Mexican Chicken Stuffed Peppers

These protein-packed Mexican chicken stuffed peppers are a great paleo substitute for Taco Tuesday.
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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
  • 2 lb ground chicken 
or turkey
  • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges

SEASONING

  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron

Preparation

  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Nutrition Information

  • Serving Size: 2 stuffed pepper halves
  • Calories: 474
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 195 mg
  • Fat Content: 26 g
  • Fiber Content: 4 g
  • Protein Content: 425 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 157 mg
  • Sugar Content: 7 g
  • Trans Fat Content: 4 g