Mexican Chicken-Stuffed Peppers
Looking for an easy and flavourful recipe? These stuffed peppers are delicious and simple to throw together. Our Mexican Stuffed Peppers recipe is the perfect dish for a cool evening.
Ingredients
Directions
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Heat oven to 375 degrees F (190 degrees C).
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Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
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Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
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Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
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Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.
Special Extra:
Garnish with chopped fresh cilantro before serving.
Special Extra:
For a touch of heat, add a chopped fresh jalapeno pepper to cooked chicken mixture along with the chopped green pepper tops, tomatoes and beans.
Special Extra:
This recipe is a great way to use up leftover vegetables, such as sweet peppers, celery and/or corn, while adding colour, crunch and flavour.
CRACKER BARREL is a trademark of Kraft Foods used with permission.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
