Mexican Stuffed Peppers

A couple of weeks ago I saw a fantastic post by ChinDeep for Cheesy Chicken Nacho Stuffed Peppers.  They sounded so wonderful, I had to make them! 

Unfortunately, I did not have a can of creamed corn or a package of taco seasoning.  No problem, I just decided to add a can of whole kernel corn and my recipe for homemade taco seasoning.  I also used brown rice instead of white rice.  I also decided to add a can of drained black beans. 

All the other ingredients I had, bell peppers, jalapenos and Roma tomatoes.  So, in a large pot full of water, I simmered 2 chicken breast for about 20 minutes.

While they were cooking, I drained a can of corn, rinsed and drained a can of black beans, peeled two carrots and cut some parsley from the herb garden.  I cut the tops off the peppers and cleaned out the seeds from inside.  When the chicken was cooked through, I removed them for the pot and brought the water to a boil.  I submerged the peppers into the boiling water, pushing them down with a wooden spoon until they had filled with the boiling water.  I boiled them for about 5 minutes, until soft, then carefully removed them to paper towels to drain.  I dumped the water out of the pot and dried it off and set it aside.

In my food processor, I pulsed a peeled onion, a peeled carrot, a rib of celery and a seeded jalapeno.  I added some parsley and pulsed another time.   In the pan, I sauteed the chopped vegetables in a little olive oil until tender. 

While the veggies where cooking, I chopped the cooked chicken breast in the same food processor bowl as the veggies.  No dirtying more dishes then necessary!

When the vegetables were soft, I stirred in a chopped seeded Roma tomato.  I then stirred in 1 cup cooked brown rice, the drained corn and black beans and the chopped chicken.  I stirred in all the spices I use to make homemade taco seasoning, 1 cup of salsa and 1 cup of shredded cheddar cheese.  I gave the mixture 2 big squirts of Sriracha sauce.

I gave the mixture a good stir and then used an ice cream scoop to stuff the peppers.  I baked the filled peppers in a 350 degree oven for about 30 minutes.  I removed the peppers from the oven and topped them with the rest of the cheese, a thin slice of tomato and a jalapeno ring. I popped them back in the oven and backed them until the cheese was melted.  Oh this is definitely a do over!

Mexican Stuffed Peppers
(print recipe)

2 boneless skinless chicken breasts

6-8 sweet bell peppers in various colors

1 cup cooked rice

1 bunch fresh parsley or cilantro

1 rib celery

1/2 large onion

1 carrot, peeled 

1 jalapeno pepper, seeded
1 Roma tomato, seeded and chopped

3 cups shredded cheddar cheese, divided

1 can corn, drained

1 can black beans, rinsed and drained
1 cup salsa 

Homemade Taco Seasonings:

1-1/2 teaspoons chili powder

1 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon dried oregano

1/4 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 teaspoon black pepper

 

Sriracha Sauce (to taste)

6 small slices of Roma tomato for garnish

6 slices jalapeno for garnish

In a large pot of water, simmer chicken until cooked through, about 20 minutes.  Wash the peppers, cut the tops off, remove the seeds and rinse insides.  Remove chicken for water and bring water to a boil.  Place peppers in water, push them under so they’re submerged and let them cook for about 5 minutes, until just starting to soften. Remove them to paper towels and invert them so they drain.

While the peppers are draining, saute your chopped celery, onion, carrot and jalapeno in a little olive oil just until the onion is getting soft and transparent.  Gently stir in chopped tomato.  Stir in the cooked rice  Add the cooked, chopped chicken, 1 cup of the cheddar cheese, corn, black beans, 1 cup of salsa, seasoning and a teaspoon or two of Sriracha hot sauce.

Gently blot the insides of the peppers dry, being careful not to tear them. Stuff the peppers with the rice mixture.

Place the stuffed peppers in a glass cake pan or casserole. Bake at 350 degrees F for about 30 minutes, or just until the stuffing in the peppers is hot all the way through. Top the peppers with the rest of the cheese, a thin slice of tomato and a jalapeno ring. Bake just until the cheese is melted.