Mexican Chicken Stuffed Peppers

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

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
• 2 tablespoons ground turmeric
• 1 tablespoon olive oil, or as needed
• cooking spray
• 2 tablespoons ground coriander
• 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
• 3 cups cooked instant white rice
• 0.5 onion, thinly sliced
• 0.5 cup shredded Mexican cheese blend, or to taste
• 0.5 jalapeno pepper, chopped
• 0.5 (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
• 0.5 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed

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.