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
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