Mexican Chicken Stuffed Peppers

Ingredients

• Servings: 6
• cooking spray
• 2 red bell peppers, stemmed and cored
• 2 yellow bell peppers, stemmed and cored
• 2 orange bell peppers, stemmed and cored
• 1 teaspoon texas barbeque rub, or as needed
• 1 tablespoon olive oil, or as needed
• 3 skinless, boneless chicken breast halves, cubed
• 1/2 onion, thinly sliced
• 1 mild green chile pepper, chopped
• 1/2 jalapeno pepper, chopped
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 pinch salt and ground black pepper to taste
• 1/2 (12 fluid ounce) can or bottle beer (such as sam adams boston lager®)
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 3 cups cooked instant rice
• 1/2 cup shredded mexican cheese blend, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 375 degrees f (190 degrees c). spray an 9x12-inch baking dish with cooking spray.
• rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
• fill bell peppers with chicken mixture. pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and add rice and mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.