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
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
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.
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.
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.
For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.
Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock- full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil the peppers to give them tenderness, since they’ll be slowly simmered all day in a smoky tomato sauce.
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.
Initially used as a means of food preservation, today Spanish vinegar-infused adobo marinade is typically used to flavor meats before cooking. This recipe guarantees moist and flavorful chicken breast.
One of the best ways to jazz up boneless, skinless chicken breasts is to stuff them. Here, that stuffing is a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest. The mixture seasons the chicken from the inside out and melts beautifully as the chicken cooks, providing a touch of flavorful creaminess with every bite.