Mexican chicken stuffed peppers
Spice up your dinner with these delicious Mexican Chicken Stuffed Peppers! Featuring a flavorful blend of cumin, paprika, and garlic powder, these peppers are stuffed with juicy chicken thighs, zesty jalapeno, and fresh coriander. Perfectly roasted red peppers make for a tantalizing Mexican-inspired dish that’s sure to be a hit. Serve with a squeeze of lime for an extra burst of flavor. Easy, savory, and nutritious!
- 01 Apr 2024
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 15 Ingredients
This Mexican Chicken Stuffed Peppers recipe is a delightful combination of flavorful spices and tender chicken, all packed into sweet red bell peppers for a satisfying meal. Perfect for a family dinner or meal prep, this dish not only brings vibrant colors to your table but also bursts with rich, spicy notes that will please your taste buds.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
In a small bowl, combine the ground cumin, paprika, garlic powder, dried oregano, red pepper, and cinnamon. Mix thoroughly.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and chopped jalapeno, cooking for another 2-3 minutes until fragrant.
Add the chopped chicken thighs to the skillet. Sprinkle the spice mix over the chicken, stirring well to coat the chicken evenly. Cook until the chicken is browned on all sides, about 6-8 minutes.
Pour in the canned tomatoes, including their juice. Stir to combine, and let the mixture simmer for about 10 minutes, until the chicken is cooked through and the sauce is slightly thickened.
While the chicken mixture is simmering, prepare the red peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the pepper halves in a baking dish, cut side up.
Spoon the chicken and tomato mixture evenly into each pepper half. Try to distribute the filling equally among all the peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Once done, remove the stuffed peppers from the oven and sprinkle with chopped coriander leaves. Serve with lime wedges on the side for squeezing over the top.
Tips:
- Ensure you preheat your oven to the recommended temperature before starting the preparation to save time.
- For an added layer of flavor, consider roasting the red bell peppers for a few minutes before stuffing them.
- Use freshly minced garlic for a more robust flavor compared to garlic powder.
- If you prefer a milder taste, remove the seeds from the jalapeno pepper before adding it to the mixture.
- To make the meal more filling, consider adding a small amount of cooked rice or quinoa to the chicken mixture before stuffing the peppers.
- Keep an eye on the stuffed peppers while baking to avoid overcooking them; they should be tender but not mushy.
- Let the cooked stuffed peppers rest for a few minutes after pulling them out of the oven to allow the flavors to meld together before serving.
With this Mexican Chicken Stuffed Peppers recipe, you get a wholesome, flavorful meal that's perfect for any night of the week. The combination of spices and tender chicken encased in the vibrant sweetness of red bell peppers creates a dish that is both healthy and delicious. Enjoy these stuffed peppers hot out of the oven, served with a wedge of lime for an extra burst of citrusy freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 590kcal | 24% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 7g | 18% |
| Sugar 10g | 10% |
| Fat | |
| Fat 45g | 54% |
| Saturated 11g | 38% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 380ug | 43% |
| Choline 120mg | 22% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 13mg | 81% |
| Vitamin B6 1.50mg | 88% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 1.41ug | 59% |
| Vitamin C 230mg | 252% |
| Vitamin E 4.38mg | 29% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 4.54mg | 41% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 3.75mg | 34% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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