Chicken Stuffed Chili 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.

CHILI-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

CHICKEN STUFFED " CHILI" BELL PEPPERS

Steps:

• Heat oven to 350°F.
• Slice peppers lengthwise and clean out seeds.
• In a large skillet heat oil over medium-high heat.
• Add onion, cook and stir about 3 minutes.
• Add red pepper, cook and stir about 2 minutes.
• Add ground chicken, cook, stirring occasionally, until no longer pink.
• Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
• Mash half the beans coarsely.
• Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
• Fill each pepper with the mixture and top with cheese.
• Bake peppers until heated, about 10 minutes. Garnish with sour cream.

CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
• Bake for 40 minutes or until the peppers are tender.
• RECIPE TIPS:.
• TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.