Mexican Stuffed Peppers(Serves 3) Recipe

Name: Mexican Stuffed Peppers(Serves 3)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 medium red peppers; 1 small onion, diced; 2 oz. long grain rice; 1/2 tsp. hot chili sauce; 4 oz. cooked chicken; 1 Tbsp. butter; 1 Tbsp. oil; 2 oz. mushrooms, diced; 1/2 pt. chicken broth; salt and pepper

Servings: persons

3 1/2 medium red peppers
1 small onion, diced
2 oz. long grain rice
1/2 tsp. hot chili sauce
4 oz. cooked chicken
1 Tbsp. butter
1 Tbsp. oil
2 oz. mushrooms, diced
1/2 pt. chicken broth
salt and pepper

1
Cut out stalk and seeds of pepper.
2
Heat oil in pan and fry onions until soft.
3
Add mushrooms and rice.
4
Cook until oil is absorbed.
5
Take 1/2 pepper (chop finely), broth, chili sauce and salt and pepper.
6
Stir well and add to mushroom and rice.
7
Cover and cook until all the liquid is absorbed.
8
Remove from stove. Stir in chicken (finely chopped).
9
Mix together then spoon into peppers.
10
Small dab of butter on each pepper.
11
Put in baking dish. Add 1/4 pint of water around peppers.
12
Bake in oven at 375u00b0 for 30 to 35 minutes.

207

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 3 1/2 medium red peppers, 1 small onion, diced, 2 oz. long grain rice, 1/2 tsp. hot chili sauce, and more.

Yes, Mexican Stuffed Peppers(Serves 3) falls under the Soups & Stews 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 Stuffed Peppers(Serves 3)

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