Mexican Stuffed Bell Peppers
As I’m typing this post, Sydney’s weather is out of control really. Since yesterday, a massive storm has taken over the city and its surrounding region: it’s been raining heavily for two days non-stop. But what’s really impressive is the wind. The gusts are so strong I swear I could fly if I tried. Well, ok maybe not, but I’m home right now and I sure feel like my apartment is like a boat battling against violent waves. I wish I could hide away in there all day! Unfortunately, I do have to get out of my hole eventually and I will most likely break yet another umbrella. If you’ve been thinking about starting an umbrella business (hey, why not?!), now would be the perfect time to launch!
Anyway, I was super happy to turn the oven on this morning and make these Mexican stuffed bell peppers. A little additional heat was most welcome and…look at these pictures! Red, blue, green…so warm! If I closed my eyes, I could almost pretend I’m in Mexico right now. Except, I can hear the crazy wind blowing and I don’t think this recipe is traditional at all, but…you know what I mean! Beans + salsa + chili + coriander = Mexican, right? Plus it’s easy to make and of course, super tasty. <= I don’t mean that is a pretentious way, it’s just that I only post recipes that I really really like, alrighty? Now, go make some yummy stuffed peppers for yourself, and maybe your family if you want to share.
If you’re in New South Wales, stay safe!
Mexican Stuffed Bell Peppers
- 1 tsp coconut oil use refined coconut oil to avoid the coconut taste or olive oil
- 2 garlic cloves minced
- 1 lb / 500 g ground chicken you can also use ground beef and ground turkey
- salt to taste
- 15 oz / 425 g can black beans drained and rinsed
- 1 tsp chili powder see notes
- 1 tsp coriander powder
- 1 tsp sweet paprika
- 16 oz - 450 g - 3 3/4 cups medium chunky salsa use one without added sugar - see notes
- 1/2 cup chicken stock
- 4 medium bell peppers - or 3 large I used a mix of green and red
Preheat oven to 200C / 400F.
Heat oil in a large skillet over medium heat. Add garlic and chicken. Season with salt to taste. Cook until chicken is not longer pink, breaking it into small pieces.
Add spices, then black beans and salsa. Stir to combine, reduce heat and simmer for about 10 minutes.
While stuffing is simmering, prepare bell peppers. Pour chicken stock in the bottom of a large baking dish. Cut bell peppers in half lenghtwise and remove the seeds. Place in baking dish and spoon stuffing into each bell pepper half. Cover tightly with aluminium foil and bake for 35 minutes or until bell peppers are soft.
Remove from the oven and serve with a salad on the side. Optional toppings: mashed avocado, shredded cheese, chopped cilantro or sour cream.
** If you don't like spicy food or want to make these for your children, consider using a mild salsa. Use less chili powder (about 1/2 tsp) or skip it altogether.