How to Make Colorful Chicken Stuffed Peppers

by Snapguide Team

This guide is in partnership with PERDUE® Chicken.

Supplies

  • 2 PERDUE® Boneless, Skinless Chicken Breasts
  • 1 Teaspoon salt
  • 1 Teaspoon ground pepper
  • 4 lemon slices
  • bundle of fresh herbs
  • water
  • 4 large poblano peppers
  • 15 Ounces sweet corn, rinsed and drained
  • 15 Ounces black beans, rinsed and drained
  • ½ Cups diced red onion
  • 1 small sweet potato, finely diced
  • 1 ¼ Cups chunky tomato salsa (how hot can you go!?)
  • 1 Teaspoon chili powder
  • 1 Teaspoon cumin
  • 1 Teaspoon dried oregano
  • 1 Cup feta cheese
  • Instructions

    Step 1

    To get a jump-start on All Hallow’s Eve, we’ve partnered with Perdue to cook up the ultimate frightful meal, because it’s a spoooooky night worth celebrating.

    Step 2

    PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts make cooking so easy, so these stuffed peppers are a breeze to make. The color in these peppers scream FALL + are like mini coffins with a kick.

    Step 3

    Gather your ingredients.

    Step 4

    First, to poach the PERDUE® Chicken, place the chicken breasts into a pot, season with salt and pepper and top with sliced lemon.

    Step 5

    Add some extra flavor to the chicken with a bundle of fresh herbs (we used rosemary, oregano and marjoram) and crushed garlic.

    Step 6

    Fill the pot with water until it is 1–1 ½ inches above the chicken breast.

    Step 7

    Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer for about 15 minutes, until the chicken breasts are fully cooked. After cooking, shred the chicken breast.

    Step 8

    While the PERDUE® Chicken is cooking, you can prepare your other ingredients. Slice the peppers in half lengthwise

    Step 9

    Clean out the seeds.

    Step 10

    Place on a wax paper-lined baking sheet.

    Step 11

    Next, cut the veggies for the fillings. Finely dice the sweet potato.

    Step 12

    Then dice your red onion. Add them to a large mixing bowl.

    Step 13

    Add the salsa, corn, black beans, lime juice into the bowl.

    Step 14

    Then add your seasoning: cumin, chili powder, salt + pepper.

    Step 15

    Finally, add the shredded PERDUE® Chicken and mix together.

    Step 16

    Divide the mixture evenly in each poblano pepper half.

    Step 17

    Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender.

    Step 18

    Be sure to garnish the peppers appropriately with feta cheese and cilantro to add some extra zest. Aren’t they frightfully colorful?!