Mexican Chicken Stuffed Peppers

Mexican Chicken Stuffed Peppers Healthy Recipe

4 Servings 40 min Cook

Macros/Serving: 483 Calories
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1 Tbsp, whole Cumin
4 Tsp Paprika
1 Tbsp Garlic Powder
1 Tsp, ground Oregano
1/2 Tsp Cayenne Pepper
1/2 Tsp Cinnamon
1/4 Tsp Saffron
2 Tbsp Olive Oil
1/2 Cup, chopped Onions
4 Cloves, minced Garlic
1 Pepper Jalapeno Peppers
32 Oz Ground Chicken
1 Can Tomatoes
2 Cup Fresh Cilantro
4 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Fruit (2" dia) Limes


Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally.

Remove from heat; cool 2 minutes.

Transfer seeds to a spice grinder; grind to a powder.

Transfer cumin to a small bowl and stir in remaining seasoning ingredients

In a large skillet on medium, heat oil.

Add onion, garlic, and chile; cook, stirring, 2 minutes.

Add chicken; cook until no longer pink.

Sprinkle with 2 tbsp seasoning mixture; stir well.

Stir in tomatoes and bring to a boil.

Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated.

Stir in 1/4 cup cilantro

Meanwhile, cut bell 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 remaining 1/4 cup cilantro and serve with lime wedges.