Wednesday, July 18, 2012

Fiesta Chicken Stuffed Bell Peppers

For Robert's birthday, I asked him if he wanted to go out to eat or did he want me to make him something special for his birthday supper.  He said to make him something special.  I asked him what did he have in mind, and he said, "Make me something exotic, spicy, and flavorful!"  I found two recipes that I wanted to try.  I can't remember the name of my first choice, but Walmart did not have one of the ingredients (Does that surprise you?  It shouldn't!), and I didn't feel like going to Kroger with a cranky toddler, so I made my second choice:  Fiesta Chicken Stuffed Bell Peppers

I liked how I could put them in a deviled egg tray.

  • 3 cups shredded cooked chicken breasts
  • 1/2 cup sour cream
  • 1 cup (1 package) cream cheese
  • 1 cup black beans (drained)
  • 1 cup corn (drained)
  • 1/2 cup diced purple onion
  • juice of one lime
  • handful of cilantro, chopped (I used some cilantro in a tube.)
  • 2 garlic cloves (minced)
  • dash sea salt, pepper, and cumin


1.  Cook the chicken.  I boil my chicken and use my mixer with the paddle attachment to shred it.  I think I cooked three chicken breasts which was more than enough for this recipe.
2.  Squeeze lime juice over the chicken and sprinkle with sea salt, pepper, and cumin.
3.  Mix the chicken, sour cream, and cream cheese.
4.  Add the corn, beans, cilantro, garlic, and onion.  Stir until well combined.
5.  Cut the bell peppers in half and remove the inner membranes and seeds.
6.  Spoon the chicken mixture into the bell peppers.

I wasn't overly crazy about this dish; however, Robert really liked it.  Good thing since it was for his birthday!


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1 comment:

  1. Sounds and looks delicious! :) I don't have a paddle attachment for my mixer, but I wish I did! I hate chopping/shredding cooked chicken.