Chicken Tinga Stuffed Bell Peppers

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and carefully halve 4 large bell peppers lengthwise, removing the seeds and membranes.

2. 2

   In a large pot, boil 1.5 pounds of boneless, skinless chicken breast in 3 cups of water with 0.5 teaspoon of salt until cooked through, then shred the chicken using two forks and set aside.

3. 3

   In a separate large skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 large chopped white onion for 5 minutes until softened, then add 4 minced cloves of garlic and cook for another 1 minute until fragrant.

4. 4

   Add 3 roughly chopped medium tomatoes, 2-3 chopped chipotle peppers in adobo sauce, 1 cup of chicken broth, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of black pepper to the skillet, bring to a simmer, and cook for 10 minutes, then blend the sauce until smooth using an immersion blender or a regular blender.

5. 5

   Return the sauce to the skillet, add the shredded chicken, mix well to combine, and simmer for 5 minutes to allow flavors to meld, ensuring the chicken is thoroughly coated.

6. 6

   Arrange the halved bell peppers in a baking dish and evenly fill each pepper half with the chicken tinga mixture, then sprinkle 1 cup of crumbled queso fresco over the top of the stuffed peppers.

7. 7

   Bake the stuffed bell peppers for 25-30 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

8. 8

   Garnish the baked chicken tinga stuffed bell peppers with 0.25 cup of fresh chopped cilantro before serving.