Chipotle Chicken Stuffed Bell Pepper
Chipotle Chicken Stuffed Bell Pepper

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make 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 will be really delicious.

Chipotle Chicken Stuffed Bell Pepper is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chipotle Chicken Stuffed Bell Pepper is something which I have loved my entire life. They are fine and they look fantastic.

Stuffed peppers, typically with some sort of meat and rice filling, have been a comfort-food classic for at least as long as there have been cookbooks. But just because a dish is a classic doesn't mean we can't make it more exciting while still honoring tradition. For this smoky and zesty version of stuffed.

To get started with this recipe, we have to prepare a few components. 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. Make ready 2 yellow bell peppers
  2. Make ready 1 C shredded chicken
  3. Take 1/2 C long grain rice
  4. Get 1 C chicken stock
  5. Make ready 1/2 C tomato salsa
  6. Make ready 1 clove garlic; minced
  7. Take 2 slices bacon; small dice
  8. Take 1 C shredded mexican blend cheese
  9. Get 1/2 onion; small dice
  10. Prepare 5 oz chipotle salsa
  11. Take 1/3 C black beans; rinsed and drained
  12. Take as needed kosher salt and black pepper

Place peppers cut side down on a. Chicken Parm-Stuffed Bell Peppers. featured in Crowd-Pleasing Potluck Recipes. Arrange the bell peppers, cut-side up, on the greased baking sheet. Spoon half of the marinara sauce into the peppers.

Steps 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,

Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly. I served the stuffed Bellpepper with basmati rice as a side which brought it together as a very I made this with cooked rice, shredded chicken, black beans, taco seasoning, and mexican. Keto chicken Parmesan stuffed bell peppers. Creamy Chicken and Rice Stuffed Peppers.

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