Mexican Chicken Stuffed Peppers Recipes

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MEXICAN CHICKEN STUFFED PEPPERS



Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

cooking spray
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
½ onion, thinly sliced
1 mild green chile pepper, chopped
½ jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
½ (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
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
½ cup shredded Mexican cheese blend, or to taste

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.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS



Mexican-Style Chicken-Stuffed Peppers image

This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.

Provided by Vonjaguar

Categories     Stuffed Bell Peppers

Time 1h40m

Yield 4

Number Of Ingredients 17

1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, chopped
3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
¼ 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
½ cup black beans, rinsed and drained
4 large green bell peppers, halved lengthwise and seeded
1 ½ (28 ounce) cans crushed tomatoes
1 (8 ounce) package shredded Mexican cheese blend
1 medium avocado, sliced, or to taste
¼ cup sour cream, or to taste

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.

Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g

MEXICAN CHICKEN STUFFED BELL PEPPERS



Mexican Chicken Stuffed Bell Peppers image

Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cups chopped cooked chicken
1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn
1 jalapeño pepper, seeded, minced
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

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.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

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.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

MEXICAN CHICKEN STUFFED PEPPERS



Mexican Chicken Stuffed Peppers image

I am on a health kick, I wanted to make stuffed peppers but with a different twist. I am a huge fan of mexican food so I just started throwing things together, and it ended up amazing!

Provided by jennabell12

Categories     One Dish Meal

Time 1h5m

Yield 6 halves, 1 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts (cubed up)
1 red onion (finely chopped)
1 (15 1/2 ounce) can corn (drained)
1 (14 1/2 ounce) can black beans (rinsed and drained)
1 (10 ounce) tomatoes and green chilies, diced (drained)
2 cups brown rice (make according to box)
1 (1 1/4 ounce) package taco seasoning
3 large green peppers
1 spaghetti sauce
2 -3 cups mozzarella cheese (depends on how cheesy you want them)

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.

Nutrition Facts : Calories 3509.9, Fat 79.4, SaturatedFat 35.3, Cholesterol 403.5, Sodium 5863.1, Carbohydrate 516.6, Fiber 66.2, Sugar 48.5, Protein 202.9

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