A recipe for large chili peppers sliced in half, stuffed with a slow cooked shredded chicken with chipotles in adobo sauce, then topped with cheese and baked to perfection. It's time for dinner!
Our Doux D'Espagne peppers have finally ripened and WOW, are they good. These chili peppers are freakin' HUGE and that makes them perfect for stuffing to serve as an entire meal for two with a single pepper. You know a pepper is going to be huge when it goes by another name - The Spanish Mammoth Pepper. Compared to bell peppers, they're quite a bit sweeter in flavor and larger on average, though you won't find them easily in supermarkets, or in America, for that matter. You're more likely to find them in Paris or other warmer climes outside of the U.S. They're best grown in your own garden, which I would urge you to do, but if you're unable to find them, go with red, orange, or yellow bell peppers for this recipe. Those will work just fine.
Isn't is gorgeous? What a dish! Stuffed peppers are such an attractive food on the plate, with that thin layer of melted cheese over the top of the savory and slightly tart shredded chipotle chicken with adobo and extra chili peppers cooked into the mix because #MikeLovesChiliPeppers. Crazy, I know. You can see how juicy the mixture is within. Making me crazy. I want another one of these already.
Start off by slicing open the peppers lengthwise and scooping out the insides. Look at these. Aren't they huge? And quite inviting.
Heat up a pot and cook down the onion, other peppers, garlic and seasoned chicken with a bit of oil. Don't forget the chipotles in adobo. I used a 7-ounce can for this recipe and the flavor was distinctively CHIPOTLE. LOVE IT! Feel free to reduce the amount if you'd prefer to tame the overall chipotle flavor. But join me if you will for powerful chipotle! So smoky, so good.
Let it all simmer a while, at least a half an hour, to allow the flavors to develop and for the chicken to break down. Once the chicken is tender, shred it with a couple of forks and mix it back into the chipotle mixture. You can continue to let it simmer and develop even more flavor at this point. You may need to add a bit of water or chicken broth to keep the moisture level up, but this stuff right here is DA BOMB. I almost ate it right out of the pot. Let the smell fill your house. Drive yourself a little crazy with desire as it's cooking. Not kidding.
Stuff each pepper with your chipotle chicken mixture, then here comes your favorite part --- Top with shredded cheese! I used gouda this time around because I wanted a very melty cheese, and we both LOVE the taste of gouda, but feel free to use any other melty cheese like cheddar (yellow or white), pepper jack, Monteray jack. You name it, go for it. As long as it is melty. When you're ready, bake them up until the peppers have softened to your liking and the cheese is nicely melted.
You can see why I am such a stuffed pepper fanatic. This particular stuffed pepper recipe is crazy good and if I owned a restaurant, you'd be dang RIGHT that I'd have this on the menu. Let me know how you like it!
Patty’s Perspective: This pepper is the perfect vessel for stuffing. WOW. Because it held the juices from the chicken adobe so nicely. It has a wonderful sweet flavor like a red bell, but so much better. I think you could take all of these ingredients and use them for tacos or nachos instead of stuffed peppers. So good!
Chipotle Chicken Stuffed Peppers – Recipe
- 2 large peppers – Bell Peppers are good, but we used Doux D'Espagne grown in our garden
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 small sweet peppers, chopped – I used Hungarian Wax
- 3 cloves garlic
- 2 medium chicken breasts
- 1 tablespoon Cajun seasonings – or use chili powder
- Salt and pepper to taste
- 2 large tomatoes, chopped
- 1 7-ounce can chipotle peppers in adobo
- 7 ounces water
- 4 ounces shredded gouda cheese
- Chopped parsley or cilantro for topping
- Heat a large pot to medium heat and add olive oil.
- Add onion and sweet peppers and cook about 5 minutes, stirring occasionally.
- Add garlic and stir. Cook another minute.
- Season chicken with seasonings and salt and pepper, then add to the pot. Sear each side a couple minutes.
- Add tomatoes, chipotle peppers and water. Stir.
- Cover and simmer for 30 minutes.
- Shred chicken with a fork and stir the mixture. Increase heat a bit and simmer another 20 minutes to reduce the mixture slightly. Stir.
- Heat oven to 425 degrees F.
- Slice the large peppers in half lengthwise and stuff each pepper with the chicken mixture.
- Top with cheese and set the stuffed peppers into a large baking dish. Add a bit of water to the dish and bake for 20 minutes.
- Remove from heat and top with parsley or cilantro.