Pepper Ingredients:

  • 3 large bell peppers
  • 2 tablespoons olive oil

Stuffing Ingredients:

  • 1 medium yellow onion, chopped
  • 2 small, sweet peppers, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons cilantro, chopped
  • 2 medium chicken breasts, shredded
  • 1 tablespoon chili powder
  • 1 tablespoon adobo powder
  • Salt and pepper to taste
  • 2 large tomatoes, chopped
  • 1 7- ounce can chipotle peppers
  • 7 ounces water
  • 4 ounces Mexican cheese blend, shredded
  • Cilantro for garnish, chopped

Directions:

  • Preheat the oven to 425 degrees and gather all your ingredients.

Prepare Stuffed Peppers:

  • Place a medium saucepan over medium heat and add 2 tablespoons of olive oil.
  • Add in the chopped onion, sweet peppers and garlic, cook for about 5 minutes. Make sure to stir every so often so they do not stick to the bottom of the pan.
  • Use the adobo, chili powder, ½ tablespoon of salt and pepper (to taste) to season both sides of the chicken breasts.
  • Add the chicken to the pot and sear on both sides.
  • Add in the chopped tomatoes, chipotle peppers and then thin out with the water.
  • Cover this with a lid and let is simmer for about 30 minutes.
  • Remove the chicken from the pot and shred with a fork.
  • Increase the heat to high and return the chicken to the pot.
  • Cover the pot and let the mixture reduce for about 15 minutes.
  • Cut the peppers in half lengthwise and clean out the centers; remove all seeds and pith.
  • Once the stuffing mixture has reduced, stuff the inside of the peppers with the chicken mixture.
  • Place the peppers into a large baking dish and top with the Mexican cheese blend.
  • Add about 1 inch of water to the baking dish to ensure the peppers are moist while cooking.
  • Cover with foil and bake for about 20 minutes.
  • Uncover and broil for about 1 minute or until the cheese starts to brown.

Get Ready to Plate:

  • Top each pepper with a little bit of cilantro.
  • Serve with your favorite rice!
Dobbes Family Winery Chicken Chipotle Stuffed Peppers Recipe

Wine Pairing

McMinnville Cuvee Pinot Noir