A great twist on the typical stuffed peppers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.

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  • 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.

Cook's Note:

Any variety of cheese can be substituted for the Mexican cheese blend.

Nutrition Facts

386 calories; 9.4 g total fat; 40 mg cholesterol; 1044 mg sodium. 54.3 g carbohydrates; 21.5 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2014
Great recipe. Not sure you'll need three cups of rice but you can always save rice for later. I used the left over sauce from the chicken mixture to add to the rice for flavour. Read More

Most helpful critical review

Rating: 3 stars
11/21/2014
There was a lot going on in this recipe but oddly enough the flavors worked okay. What didn't work for me was the 2 hours and 10 minutes of time invested just to end up with a so so dish. Also my chicken was nice and tender after it simmered in the beer but after the total cook time of 1 hour 50 minutes it was completely dried out. I think this recipe has potential but as written I cannot give it more than 3 stars. Sorry. Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2014
Great recipe. Not sure you'll need three cups of rice but you can always save rice for later. I used the left over sauce from the chicken mixture to add to the rice for flavour. Read More
Rating: 3 stars
11/20/2014
There was a lot going on in this recipe but oddly enough the flavors worked okay. What didn't work for me was the 2 hours and 10 minutes of time invested just to end up with a so so dish. Also my chicken was nice and tender after it simmered in the beer but after the total cook time of 1 hour 50 minutes it was completely dried out. I think this recipe has potential but as written I cannot give it more than 3 stars. Sorry. Read More
(3)
Rating: 2 stars
12/04/2018
So after making this I realized that some of the directions seemed off the chicken it s self was delicious but personally I d reduce the amount of tomatoe stew used and add the rice in before adding the tomato sauce or stew and mix it around. Then let cook for the 45 mins my rice as following the recipe did not cook all the way and this is the only way I could come up with to resolve that issue. Read More
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Rating: 5 stars
11/09/2014
Great recipe. Not sure you'll need three cups of rice but you can always save rice for later. I used the left over sauce from the chicken mixture to add to the rice for flavour. Read More