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Mexican-Style Chicken-Stuffed Peppers
Mexican-Style Chicken-Stuffed Peppers
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Delicious and simple Mexican chicken-stuffed peppers for a family-friendly meal anytime.
Ingredients:
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
  • 0.25 cup water
  • 3 tablespoons chili powder
  • 4 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 pinch ground cumin, or to taste
  • 1 pinch crushed red pepper, or to taste
  • 1 cup cooked rice
  • 0.5 cup black beans, rinsed and drained
  • 4 large green bell peppers, halved lengthwise and seeded
  • 1.5 (28 ounce) cans crushed tomatoes
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1 medium avocado, sliced, or to taste
  • 0.25 cup sour cream, or to taste
Instructions:
  • Preheat the oven to a toasty 385 degrees F (200 degrees C).
  • In a hot pan, melt butter and oil over medium-high heat. Saute onion until soft, about 5 minutes. Brown the chicken until no longer pink, about 7 to 10 minutes. Lower heat to medium, add water and chili powder, then mix in garlic, salt, cumin, and red pepper. Cook for an additional 5 minutes before adding rice and black beans.
  • Place the chicken mixture in a bowl. Spread most of the crushed tomatoes in a large baking pan to a 1-inch depth. Fill the bell pepper halves with the chicken mixture until slightly overflowing, and arrange them open-side up in the tomatoes. Pour the rest of the crushed tomatoes over the peppers until they are just covered. Sprinkle with Mexican cheese and cover the pan.
  • Roast in the preheated oven for approximately 50 minutes until peppers are tender. Serve piping hot, topped with avocado and sour cream for a delightful touch.