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Chicken Fiesta Stuffed Peppers
Recipe

21 INGREDIENTS • 14 STEPS • 1HR 45MINS

Chicken Fiesta Stuffed Peppers

5.0
4 ratings
Smoky chipotle roasted chicken combined with cheese, quinoa, vegetables, and enchilada sauce, then stuffed & baked in a pepper. This is a great weeknight dinner with leftovers for lunch.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Smoky chipotle roasted chicken combined with cheese, quinoa, vegetables, and enchilada sauce, then stuffed & baked in a pepper. This is a great weeknight dinner with leftovers for lunch.
1HR 45MINS
Total Time
$2.76
Cost Per Serving
Ingredients
Servings
6
US / Metric
Chicken
Ground Cumin
1 Tbsp
Ground Cumin
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Olive Oil
3 Tbsp
Stuffed Peppers
Quinoa
1/2 cup
Water
1 cup
Water
Sea Salt
1/4 tsp
White Onion
1/2
White Onion, diced
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
Garlic
1 clove
Garlic, minced
Corn
1 can
(15 oz)
Corn, drained
Black Beans
1 can
(15 oz)
Black Beans, drained
Enchilada Sauce
1 can
(10 oz)
Enchilada Sauce
Shredded Cheddar Cheese
1 1/2 cups
Shredded Cheddar Cheese
or Mexican blend cheese
Olive Oil
as needed
Sour Cream
to taste
Sour Cream
optional
Avocado
to taste
Avocados
optional
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
234
Fat
17.2 g
Protein
9.0 g
Carbs
11.1 g
Add to plan
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Chicken Fiesta Stuffed Peppers
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Combine Smoked Paprika (2 Tbsp), Ground Cumin (1 Tbsp), McCormick® Garlic Powder (1 Tbsp), and Ground Black Pepper (1/2 tsp) together and rub all over the Bone-in, Skin-on Chicken Thighs (4). Be sure to get under the skin.
step 2 Combine Smoked Paprika (2 Tbsp), Ground Cumin (1 Tbsp), McCormick® Garlic Powder (1 Tbsp), and Ground Black Pepper (1/2 tsp) together and rub all over the Bone-in, Skin-on Chicken Thighs (4). Be sure to get under the skin.
step 3
Drizzle with the Olive Oil (3 Tbsp), rubbing the oil all over the chicken. Add more seasoning if desired.
step 4
Lay the chicken skin side up in a square baking dish or small roasting pan. Bake uncovered for 35 minutes or until the chicken is no longer pink. Keep the oven on and set to 350 degrees F (180 degrees C).
step 4 Lay the chicken skin side up in a square baking dish or small roasting pan. Bake uncovered for 35 minutes or until the chicken is no longer pink. Keep the oven on and set to 350 degrees F (180 degrees C).
step 5
Allow to cool for at least 20 minutes.
step 6
Once cool enough to handle, remove and discard the skin. Using two forks or your fingers, remove the meat from the bone. Once all meat is removed, roughly chop and set aside until needed. This makes about 2 cups of chicken and can be done the day before.
step 6 Once cool enough to handle, remove and discard the skin. Using two forks or your fingers, remove the meat from the bone. Once all meat is removed, roughly chop and set aside until needed. This makes about 2 cups of chicken and can be done the day before.
step 7
Add the Quinoa (1/2 cup), Water (1 cup), and Sea Salt (1/4 tsp) to a small sauce pan. Bring to a boil, then reduce to a simmer and cover for 10-12 minutes until the water is absorbed. Fluff with a fork and set aside until needed.
step 7 Add the Quinoa (1/2 cup), Water (1 cup), and Sea Salt (1/4 tsp) to a small sauce pan. Bring to a boil, then reduce to a simmer and cover for 10-12 minutes until the water is absorbed. Fluff with a fork and set aside until needed.
step 8
Prep the Bell Peppers (5). Cut the stem-end off the peppers, then use a spoon to scrape out any ribs or seeds. Rinse, dry, and rub the surface of the pepper with Olive Oil (as needed). Set peppers up-right in a baking dish.
step 8 Prep the Bell Peppers (5). Cut the stem-end off the peppers, then use a spoon to scrape out any ribs or seeds. Rinse, dry, and rub the surface of the pepper with Olive Oil (as needed). Set peppers up-right in a baking dish.
step 9
In a large saute pan, heat 3-counts of Olive Oil (as needed) over medium heat. Once hot, cook the White Onion (1/2) and Jalapeño Pepper (1) until soft and the onions are translucent, about 3 minutes.
step 10
Add the Garlic (1 clove) and cook for 45 seconds.
step 11
Add the quinoa, Corn (1 can), Black Beans (1 can), shredded chicken, and Enchilada Sauce (1 can). Combine and cook for 3 minutes or until warm.
step 12
Add Shredded Cheddar Cheese (1 1/2 cups) and mix until melted and combined. Stuff the mix inside each pepper just until the pepper is full. Snug the peppers next to each other, using the peppers as support to stand, in your baking dish. Sprinkle the tops with the remaining cheese.
step 12 Add Shredded Cheddar Cheese (1 1/2 cups) and mix until melted and combined. Stuff the mix inside each pepper just until the pepper is full. Snug the peppers next to each other, using the peppers as support to stand, in your baking dish. Sprinkle the tops with the remaining cheese.
step 13
Pour 2 cups of Water in the baking dish, cover loosely with foil, and bake 30-40 minutes until the peppers are tender.
step 13 Pour 2 cups of Water in the baking dish, cover loosely with foil, and bake 30-40 minutes until the peppers are tender.
step 14
Garnish with Avocados (to taste), Fresh Cilantro (to taste), or Sour Cream (to taste), if desired.
step 14 Garnish with Avocados (to taste), Fresh Cilantro (to taste), or Sour Cream (to taste), if desired.
Tags
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Gluten-Free
Brunch
Asian
Comfort Food
Lunch
Shellfish-Free
Kid-Friendly
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