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

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.