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Mexican Shredded Chicken Stuffed Peppers

Mexican Shredded Chicken Stuffed Peppers

There’s something a little magical when this Mexican Shredded Chicken meets these sweet bell peppers. Add a little cheese and wait for the compliments!

This recipe makes a little extra shredded chicken to give you a leg up on another meal; use it in bowls, burritos, tacos, etc. It’s fantastic stretched with a can of black beans and/or corn or a little rice.

Scale

Ingredients

For the spice mix:

For the rest:

Instructions

Spice Mix:

Ina small bowl, mix together chili powder, paprika, garlic powder, cumin, cayenne to taste, salt and black pepper. Set aside.

Stovetop Instructions:

In a Dutch oven or large saucepan, add oil and heat until shimmering. Add the onion and kale cook, stirring now and then for several minutes until starting to soften. Add the spices and cook, stirring until fragrant, being careful not to burn, about a minute or so. Add in the can of Rotel with juices, the chipotle pepper if using, and chicken. Bring to a low simmer. Cover and cook, stirring now and then until chicken is shreddable, adding in a little water as needed (check about halfway through and again towards the end), about 10 to 12 minutes. Uncover and simmer until liquid is mostly gone. Remove from heat, shred, taste and adjust seasoning. Set aside.

Instant Pot Instructions:

Add oil to Instant Pot and set Instant Pot to Saute, High. Add the onion and kale cook, stirring now and then for several minutes until starting to soften. Add the spices and cook, stirring until fragrant, being careful not to burn, about a minute or so. Add in the can of Rotel with juices, the chipotle pepper if using, and chicken. Seal Instant Pot and Set to Pressure High for 10 minutes. Uncover, set to saute and cook until most of the liquid is gone. Remove liner and shred chicken, taste and adjust seasoning and set aside.

For Both Methods, Prepare and Stuff Peppers:

In the meantime, while chicken cooks, place peppers cut side up in a microwaveable baking dish. Add two tablespoons water and cover tightly with plastic wrap. Vent wrap in one or two places. Cook three to five minutes on high. Drain peppers and set aside. Empty dish, saving is plastic if possible, to use in a few minutes.

Using a clean hot pad or towel, pick up each pepper in turn and stuff, using a slotted spoon for the filling so an excess juices are left behind. Arrange back into the original dish. Sprinkle with cheese. If available, place a small plastic cup in center of dish on top of the peppers, nestled where the peppers meet. Cover with plastic wrap, carefully vent in one or two places, being careful not to cause the plastic wrap to sink and touch the cheese. Cook four to five minutes on high.

Serve sprinkled with cilantro with lime wedges on the side.

Notes

Notes:

Cooked chicken or turkey may be used. Follow directions as is, except simmer just until tender and shreddable, four to five minutes or in the Instant Pot, cook for about three minutes.

This is an extremely versatile recipe; Corn and/or drained and rinsed black beans and/or rice may be added. A quarter cup of roughly chopped cilantro may be subbed for the kale. The amount of filling may vary a bit with any changes.

Nutrition

Keywords: Chicken, Chicken Breast, Stuffed Peppers, Instant Pot, Rotel, Chipotle, Rotel, Bell Peppers, Leftover Turkey, Kale

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