4 Servings 40 min Cook
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.
