Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 lb. ground chicken
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup creamy peanut butter
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 1 tbsp. chili powder
- 1 tsp. cumin
- Salt and pepper, to taste
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium heat, cook the ground chicken, onion, and garlic until the chicken is no longer pink.
3. In a separate bowl, whisk together the peanut butter, chicken broth, tomato paste, chili powder, cumin, salt, and pepper.
4. Pour the peanut butter mixture over the chicken and stir to combine.
5. Arrange the bell pepper halves in a baking dish and spoon the chicken mixture into each pepper half.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and sprinkle the shredded cheese over the peppers.
8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 16g
- Protein: 28g
Substitutions for ingredients:
- Ground turkey or beef can be used instead of ground chicken.
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Cheddar cheese can be used instead of Monterey Jack cheese.
Variations:
- Add cooked rice or quinoa to the chicken mixture for added texture and flavor.
- Top the peppers with diced avocado or salsa before serving.
Tips and tricks:
- To make the peppers easier to stuff, slice a small piece off the bottom of each pepper half to create a flat surface.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- If the chicken mixture is too thick, add a little more chicken broth to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a baking dish and cover with foil.
- Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
- Fresh cilantro, chopped peanuts, or diced tomatoes can be used as garnishes.
Pairings:
- Serve with a side of black beans or corn for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes, steamed broccoli, or a side salad would all pair well with these stuffed peppers.
Troubleshooting advice:
- If the chicken mixture is too dry, add a little more chicken broth to moisten it.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pollo Encacahuatado is a traditional Mexican dish that features chicken cooked in a sauce made with peanuts and chili peppers.
Flavor profiles:
- This dish is savory and slightly spicy, with a rich and creamy peanut flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Mexican