Best 2 Mexican Chicken Stuffed Peppers Recipes

**Mexican Chicken Stuffed Peppers: A Flavorful and Vibrant Dish for All Occasions**

A symphony of flavors and textures, Mexican chicken stuffed peppers is a dish that tantalizes the taste buds and delights the senses. These colorful bell peppers are filled with a savory and succulent mixture of seasoned chicken, rice, corn, black beans, and a blend of Mexican spices, creating a hearty and satisfying meal. The tender bell peppers provide a slightly sweet and crunchy contrast to the savory filling, while the melted cheese on top adds a gooey and flavorful touch. Whether you're looking for a weeknight dinner, a potluck dish, or a party appetizer, these Mexican chicken stuffed peppers are sure to be a hit. This recipe provides step-by-step instructions, along with variations and serving suggestions, to help you create this delicious dish that's both visually appealing and bursting with flavor.

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MEXICAN CHICKEN STUFFED PEPPERS

Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

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

Steps:

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

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

MEXICAN CHICKEN-STUFFED PEPPERS

Mexican Chicken-Stuffed Peppers image

Looking for an easy and flavourful recipe? These stuffed peppers are delicious and simple to throw together. Our Mexican Stuffed Peppers recipe is the perfect dish for a cool evening.

Provided by Cracker Barrel

Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound extra-lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
4 each green peppers
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can black beans, rinsed
1 cup CRACKER BARREL Shredded Tex Mex Cheese

Steps:

Heat oven to 375 degrees F (190 degrees C).
Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 38.9 g, Cholesterol 76.3 mg, Fat 12 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 5.7 g, Sodium 1090.8 mg, Sugar 8.7 g

Tips:

To save time, use pre-cooked rice or quinoa instead of cooking it from scratch.
If you don't have a large skillet, you can brown the chicken and vegetables in batches.
Be careful not to overcook the peppers, or they will become mushy.
If you want a spicier dish, add more chili powder or cayenne pepper to the filling.
Serve the stuffed peppers with your favorite toppings, such as guacamole, sour cream, or salsa.

Conclusion:

Mexican Chicken Stuffed Peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a new recipe to try, give Mexican Chicken Stuffed Peppers a try. You won't be disappointed!