Chipotle Chicken Stuffed Peppers
These chicken stuffed peppers are filled with 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.
Let’s talk about how we make these chipotle chicken stuffed peppers, shall we?
Chipotle Chicken Stuffed Peppers Ingredients
- Peppers. Bell Peppers are great here but we used Doux D’Espagne grown in our garden. Stuffed bell peppers are great.
- Oil. For cooking.
- Veggies. Onion, sweet peppers, garlic and tomatoes.
- Chicken. I use chicken breast, but chicken thighs are great, too.
- Seasonings. I’m using my Cajun seasoning recipe and salt and pepper.
- Chipotle Peppers in Adobo Sauce. Big flavor base!
- Cheese. I used about 1/2 cup gouda cheese, though any melty cheese will do. Use your favorite.
- Fresh Chopped Herbs. For topping
How to Make Chipotle Chicken Stuffed Peppers – the Recipe Method
Prepare the Peppers. Start off by slicing open the peppers lengthwise and scooping out the insides. Remove all the seeds and membranes. Look at these. Aren’t they huge? And quite inviting.
Cook the Stuffing Mixture. Set your chicken down and season with salt and pepper and Cajun seasonings. Heat the oil in a large 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.
Simmer the Chicken. Let it all simmer a while, at least 30 minutes, 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.
Stuff the Peppers. Stuff the pepper halves with your chipotle chicken mixture, then here comes your favorite part — Top with shredded cheese after you add the chicken! 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, Monterrey jack.
You name it, go for it. As long as it is melty.
Bake the Chicken Stuffed Peppers. When you’re ready, bake them up in a preheated oven until the red 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!
Recipe Notes and Tips
- Serving. I like to serve mine with some hot sauce on the side, and sometimes a bit of sour cream or beans on the side, like black beans. Try them with fresh lime juice as well.
- Seasonings. Use your favorite seasonings, like Creole seasoning, taco seasoning or other chili powders. So many ways to season this up!
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!
Try These Other Popular Stuffed Pepper Recipes
- Crock Pot Stuffed Peppers
- Cream Cheese Stuffed Poblano Peppers
- Crock Pot Stuffed Peppers – Mexican Style
- Cajun Chicken Stuffed Poblano Peppers
- Cajun Shrimp Stuffed Poblano Peppers
- See All of My Stuffed Peppers Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chipotle Chicken Stuffed Peppers Recipe
- 2 large peppers – Bell Peppers are great here 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.
NOTE: This recipe was updated on 2/15/21 to include new information. It was originally published on 9/23/16.