Mexican Pulled Chicken Stuffed Peppers Recipes

MEXICAN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
• Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
• Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

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.

MEXICAN PULLED CHICKEN STUFFED PEPPERS

Steps:

• Put whole chicken breasts and all ingredients in crock pot and stir and set on low for 6-8 hours. When it's finished or after at least four hours in, shred chicken using two forks until it's all complete. Mix well. Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds. Run under cold water to wash and remove remaining seeds inside. Stuff peppers with chicken mixture, cover with some salsa (so they don't dry out) and bake at 350 for 20 minutes until pepper is soft. Top with shredded cheese and the salsa!

MEXICAN PULLED CHICKEN STUFFED PEPPERS

Steps:

• 1. Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
• 2. Shred chicken and stir.
• 3. Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
• 4. Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).
• 5. Bake at 350 degrees for 20 minutes.

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.