Prepare to tantalize your taste buds with a recipe that transforms ordinary peppers into an extraordinary culinary masterpiece! These Romero Peppers with Chicken Stuffing are not just a meal, but a flavor-packed journey that will transport you straight to the vibrant kitchens of Mexico. Imagine tender peppers filled with perfectly seasoned ground chicken, fluffy rice, and a blanket of melted cheese that will make your dinner guests beg for seconds. Whether you're a home cook looking to impress or a food lover seeking a new weeknight favorite, this recipe promises to be your next go-to dish that combines simplicity, nutrition, and incredible taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 romero peppers
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup shredded cheese
- 1/2 cup chopped onion
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the romero peppers thoroughly and carefully cut them in half lengthwise, removing the seeds and membranes to create boat-like shapes for stuffing.
- In a large skillet over medium heat, sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is fully browned and no pink remains, approximately 6-7 minutes.
- Season the chicken mixture with cumin, salt, and pepper. Stir to distribute the spices evenly.
- Add the cooked rice to the chicken mixture and mix thoroughly, ensuring all ingredients are well combined.
- Fill each pepper half with the chicken and rice mixture, pressing gently to pack the stuffing.
- Sprinkle shredded cheese generously over the top of each stuffed pepper.
- Place the stuffed peppers in the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, removing the foil during the last 10 minutes to allow the cheese to melt and become slightly golden.
- Remove from the oven and let the peppers rest for 5 minutes before serving to allow the filling to set.
- Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
Tips
- Choose peppers that are firm and symmetrical to ensure even cooking and easy stuffing.
- For extra flavor, consider toasting your cumin briefly in the pan before adding the chicken to enhance its aromatic profile.
- Use a mix of white and brown rice for added texture and nutritional complexity.
- Don't overstuff the peppers - leave a little room for the filling to expand during baking.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- If you prefer a spicier version, add some diced jalapeños to your chicken mixture or use a hot pepper jack cheese.
- Leftover stuffed peppers can be refrigerated and make an excellent next-day lunch when reheated.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
