Recipe by Brenda
"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
* 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 from Fat: 85
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