MEXICAN CHICKEN STUFFED PEPPERS
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
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
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
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
MEXICAN-STYLE CHICKEN-STUFFED PEPPERS
This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.
Provided by Vonjaguar
Categories Stuffed Bell Peppers
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 385 degrees F (200 degrees C).
- Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
- Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
- Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.
Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g
MEXICAN CHICKEN STUFFED BELL PEPPERS
Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
- Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
- Spoon chicken mixture into pepper halves. Cover.
- Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
MEXICAN CHICKEN STUFFED PEPPERS
I am on a health kick, I wanted to make stuffed peppers but with a different twist. I am a huge fan of mexican food so I just started throwing things together, and it ended up amazing!
Provided by jennabell12
Categories One Dish Meal
Time 1h5m
Yield 6 halves, 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook cubed chicken and red onion in a skillet until chicken is no longer pink inside. In a separate sauce pan prepare your rice, once rice is prepared add your black beans, corn, and diced tomatoes, stir together. Once the chicken is done there should be some water in the bottom of the skillet, add about half of the taco seasoning packet to the chicken and onion mixture, cook until it is thickened. Once thickened turn off heat and let sit. Take your peppers and cut them in half, and then core and clean them out. Place in a greased 13X9 cake pan empty side up. Mix together the chicken and rice mixture together. stuff each half of the green pepper until no more will fit. Do this until all of them are full. Empty the spaghetti sauce around the peppers in the cake pan. When there is about 15 min left of cooking sprinkle the top of each pepper with some cheese and pop back in until finished cooking.
Nutrition Facts : Calories 3509.9, Fat 79.4, SaturatedFat 35.3, Cholesterol 403.5, Sodium 5863.1, Carbohydrate 516.6, Fiber 66.2, Sugar 48.5, Protein 202.9
MEXICAN PULLED CHICKEN STUFFED PEPPERS
One of the best things about this recipe is the pepper doesn't get soggy.
Provided by Sara Andrea
Categories Chicken
Number Of Ingredients 9
Steps:
- 1. Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
- 2. Shred chicken and stir.
- 3. Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
- 4. Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).
- 5. Bake at 350 degrees for 20 minutes.
MEXICAN PULLED CHICKEN STUFFED PEPPERS
Categories Chicken
Number Of Ingredients 17
Steps:
- Put whole chicken breasts and all ingredients in crock pot and stir and set on low for 6-8 hours. When it's finished or after at least four hours in, shred chicken using two forks until it's all complete. Mix well. Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds. Run under cold water to wash and remove remaining seeds inside. Stuff peppers with chicken mixture, cover with some salsa (so they don't dry out) and bake at 350 for 20 minutes until pepper is soft. Top with shredded cheese and the salsa!
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