Mexican Chicken Stuffed Peppers

3.5
(4)
4 Reviews
3 Photos

A great twist on the typical stuffed peppers.

Submitted by Brenda Kral
Published on June 8, 2018
3
Prep Time:
20 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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

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.

Cook's Note:

Any variety of cheese can be substituted for the Mexican cheese blend.

Nutrition Facts (per serving)

386 Calories
9g Fat
54g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 386
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 40mg 13%
Sodium 1044mg 45%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 29%
Total Sugars 12g
Protein 22g 43%
Vitamin C 227mg 252%
Calcium 198mg 15%
Iron 7mg 39%
Potassium 1049mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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