Mexican-Style Chicken-Stuffed Peppers

These Mexican-inspired chicken-stuffed peppers make an easy, family-friendly dinner any day of the week.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 745 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 3 tablespoons chili powder
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 cup cooked rice
• 1 medium avocado, sliced, or to taste
• 1 pinch ground cumin, or to taste
• 1 pinch crushed red pepper, or to taste
• 1 (8 ounce) package shredded Mexican cheese blend
• 4 large green bell peppers, halved lengthwise and seeded
• 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
• 0.25 cup water
• 0.25 cup sour cream, or to taste
• 0.5 cup black beans, rinsed and drained
• 1.5 (28 ounce) cans crushed tomatoes

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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