  3. 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.
  4. 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.
  5. 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.
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Footnotes

  • Cook's Note:
  • Any variety of cheese can be substituted for the Mexican cheese blend.
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Reviews More Reviews

Nov 20, 2014

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.

 
Nov 09, 2014

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.

 

2 Ratings

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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