Total Time
40mins
Prep 10 mins
Cook 30 mins

Good mexican variation of the normal stuffed green peppers. When red bell peppers are on sale..stock up and try this out! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly coat a 13x9 inch pan with nonstick spray.Set aside.
  3. Place bell pepper in a small dish, cut side up.
  4. Add about 1/4" of water to pan, cover, and microwave on high until peppers begin to soften, about 3 minutes. Don't overcook.
  5. Remove pan, turn peppers upside down and shake out excess water.
  6. Place peppers cut side up in the prepared pan.
  7. Stir the spice blend ingredients in a medium bowl.
  8. Stir the filling ingredients together in another bowl.
  9. Add the mixed spiced ingredients to the mixed filling ingredients and stir well.
  10. Mound the filling in the peppers, pressing down lightly and rounding the top.
  11. Bake, uncovered, until filling is hot and peppers are tender, about 30 minutes.
  12. Meanwhile, stir the sauce ingredients together. Drizzle over hot peppers when done.
  13. Note: Spice up your rice and chicken before adding it to the rest of the ingredients. Otherwise,it will be kind of bland. I prefer this dish with spanish or mexican rice. For the chicken, I cook it with taco seasonings from a pouch before assembling this dish.

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