-
1. Heat the oven to 200°C (400°F). Slice the bell peppers in half lengthwise through the stem, remove seeds and membranes, and arrange cut-side up in a baking dish. Slice the chicken breasts into thin strips, then chop into small bite-size pieces.
4 piece bell peppers (assorted colors),
2 piece boneless skinless chicken breasts
-
2. Mix the chili powder, ground cumin, smoked paprika, Mexican oregano, salt and black pepper in a small bowl. Toss half of this spice mix with the chicken and juice of 1 lime. Finely dice the yellow onion, mince the garlic, dice the tomatoes and finely mince the jalapeño.
2 piece boneless skinless chicken breasts,
1 piece yellow onion,
3 clove garlic,
2 piece tomatoes,
1 tsp chili powder,
0.8 tsp ground cumin,
0.5 tsp smoked paprika,
0.5 tsp Mexican oregano,
0.8 tsp salt,
0.2 tsp black pepper,
1 piece limes,
1 piece jalapeño
-
3. Heat the olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for 5–6 minutes until browned and cooked through (74°C/165°F), then remove to a plate.
2 piece boneless skinless chicken breasts,
2 tbsp olive oil
-
4. In the same skillet, cook the onion and jalapeño over medium heat for 4 minutes until softened and lightly charred. Add the garlic and remaining spice mix and stir for 30 seconds until fragrant.
1 piece yellow onion,
3 clove garlic,
1 tsp chili powder,
0.8 tsp ground cumin,
0.5 tsp smoked paprika,
0.5 tsp Mexican oregano,
0.8 tsp salt,
0.2 tsp black pepper,
1 piece jalapeño
-
5. Stir in the tomatoes and cook for 3 minutes until they break down and the pan is mostly dry. Return the chicken to the skillet, add the cooked rice and the juice of the remaining lime, and stir for 2 minutes to combine. Taste and adjust the salt.
2 piece boneless skinless chicken breasts,
2 cup cooked long-grain white rice,
2 piece tomatoes,
1.5 tsp salt,
1 piece limes
-
6. Pre-bake the empty pepper halves for 10 minutes until they just begin to soften. Spoon the filling generously into the peppers and top each with shredded Monterey Jack cheese.
4 piece bell peppers (assorted colors),
1.5 cup shredded Monterey Jack cheese
-
7. Bake for 15–18 minutes at 200°C (400°F) until the peppers are tender and the cheese is melted and bubbling. For browned cheese, broil for the final 2 minutes.
-
8. Rest the peppers for 5 minutes, then drizzle with Mexican crema and scatter chopped fresh cilantro on top. Serve hot with extra lime wedges if desired.
2 piece limes,
0.2 cup fresh cilantro,
4 tbsp Mexican crema (garnish)
