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Mexican Chicken Stuffed Peppers

Loren Cordain, PhD
  • 0 minutes
  • Serves 4

INGREDIENTS

2 lb

Ground chicken

4

Bell peppers, red yellow and/or orange

1/2 cup

Cilantro, fresh

4 cloves

Garlic

1 tbsp

Garlic, granulated

1

Jalapeno or serrano

1

Lime, wedges

1 tsp

Oregano, dried

1

Tomatoes, fire-roasted with juices

1/2 cup

Yellow onion

1/2 tsp

Cayenne pepper, ground

1

Chile pepper

1/2 tsp

Cinnamon, ground

4 tsp

Paprika

1/4 tsp

Saffron, ground

2 tbsp

Olive oil, extra-virgin

1 tbsp

Cumin seeds

and chopped

1 14.5 ounce can

Unsalted