Mexican Chicken Stuffed Peppers Recipe

Name: Mexican Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 onion, thinly sliced; 1 mild green chile pepper, chopped; 1/2 jalapeno pepper, chopped; 2 tablespoons ground turmeric; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 1 pinch 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 stewed tomatoes; 1 (15 ounce) can tomato sauce; 1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed; 3 cups cooked instant white rice; 1/2 cup shredded Mexican cheese blend, or to taste

Servings: persons

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
1/2 onion, thinly sliced
1 mild green chile pepper, chopped
1/2 jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch 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 stewed tomatoes
1 (15 ounce) can tomato sauce
1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
1/2 cup shredded Mexican cheese blend, or to taste

1
Preheat oven to 375 degrees F (190 degrees C).
2
Spray an 9x12-inch baking dish with cooking spray.
3
Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
4
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.
5
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.
6
Fill bell peppers with chicken mixture.
7
Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers.
8
Cover dish with aluminum foil.
9
Bake in the preheated oven for 45 minutes.
10
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.

856

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cooking spray, 2 red bell peppers, stemmed and cored, 2 yellow bell peppers, stemmed and cored, 2 orange bell peppers, stemmed and cored, and more.

Yes, Mexican Chicken Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Stuffed Peppers

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