Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chipotle chicken stuffed bell pepper. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chipotle Chicken Stuffed Bell Pepper is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Chipotle Chicken Stuffed Bell Pepper is something which I have loved my entire life. They’re fine and they look fantastic.
Chipotle peppers add a smoky, spicy kick to this version. Stuffed peppers with lean chicken or turkey meat is a healthy (and delicious) way to go. Make the filling with ground lamb, golden raisins, oregano, mint, and lemon zest.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chipotle chicken stuffed bell pepper using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chipotle Chicken Stuffed Bell Pepper:
- Make ready 2 yellow bell peppers
- Make ready 1 C shredded chicken
- Make ready 1/2 C long grain rice
- Take 1 C chicken stock
- Prepare 1/2 C tomato salsa
- Take 1 clove garlic; minced
- Make ready 2 slices bacon; small dice
- Take 1 C shredded mexican blend cheese
- Get 1/2 onion; small dice
- Make ready 5 oz chipotle salsa
- Make ready 1/3 C black beans; rinsed and drained
- Get as needed kosher salt and black pepper
Remove dressing, cheese and tortilla strip packets from salad kit. Cut a small slice off the bottom of each pepper. Cut off the top of each pepper and discard the seeds and membranes. These Chipotle Chicken & Rice Stuffed Peppers are bursting with bold southwest flavors.
Steps to make Chipotle Chicken Stuffed Bell Pepper:
- Slowly render bacon fat in a medium sized sauce pot over medium-low heat. Remove bacon with a slotted spoon and pat dry between paper towels.
- Bring chicken stock to a simmer in a seperate sauce pot.
- Saute onion in bacon fat until nearly caramelized, about 5 minutes.
- Turn heat to high. Add rice and garlic. Stir. Saute 30 seconds. Add regular salsa. Add a pinch of salt and pepper. Stir.
- Add chicken stock. Bring to a simmer. Cover and simmer on low 15 minutes. Remove from heat. Let stand covered 5 minutes. Do not remove lid prior. A clear lid is the best tool for cooking rice.
- Remove the top of the bell pepper just far enough from the top of the pepper where the sliced top will remain intact. Discard stem.
- Slice the bottom of each bell pepper just enough to create a flat bottom so the pepper can stand upright, try not to remove too much of the bottom of the bell pepper as to avoid making a hole through the pepper.
- In a mixing bowl, combine shredded chicken, bacon, cooked rice, beans, cheese, and chipotle salsa with a large pinch of salt.
- Stuff bell pepper with chicken mixture. Stand up in saute pan or small roasting pan. Add crumbled aluminum foil balls to fill space in pan to prevent pepper from moving if necessary.
- Add water to cover the bottom of the pan. Cover and roast approximately 45 minutes at 350º or until peppers are wilted and mixture is slightly bubbling.
- Alternatively, for a less crispy bell pepper roast the peppers with a tiny bit of vegetable oil rubbed on the pepper at 400º for approximately 10-15 minutes, or until the peppers begin to soften.
- Variations: Corn, jalapeno, cilantro, goat cheese, cotija cheese, lime juice, spinach, tequila, adobo, white pepper, apple cider vinegar, avocado, poblano, habanero, ground jalapeño powder, coriander seed, cayenne, crushed pepper flakes, crushed pineapple, mango, peach-mango salsa, red/orange/yellow bell pepper, roasted bell pepper trio, sofrito, red onion, pearl onions, peas, mushroom, sesame seeds, tamarind, tomatillo salsa, grilled pineapple or corn, zucchini, yellow squash, scallions, chives, cumin, Mexican oregano, pinto beans, chickpeas, chihuahua cheese, queso fresco, serrano, ancho chile, orange zest, tomato, fire roasted tomatoes, diced green chiles, coconut, roasted garlic, arugula, swiss, grilled scallions, smoked cumin, smoked paprika, applewood seasoning, oregano, pepperjack, monterey jack, salsa verde, nopalitos, shredded beef or pork, raspberries, pomegranate, strawberries, rum, brandy, jicama, honey,
This light and healthy dinner pairs wonderfully with a salad for a complete dinner the whole family will enjoy. This Southwest Quinoa Salad would make for a fantastic side dish for a complete and hearty meal with lots of great vegetables. Slice the bell peppers in half and remove the veins and seeds. This will help soften them up a little before you add the filling. Cut bell peppers in half lengthwise; remove seeds and membrane.
So that is going to wrap this up with this exceptional food chipotle chicken stuffed bell pepper recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
