Mexican Chicken Stuffed Bell Peppers Recipes

MEXICAN CHICKEN STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
• Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• 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.
• 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.
• 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.

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS

Steps:

• Preheat the oven to 385 degrees F (200 degrees C).
• 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.
• 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.
• Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
• Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
• While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
• Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
• Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
• Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
• Spoon rice mixture into the green peppers. Top with remaining cheese.
• Return to the oven until cheese is melted, about 5 minutes.

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

MEXICAN CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat oven to 400ºF.
• Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
• Spoon chicken mixture into pepper halves. Cover.
• Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

MEXICAN CHICKEN STUFFED PEPPERS

Steps:

• Cook cubed chicken and red onion in a skillet until chicken is no longer pink inside. In a separate sauce pan prepare your rice, once rice is prepared add your black beans, corn, and diced tomatoes, stir together. Once the chicken is done there should be some water in the bottom of the skillet, add about half of the taco seasoning packet to the chicken and onion mixture, cook until it is thickened. Once thickened turn off heat and let sit. Take your peppers and cut them in half, and then core and clean them out. Place in a greased 13X9 cake pan empty side up. Mix together the chicken and rice mixture together. stuff each half of the green pepper until no more will fit. Do this until all of them are full. Empty the spaghetti sauce around the peppers in the cake pan. When there is about 15 min left of cooking sprinkle the top of each pepper with some cheese and pop back in until finished cooking.

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

SPICY CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.