Chipotle Chicken Stuffed Bell Pepper
Chipotle Chicken Stuffed Bell Pepper

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chipotle chicken stuffed bell pepper. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

For this smoky and zesty version of stuffed peppers, the filling has ground chicken and rice. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken. On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture.

Chipotle Chicken Stuffed Bell Pepper is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chipotle Chicken Stuffed Bell Pepper is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chipotle chicken stuffed bell pepper using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chipotle Chicken Stuffed Bell Pepper:
  1. Take 2 yellow bell peppers
  2. Make ready 1 C shredded chicken
  3. Take 1/2 C long grain rice
  4. Make ready 1 C chicken stock
  5. Prepare 1/2 C tomato salsa
  6. Prepare 1 clove garlic; minced
  7. Make ready 2 slices bacon; small dice
  8. Get 1 C shredded mexican blend cheese
  9. Prepare 1/2 onion; small dice
  10. Take 5 oz chipotle salsa
  11. Get 1/3 C black beans; rinsed and drained
  12. Take as needed kosher salt and black pepper

Simmer it on a medium heat and until it is fully warmed, mixing as it warms. Pull the bell peppers out of the oven and place a slice of mozzarella in the pepper. Then simply fill the pepper with the mixture from the wok. Be the first to review this recipe.

Instructions to make Chipotle Chicken Stuffed Bell Pepper:
  1. 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.
  2. Bring chicken stock to a simmer in a seperate sauce pot.
  3. Saute onion in bacon fat until nearly caramelized, about 5 minutes.
  4. Turn heat to high. Add rice and garlic. Stir. Saute 30 seconds. Add regular salsa. Add a pinch of salt and pepper. Stir.
  5. 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.
  6. 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.
  7. 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.
  8. In a mixing bowl, combine shredded chicken, bacon, cooked rice, beans, cheese, and chipotle salsa with a large pinch of salt.
  9. 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.
  10. 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.
  11. 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.
  12. 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,

Slice Bell Pepper in half and clean & discard the seeds. Apply room-temp butter on a casserole, place pepper in casserole and set aside. Minced chicken is Dalkin's protein of choice for these stuffed peppers, but you can use any ground meat you like. Serve them with a simple side salad, she recommends, and toppings such as. Each morning, we hand slice all of the bell peppers for our fajita veggies in our restaurants.

So that’s going to wrap it up with this special food chipotle chicken stuffed bell pepper recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!