Mexican > Stuffed Pepper

Pollo Picado Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large pot
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the pot and set aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.

4. Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon as it cooks.

5. Add the cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.

6. Add the black beans and cooked rice to the skillet and stir to combine.

7. Stuff the bell peppers with the chicken and rice mixture and place them in a baking dish.

8. Top each pepper with shredded cheddar cheese.

9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

10. Remove from the oven and sprinkle with chopped cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 420
Fat: 18g
Carbohydrates: 33g
Protein: 32g
Fiber: 8g
Sugar: 6g

Substitutions for ingredients:
- Ground turkey or beef can be substituted for ground chicken.
- Any type of cooked grain, such as quinoa or barley, can be substituted for rice.
- Monterey Jack cheese can be substituted for cheddar cheese.
- Red or yellow bell peppers can be substituted for green bell peppers.

Variations:
- Add diced tomatoes or corn to the chicken and rice mixture.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use the chicken and rice mixture as a filling for tacos or burritos.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.

Storage instructions:
Leftover stuffed peppers can be stored 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 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 avocado slices.

Garnishes:
Chopped cilantro, diced tomatoes, sliced jalapeños

Pairings:
Mexican-style rice, black bean salad, corn on the cob

Suggested side dishes:
Mexican-style rice, black bean salad, corn on the cob

Troubleshooting advice:
If the peppers are not standing upright in the baking dish, slice a small piece off the bottom of each pepper.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.

Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.

Flavor profiles:
Savory, spicy, cheesy, and slightly sweet from the bell peppers.

Serving suggestions:
Serve the stuffed peppers with a side of Mexican-style rice and black bean salad for a complete meal.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Herby, Aromatic