Name: Mexican Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooking spray -; Red bell peppers, stemmed and cored - 2; Yellow bell peppers, stemmed and cored - 2; Orange bell peppers, stemmed and cored - 2; Texas barbeque rub, or as needed - 1 teaspoon; Olive oil, or as needed - 1 tablespoon; Skinless, boneless chicken breast halves, cubed - 3; Onion, thinly sliced - ½; Mild green chile pepper, chopped - 1; Jalapeño pepper, chopped - ½; Ground turmeric - 2 tablespoons; Ground coriander - 2 tablespoons; Ground cumin - 1 tablespoon; Salt and ground black pepper to taste - 1 pinch; Beer (such as Sam Adams Boston Lager®) - ½ (12 fluid ounce) can or bottle; Stewed tomatoes - 2 (14.5 ounce) cans; Tomato sauce - 1 (15 ounce) can; Chickpeas (garbanzo beans), drained and rinsed - ½ (14.5 ounce) can; Cooked instant white rice - 3 cups; Shredded Mexican cheese blend, or to taste - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken Stuffed Peppers

1. Cooking spray -

2. Red bell peppers, stemmed and cored - 2

3. Yellow bell peppers, stemmed and cored - 2

4. Orange bell peppers, stemmed and cored - 2

5. Texas barbeque rub, or as needed - 1 teaspoon

6. Olive oil, or as needed - 1 tablespoon

7. Skinless, boneless chicken breast halves, cubed - 3

8. Onion, thinly sliced - ½

9. Mild green chile pepper, chopped - 1

10. Jalapeño pepper, chopped - ½

11. Ground turmeric - 2 tablespoons

12. Ground coriander - 2 tablespoons

13. Ground cumin - 1 tablespoon

14. Salt and ground black pepper to taste - 1 pinch

15. Beer (such as Sam Adams Boston Lager®) - ½ (12 fluid ounce) can or bottle

16. Stewed tomatoes - 2 (14.5 ounce) cans

17. Tomato sauce - 1 (15 ounce) can

18. Chickpeas (garbanzo beans), drained and rinsed - ½ (14.5 ounce) can

19. Cooked instant white rice - 3 cups

20. Shredded Mexican cheese blend, or to taste - ½ cup

How to cook deliciously - Mexican Chicken Stuffed Peppers

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.

2. Stage

Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.

3. Stage

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.

4. Stage

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.

5. Stage

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.