Name: Mexican-Style Chicken-Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Vegetable oil - 1 tablespoon; Onion, chopped - 1 medium; Skinless, boneless chicken breasts, cut into bite-sized pieces - 3 (5 ounce); Water - ¼ cup; Chili powder - 3 tablespoons; Garlic, chopped - 4 cloves; Salt - 2 teaspoons; Ground cumin, or to taste - 1 pinch; Crushed red pepper, or to taste - 1 pinch; Cooked rice - 1 cup; Black beans, rinsed and drained - ½ cup; Green bell peppers, halved lengthwise and seeded - 4 large; Crushed tomatoes - 1 ½ (28 ounce) cans; Shredded Mexican cheese blend - 1 (8 ounce) package; Avocado, sliced, or to taste - 1 medium; Sour cream, or to taste - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Style Chicken-Stuffed Peppers

1. Butter - 1 tablespoon

2. Vegetable oil - 1 tablespoon

3. Onion, chopped - 1 medium

4. Skinless, boneless chicken breasts, cut into bite-sized pieces - 3 (5 ounce)

5. Water - ¼ cup

6. Chili powder - 3 tablespoons

7. Garlic, chopped - 4 cloves

8. Salt - 2 teaspoons

9. Ground cumin, or to taste - 1 pinch

10. Crushed red pepper, or to taste - 1 pinch

11. Cooked rice - 1 cup

12. Black beans, rinsed and drained - ½ cup

13. Green bell peppers, halved lengthwise and seeded - 4 large

14. Crushed tomatoes - 1 ½ (28 ounce) cans

15. Shredded Mexican cheese blend - 1 (8 ounce) package

16. Avocado, sliced, or to taste - 1 medium

17. Sour cream, or to taste - ¼ cup

How to cook deliciously - Mexican-Style Chicken-Stuffed Peppers

1. Stage

Preheat the oven to 385 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.