Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. boneless, skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz.) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. oregano
- Salt and pepper, to taste
- 1 cup cooked rice
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat 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. Drain and set aside.
3. In a large skillet, cook the chicken over medium heat until no longer pink. Remove from skillet and shred with a fork.
4. In the same skillet, sauté the onion and garlic until softened. Add the diced tomatoes, chipotle peppers, smoked paprika, cumin, oregano, salt, and pepper. Cook for 5 minutes.
5. Add the shredded chicken and cooked rice to the skillet and stir to combine.
6. Stuff the bell peppers with the chicken and rice mixture and place them in a baking dish.
7. Sprinkle shredded cheese on top of the stuffed peppers.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 27g
Protein: 35g
Sodium: 600mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of chicken.
- Brown rice or quinoa can be used instead of white rice.
- Monterey Jack or cheddar cheese can be used instead of Mexican cheese blend.
Variations:
- Add black beans or corn to the chicken and rice mixture.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top with avocado slices or sour cream for added creaminess.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Cook the rice ahead of time to save time.
- Use leftover chicken or rotisserie chicken for an even quicker meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of lettuce or with a side salad for added freshness.
Garnishes:
Fresh cilantro, avocado slices, or sour cream.
Pairings:
Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the peppers are not cooked enough, they will be tough to eat. Make sure to cook them for at least 5 minutes in boiling water before stuffing them.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tinga is a traditional Mexican dish made with shredded meat in a tomato and chipotle sauce. It is often served with tacos or tostadas.
Flavor profiles:
Smokey, spicy, and savory.
Serving suggestions:
Serve with a side of Mexican rice or refried beans.
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Region: Mexican