Chicken-stuffed peppers are baked in a tomato-based sauce and topped with rice and cheese for a different twist on the traditional stuffed pepper recipe.
Preparation Time
20 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 10 mins
Calories
386 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
Step 2
Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 pinch salt and ground black pepper to taste
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon ground cumin
½ onion, thinly sliced
2 tablespoons ground turmeric
1 tablespoon olive oil, or as needed
cooking spray
2 tablespoons ground coriander
½ jalapeno pepper, chopped
2 red bell peppers, stemmed and cored
2 yellow bell peppers, stemmed and cored
2 orange bell peppers, stemmed and cored
1 teaspoon Texas barbeque rub, or as needed
3 skinless, boneless chicken breast halves, cubed
1 mild green chile pepper, chopped
½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
