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Chicken Taco Stuffed Peppers
Yield: 4-5
SMF Kitchen
@smfchicken
00:20
PREP
00:30
COOK
00:50
Total Time
Ingredients & Directions
Directions
Chicken Taco Stuffed Peppers
3
bell peppers (any color can be used, but red, orange and yellow are sweeter), cut in half from top (stem end) to the bottom with seeds and membrane removed
1 lb
Cooking spray
1/2
onion, diced
3-5
cloves garlic, minced
1 teaspoon
oregano
1 teaspoon
cumin
1 teaspoon
smoked paprika
1 teaspoon
salt
1/2 teaspoon
black pepper
2 tablespoons
cilantro, chopped
1 can
diced tomatoes (fire-roasted or chili seasoned both work best)
2-3
chipotle peppers in adobo sauce (use more if you like it spicier), chopped
1/4 cup
chicken or vegetable stock
1/4 cup
taco sauce (or hot pepper sauce if you prefer spicier)
2 tablespoons
tomato paste
1 tablespoon
lime juice
1/2 cup
Mexican blend shredded cheese
- Preheat oven to 400°F and spray a 9" x 13" pan or casserole dish with cooking spray.
- Place halves of peppers in dish, spray with a little of the cooking spray and place in the oven for about 15 minutes to help soften the peppers some before stuffing.
- While the peppers are par-cooking, spray cooking spray in pan and place the ground chicken in a non-stick skillet over medium-high heat.
- As the chicken is cooking, break it up into small pieces and cook fully.
- Add diced onion and garlic to chicken in the pan and sauté for a few more minutes, or until onions become translucent.
- Sprinkle oregano, cumin, smoked paprika, salt and pepper over chicken mixture and stir for an additional minute.
- Stir in cilantro, diced tomatoes, chipotle peppers in adobo, stock, tomato paste, taco sauce and lime juice until well combined; simmer over low heat for about 10 minutes, stirring occasionally.
- Once simmered, spoon chicken taco mixture into the par-cooked pepper halves, filling fully, slightly mounding the mixture over the edge of the peppers, and then bake for about 15-20 minutes or until the peppers have softened.
- Top each pepper with the shredded Mexican cheese blend and bake an additional 3-5 minutes or until the cheese has melted.
- Serve with your favorite taco toppings like sour cream, chopped cilantro
NOTES
This is a great make ahead and freeze dish for later so make extra to prep and freeze for another meal! Follow all of the steps for preparing up to the point that the peppers are stuffed and place them in an airtight, freezer safe container. These are best used within 3 months if frozen. When you want to use them, just plan ahead and defrost in fridge overnight and then cook following the rest of the directions. You may need to add a little additional time for the first baking period before adding cheese since the filling will be cold from the fridge. Just be sure to probe the internal temperature of the stuffing to make sure it reached 165°F before topping with the shredded cheese.
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Yield: 4-5
00:20
PREP
00:30
COOK
00:50 Total Time
Ingredients
Directions
Chicken Taco Stuffed Peppers
3
bell peppers (any color can be used, but red, orange and yellow are sweeter), cut in half from top (stem end) to the bottom with seeds and membrane removed
1 lb
Cooking spray
1/2
onion, diced
3-5
cloves garlic, minced
1 teaspoon
oregano
1 teaspoon
cumin
1 teaspoon
smoked paprika
1 teaspoon
salt
1/2 teaspoon
black pepper
2 tablespoons
cilantro, chopped
1 can
diced tomatoes (fire-roasted or chili seasoned both work best)
2-3
chipotle peppers in adobo sauce (use more if you like it spicier), chopped
1/4 cup
chicken or vegetable stock
1/4 cup
taco sauce (or hot pepper sauce if you prefer spicier)
2 tablespoons
tomato paste
1 tablespoon
lime juice
1/2 cup
Mexican blend shredded cheese
- Preheat oven to 400°F and spray a 9" x 13" pan or casserole dish with cooking spray.
- Place halves of peppers in dish, spray with a little of the cooking spray and place in the oven for about 15 minutes to help soften the peppers some before stuffing.
- While the peppers are par-cooking, spray cooking spray in pan and place the ground chicken in a non-stick skillet over medium-high heat.
- As the chicken is cooking, break it up into small pieces and cook fully.
- Add diced onion and garlic to chicken in the pan and sauté for a few more minutes, or until onions become translucent.
- Sprinkle oregano, cumin, smoked paprika, salt and pepper over chicken mixture and stir for an additional minute.
- Stir in cilantro, diced tomatoes, chipotle peppers in adobo, stock, tomato paste, taco sauce and lime juice until well combined; simmer over low heat for about 10 minutes, stirring occasionally.
- Once simmered, spoon chicken taco mixture into the par-cooked pepper halves, filling fully, slightly mounding the mixture over the edge of the peppers, and then bake for about 15-20 minutes or until the peppers have softened.
- Top each pepper with the shredded Mexican cheese blend and bake an additional 3-5 minutes or until the cheese has melted.
- Serve with your favorite taco toppings like sour cream, chopped cilantro
NOTES
This is a great make ahead and freeze dish for later so make extra to prep and freeze for another meal! Follow all of the steps for preparing up to the point that the peppers are stuffed and place them in an airtight, freezer safe container. These are best used within 3 months if frozen. When you want to use them, just plan ahead and defrost in fridge overnight and then cook following the rest of the directions. You may need to add a little additional time for the first baking period before adding cheese since the filling will be cold from the fridge. Just be sure to probe the internal temperature of the stuffing to make sure it reached 165°F before topping with the shredded cheese.
