Chipotle Chicken Stuffed Peppers Recipe
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!
Servings: 4
Calories: 387kcal
Ingredients
- 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
Instructions
- 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.
- Serve!
Notes
Serves 4
Heat Factor: Medium. You'll get some heat and zing from the chipotle in adobo. Add extra heat with spicy chili flakes and a hot chili powder.
Nutrition
Calories: 387kcal | Carbohydrates: 17g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 1256mg | Potassium: 849mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6240IU | Vitamin C: 168.8mg | Calcium: 253mg | Iron: 3.1mg