Fiery Mexican Stuffed Peppers Recipe
I always want my Mexican stuffed peppers to be spicy so I make these at home regularly, I know that I got so many similar recipes but I'm telling you that this one is among the tastiest!
Ingredients
1 medium white onion
3 cloves garlic
2 tablespoons olive oil
1 pound ground chicken (minced chicken) - breast
2 cobs corn - grilled
1 can black beans - organic
1 cup brown rice
2 cups chicken stock (chicken broth or chicken bouillon) - organic
¼ cup cilantro - chopped
1 medium jalapeño - finely chopped (optional)
¾ cup Pepper Jack Cheese - organic
1 teaspoon Sea salt - fine
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
4 medium green pepper (green capsicum)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put the quinoa in a saucepan together with the broth and bring to a boil; reduce and allow the quinoa to simmer on low until all of the liquid is absorbed, about 15 minutes.
- Wash and patdry the peppers and place them in a shallow dish with a bit of water, cover and put in the microwave for 3 minutes or until soft but not overly cooked.
- Dice the onion finely and cook it with olive oil in a large frying pan. Add the garlic, optional jalapeño, and chicken and cook until the chicken is browned, stirring occasionally.
- Remove from the mixture from heat and add in the remaining ingredients
- Stuff into the peppers and top with the remaining cheese. Place in a 9×13-inch casserole pan and bake for 20 minutes.
Nutrition
Calories: 650kcalCarbohydrates: 67gProtein: 39gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 120mgSodium: 966mgPotassium: 1416mgFiber: 11gSugar: 8gVitamin A: 4154IUVitamin C: 160mgCalcium: 225mgIron: 4mg
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