Chipotle Chicken Stuffed Bell Pepper
Chipotle Chicken Stuffed Bell Pepper

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chipotle chicken stuffed bell pepper. One of my favorites. This time, I will 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 appreciated by millions daily. It is simple, it is fast, it tastes yummy. Chipotle Chicken Stuffed Bell Pepper is something which I have loved my entire life. They’re fine and they look fantastic.

Compared to bell peppers, they're quite a bit sweeter in flavor and larger on average, though you Stuff each pepper with your chipotle chicken mixture, then here comes your favorite part — Top with shredded cheese! You are going to love these Stuffed Peppers. Just like the title reads, they're South Western style veggies with Chipotle Chicken and Cheese, layered over Spanish Rice and baked with my Enchilada Sauce recipe.

To begin with this recipe, we must prepare a few ingredients. You can cook chipotle chicken stuffed bell pepper using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chipotle Chicken Stuffed Bell Pepper:
  1. Get 2 yellow bell peppers
  2. Prepare 1 C shredded chicken
  3. Prepare 1/2 C long grain rice
  4. Get 1 C chicken stock
  5. Prepare 1/2 C tomato salsa
  6. Get 1 clove garlic; minced
  7. Make ready 2 slices bacon; small dice
  8. Get 1 C shredded mexican blend cheese
  9. Take 1/2 onion; small dice
  10. Make ready 5 oz chipotle salsa
  11. Get 1/3 C black beans; rinsed and drained
  12. Make ready as needed kosher salt and black pepper

Mexican stuffed bell peppers made in a pressure cooker come out perfectly tender every time. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly. Remove one chipotle chili pepper from the can and finely chop it.

Instructions 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,

I added some shredded chicken and a little bit of cooked white rice. Chipotle was born of the radical belief that there is a connection between how food is raised and prepared, and how it tastes. Better for You, Better for People, Better for Our Planet. Luckily, the chicken and bell peppers will take the same amount of time to cook! Chicken stuffed peppers cream cheese anyone?

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