Baked Stuffed Peppers
What makes these baked stuffed peppers recipe so scrumptious? The combination of sautéed vegetables and ground chicken compliments the poblano chiles and bell peppers, adding a Mexican flare to this delicious comfort food.
When I was growing up, we had stuffed peppers a lot and while I liked them because of how comforting and familiar they were, I wasn’t as fond of the rice that went into them. I always thought the rice overpowered the dish. So I never made my mom’s recipe as an adult, although I would eat them if someone served them to me.
In the last five or so years, I’ve made my stuffed peppers without rice. Not only do I want to taste the meat in them, I want to taste the pepper itself. This recipe finally allows me do just that.
For these baked stuffed peppers, I use a few red bell peppers and mild poblano peppers. But by all means, use hotter peppers if you like. I couldn’t because hubby can’t take the heat.
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- Always wash peppers before using them. I scrub them with a vegetable brush under cold water and dry them well with a paper towel before using them.
- Use organic ground chicken whenever you can as it doesn’t have added hormones or antibiotics. I also try to buy free-range chicken that isn’t fed animal by-products.
- You will probably have some chicken mixture leftover after stuffing the peppers. It’s lovely by itself or delicious in an omelette.
How to make stuffed peppers
Wash peppers, take out a sauté pan and line a jellyroll pan with parchment paper.
Gather the ingredients – washed peppers, onion, mushrooms and ground chicken.
Slice the peppers in half and take out the stems and seeds; chop the onions and mushrooms.
Heat a sauté pan on medium and once it has heated up, add olive oil.
Add onions and sauté for 8 minutes. Add mushrooms, oregano, garlic powder, cumin, chipotle powder and salt and continue to sauté for 3 minutes. (A)
Preheat oven to 350.
Add ground chicken and sauté for 8 minutes, breaking up the meat with your metal spatula.
Add diced tomatoes (B) and stir until combined.
Place sliced peppers on a jellyroll pan and spoon chicken mixture into the cavity of each pepper.
Bake for 30 minutes.
Take peppers out of the oven, sprinkle as much cheese on them as you like and bake for another 15 minutes.
When done, the peppers should look wrinkly and soft.
I gather some black beans, cold bean salad and guacamole. All that is left is to plate some baked stuffed peppers.
And to eat them.
Let’s see the peppers from above.
I hope you enjoyed this baked stuffed peppers recipe.
And as always, may all your dishes be delish.
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Baked Stuffed Peppers
- 2 tablespoons olive oil extra virgin
- 1 large onion chopped
- 10 ounces mushrooms chopped
- 1 teaspoon oregano ground
- 1 teaspoon garlic paste or 1 clove chopped
- 1 teaspoon cumin ground
- .75 teaspoon salt
- .25 teaspoon chipotle powder
- 1 cup diced tomatoes
- 4 poblano peppers cut in half
- 2 red bell peppers
- .50 cup Mexican cheese shreaded
- 1 pound ground chicken organic
- Heat a sauté pan on medium. Once that heats up add olive oil and let that heat up
- Add onions and sauté for 8 minutes
- Add mushrooms, oregano, garlic, cumin, chipotle powder and salt and sauté for 4 minutes
- Preheat oven to 350 F
- Add chicken and sauté for 8 minutes making sure to chop up the chicken into smaller pieces
- Add diced tomatoes and stir until combined. Remove from heat
- Line the jellyroll pan with parchment paper and place each pepper on the pan
- Spoon chicken mixture in the cavity of each pepper, making sure to heap it
- Bake for 30 minutes
- Sprinkle as much cheese on the peppers and bake for another 15 minutes