The small filled red peppers were really showy and would make a great fall football game day snack.
My daughter made these stuffed peppers awhile ago and she went on and on about how wonderful they were so I thought I would give it a try. Her recipe was crock pot based which only works if you are the plan ahead kind of person! So, I made up my own recipe with the intent of not making too much work for myself.
6 large peppers or 12-16 small peppers
1 rotisserie chicken, shredded
1 can of black refried beans
1 box of Old El Paso Cheesy Mexican Rice
1 small can of diced Jalapenos
1/4 cup of Frontera Classic Fajita Skillet Sauce
Shredded Cheddar Cheese or Mexican blend cheese
Sour cream (optional)
Fresh diced tomatoes (optional)
- Set oven to 350 F.
- Shred rotisserie chicken
- Wash peppers and slice them lengthwise. Deseed and clean out the inside of the pepper. Place empty peppers in oven and start cooking the peppers while you are preparing the remainder of the recipe. Note: We like our peppers soft BUT if you like them on the crunchy side you will want to wait until you have the peppers filled before starting to bake.
- Prepare the cheesy Mexican rice according to package directions. When the rice is finished cooking add diced Jalapenos and the Fajita Sauce to taste (both of these ingredients should be added in amount based on your spiciness scale.
- Add shredded chicken to the finished mixture and remove from burner.
- While the cheesy rice is cooking, spray the bottom of a 9x13 pan with cooking spray, place peppers in the pan, and spread a semi-thin layer of refried beans inside of your pepper bowls.
- Add the rice and chicken mixture to the pepper bowls.
- Cover chicken mixture with desired amount of shredded cheese.
- Cover dish with lid or tin foil.
- Bake until the peppers are at your desired doneness. (Since we like soft baked peppers, this dish cooked for approximately 1 hour. For peppers with some crunch bake for 20-30 minutes.
Thanks for stopping by!
Authored by +Terri Henkels
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