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RECIPE
21 INGREDIENTS14 STEPS1hr 45min

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.
Chicken Fiesta Stuffed Peppers Recipe | SideChef
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.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Estimated Total: Estimated Total:
Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 45min
Total Time
1hr 35min
Active Time
$2.76
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Chicken

1 Tbsp
Ground Cumin
1 Tbsp
Garlic Powder
3 Tbsp

Stuffed Peppers

1/2 cup
1 cup
Water
1/4 tsp
1/2
White Onion , diced
1
Jalapeño Pepper , deseeded, finely chopped
1 clove
Garlic , minced
1 can
(15 oz)
Corn , drained
1 can
(15 oz)
Black Beans , drained
1 can
(10 oz)
Enchilada Sauce
1 1/2 cups
or Mexican blend cheese
to taste
to taste
(optional)
to taste
(optional)
to taste
(optional)
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Nutrition Per Serving

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CALORIES
726
FAT
25.6 g
PROTEIN
43.8 g
CARBS
84.2 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Combine Smoked Paprika (2 Tbsp) , Ground Cumin (1 Tbsp) , Garlic Powder (1 Tbsp) , and Ground Black Pepper (1/2 tsp) together and rub all over the Tyson® 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 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 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 (to taste) . Set peppers up-right in a baking dish.
Step 9
In a large saute pan, heat 3-counts of Olive Oil (to taste) 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 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.
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Nutrition Per Serving
Calories
726
% Daily Value*
Fat
25.6 g
33%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
126.6 mg
42%
Carbohydrates
84.2 g
31%
Fiber
13.3 g
48%
Sugars
5.2 g
--
Protein
43.8 g
88%
Sodium
759.9 mg
33%
Vitamin D
--
--
Calcium
288.5 mg
22%
Iron
6.0 mg
33%
Potassium
742.5 mg
16%
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