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Mexican Chicken Stuffed Peppers
Mexican Chicken Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Cheesy chicken-stuffed peppers baked in a flavorful tomato sauce, served over rice for a delicious twist on classic stuffed peppers.
Ingredients:
  • 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
  • 1 tablespoon olive oil, or as needed
  • 3 skinless, boneless chicken breast halves, cubed
  • 0.5 onion, thinly sliced
  • 1 mild green chile pepper, chopped
  • 0.5 jalapeno pepper, chopped
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 pinch salt and ground black pepper to taste
  • 0.5 (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 0.5 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups cooked instant white rice
  • 0.5 cup shredded Mexican cheese blend, or to taste
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously coat a 9x12-inch baking dish with cooking spray.
  • Coat the red, yellow, and orange bell peppers with flavorful BBQ rub before placing them in the baking dish.
  • In a skillet, heat olive oil 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, approximately 5 minutes. Pour beer into the chicken mixture, reduce heat to low, cover, and simmer until beer is reduced by half and chicken is fully cooked, for about 45 minutes.
  • Stuff bell peppers with savory chicken mixture. Surround the peppers in the baking dish with hearty stewed tomatoes, flavorful tomato sauce, and nutty chickpeas. Wrap the dish in aluminum foil before baking.
  • After 45 minutes in the oven, switch to adding rice and Mexican cheese blend over the tomato mixture near the bell peppers. Bake until the cheese turns golden brown, approximately 15 minutes more.

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