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Cheesy Southwest Chicken Stuffed Red Peppers
Cheesy Southwest Chicken Stuffed Red Peppers
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Prep Time:
35 minutes
Total Time:
1 hour 25 minutes
Impressive Southwest stuffed peppers with cheesy chicken, rice, and crunchy tortilla chip topping - a dinnertime champion.
Ingredients:
  • 1 cup thick & chunky medium salsa
  • 5 large red bell peppers
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 medium poblano chile, seeded and chopped
  • 1 serrano chile, seeded and chopped
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon salt
  • 3/4 cup uncooked instant white rice
  • 1 1/4 cups shredded cooked chicken
  • 1 1/4 cups shredded Cheddar cheese (5 oz)
  • 1/2 cup crushed tortilla chips
  • Sour cream, if desired
Instructions:
  • Preheat oven to a toasty 400°F. Coat an 8-inch square (2-quart) baking dish with cooking spray, then generously layer with salsa.
  • Trim the stem end off each bell pepper to remove the top. Remove the seeds and membranes, and rinse the peppers. If needed, trim a thin slice from the bottom of each pepper to ensure they stand upright.
  • In a large nonstick skillet, heat oil over medium heat. Add onion, poblano chile, and serrano chile. Cook for 6 to 8 minutes, stirring occasionally until the vegetables are softened. Stir in taco seasoning mix, tomatoes, broth, and salt. Bring to a simmer, then add rice and remove from heat. Let it sit for 2 minutes for the rice to absorb moisture. Finally, mix in the chicken and cheese.
  • Fill the peppers with a delicious mixture of chicken and rice, then place them standing up in a baking dish.
  • Wrap the dish tightly with foil and bake for 20 minutes. Remove the foil, generously sprinkle the tops of the peppers with crushed tortilla chips, and bake uncovered for an additional 15 to 20 minutes until peppers are tender and tops are lightly browned. Allow it to rest for 10 minutes before serving. Enjoy with a dollop of sour cream on the side.

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