This post is a bit late, but can be enjoyed any time of year! For Cinco de Mayo this year I was in the mood to try something different. I was inspired by the Food Network one day earlier that week to make stuffed peppers and thought a Mexican flare would be nice to them. On May 4, my friend at work was telling me about her plan for Cinco de Mayo – Mexican stuffed peppers! How funny. So we said we’ll need to share what we did after. Low and behold neither of us made them that actual night! But at the weekend I had my cousins Samantha over for a relaxing watching movies day and we made these beauties.
2 red bell peppers, cut in half
1 lb chicken chop meat
1/2 small yellow onion, diced
1 garlic clove, minced/garlic pressed
1/2 poblano pepper, diced
1/2 cup frozen corn
8 oz can black beans
1 cup shredded cheddar cheese
1 tbs mexican chili powder
1/2 tsp oregano
salt and pepper
1/4-1/2 cup chicken broth
1/2 tbs tomato paste
Cut the bell peppers in half from the stem and de-seed. Place in a baking dish.
In a large sauté pan, begin to brown the chop meet with the spices. Once almost cooked through, add the onion, garlic and poblano pepper and cook until they are soft and the meat is cooked through. Add the tomato paste, corn, beans and chicken broth and cook another 5-8 minutes. Add 1/2 cup of the cheese and mix through with the heat turned off.
Fill the bell peppers with the mixture and sprinkle the tops with the remaining cheese. Bake in the oven at 350 for about 30 minutes. Serve with your choice of sides – avocado, guacamole, salsa, rice. Enjoy!