Chicken Tinga Stuffed Peppers
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $16.50
- Nutrition
- 510 cal · 42g protein
- high-protein
- make-ahead
🍳 1 pan · Picky-eater safe bet: cheese
Chicken Tinga Stuffed Peppers is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $17 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 4 count bell peppers
- 1 can fire-roasted diced tomatoes, no salt added (14.5 oz)
- 1 can chipotle peppers in adobo (7 oz)
- 1 count yellow onion
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 2 tbsp avocado oil
Steps
- Heat oven to 400°F. Halve the peppers, remove the seeds and bake cut-side up for 10 minutes.
- Sauté the sliced onion in oil for 5 minutes, then add the tomatoes and 1-2 minced chipotles and simmer 5 minutes. Blend smooth if you like.
- Stir in about 4 cups shredded rotisserie chicken and simmer 3 minutes.
- Fill the peppers with the chicken, top with cheese and bake 10 minutes until melted and the chicken heats through to 165°F.
- Serve with sour cream.
- Picky eaters can have plain shredded chicken and melted cheese in a baked pepper half, with no sauce.
- Make ahead: cook the chicken filling up to 3 days ahead and chill it. Fill the peppers and bake when ready.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 24 g
- Saturated fat
- 10 g
- Sodium
- 710 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop