We’re heating things up with our Mexican Chicken Stuffed Peppers that are a colorful
crowd-pleaser to satisfy everyone’s spicy craving!
Pam spray to coat pan
½ cup chopped onion
4 cloves garlic, minced
1 medium jalapeno seeded and chopped
2 pounds ground uncooked chicken
2 tablespoons Mexican Seasoning (recipe below)
1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
½ cup chopped fresh cilantro
4 medium red, yellow, and/or orange sweet peppers
MEXICAN SEASONING INGREDIENTS
1 tablespoon cumin
4 teaspoons paprika
1 tablespoon garlic
1 teaspoon dried oregano
½ to 1 teaspoon cayenne pepper (optional)
½ teaspoon ground cinnamon
In a large skillet heat Pam spray over medium heat. Add onion, garlic, and jalapeno; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.
Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.
For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.
Serves 4 approximately 181 calories per serving