Cheesy Chicken Taco Stuffed Peppers
You guys… Cheese. I can’t live without it. What’s better than cheese? I can’t think of too many things…
Sargento® is one of my go to cheese brands, especially their cut from blocks of 100% real, natural cheese which comes in a crazy amount of flavors (30! you guys! 30!)
Have you heard about Sargento’s Chopped at Home Challenge? You’ve seen the TV show on the Food Network, Chopped, right? If not, let me tell you a little bit about it.
4 chef contestants are given a basket that contains “mystery” ingredients. They only have a few precious seconds to plan a full course meal and less than an hour to cook it.
As a home cook, I can see how stressful that is! A lot of planning goes into my meals each week! While I had a little bit more time to prepare this dish, using the mystery ingredients from Round 2, I was panicked! I finally came up with these Cheesy Chicken Taco Stuffed Peppers using Sargento’s Fine Cut 4 Cheese Mexican, Chicken Tenders, Salsa and Couscous.
Sargento is giving home cooks the opportunity to get in on the fun with their Chopped at Home Challenge. In three rounds you use the given ingredients to create an original dish. You upload a picture of your final creation with Sargento Cheese to the entry form. Just for getting into the kitchen and cooking up something amazing you can have the chance to win 10,000!
So what are you waiting for? Get cooking and snap some creative shots and fill out that entry form! What do you have to lose?
These cheesy stuffed peppers are filled with chicken breast marinated in salsa, black beans, jalapeños, olives and taco seasoning! Feel free to use the packet taco seasoning or 2 1/2 Tablespoons of the mixture below. Also mixing up black and kidney beans is totally okay!
This recipe makes a lot of filling, so be prepared for leftovers. If you do have any leftovers of the filling, it tastes really great in scrambled eggs for breakfast the following day.
Prep Time: 30 min
Cook Time: 60 min
Total Time: 1 hour 30 min
2 chicken breasts, cut into tenders.
1/2 cup mild salsa + 3 Tbsp, divided
6 peppers - red, yellow and orange
1 medium onion
3 garlic cloves, minced
2 Tbsp olive oil
1/2 cup olives, sliced
1/2 cup jalapeno, sliced (~ 1 whole jalapeno or use jarred slices)
1 cup black beans
2 cups + 1/2 cup chicken broth, divided
2 cups water
1 cup couscous
1/2 tsp salt
2 cups Sargento Shredded 4 Cheese Mexican, divided
1 packed taco seasoning
To make filling:
Preheat oven to 400 degrees F. Marinate 2 chicken breasts in 1/2 cup of mild salsa for at least 1 hour. Bake in preheated oven for 15 minutes or until chicken is cooked thoroughly. Once cook, cut into tender strips and set aside until filling is completed.
Wash and slice the peppers in half, lengthwise so that the stem is included in each half. Hull out the center seeds and set aside.
Chop 1 medium onion, mince 3 garlic cloves and slice 1/2 cup of olives. If using a whole jalapeno, slice. If using a can of already sliced jalapenos measure 1/2 cup. Set aside the onion, garlic, olives and jalapeno slices.
Heat 2 Tbsps of olive oil on medium heat in a heavy bottomed pot with a lid. Add the chopped onion and minced garlic and cook for 3-5 minutes or until onion is translucent. Stir frequently so the garlic does not burn.
Add the olives, jalapeno, black beans and cook for another 3-5 minutes, stirring frequently.
Add 1/2 cup chicken broth, 2 cups of water and couscous to the mixture. Add the salt, taco seasoning (packet or mixture of spices) and stir to fully combine.
Put the lid on the pot, turn heat on high and bring to a boil. Once mixture is boiling, reduce heat to low and simmer for 15-20 minutes, or until mixture has thickened and no liquid is left.
Add 1 cup of Sargento Shredded 4 Cheese Mexican, the pre-cooked chicken and 3 Tbsps of mild salsa to the mixture and stir until cheese is melted and chicken is warm. Remove from heat.
To make stuffed peppers:
Reduce oven heat to 350 degrees F.
Put 2 cups of chicken broth in the bottom of a baking dish.
Scoop filling into each half of a pepper, totaling to 12 pepper halves.
Line the peppers in the baking dish. Cover with foil and bake at 350 degrees F for 45 minutes.
Pull peppers out of the oven after 45 minutes and add the remaining 1 cup of Sargento Shredded 4 Cheese Mexican to the tops of the peppers. Bake uncovered until cheese melts, about 10 minutes.
Serve with sour cream, taco sauce or hot sauce. Enjoy!
I had such a blast creating this. When I went to the grocery store I had a completely different dish in mind. Joe had a brilliant idea as we were picking up our Sargento off the Block 4 Cheese Mexican, Salsa, Chicken and Couscous to make Mexican/Taco stuffed peppers. I’m a big fan of tacos. In fact it is actually my favorite meal so I was completely into this idea.
After picking up the essential ingredients from my “mystery” basket, I added olives, jalapenos and taco seasoning to play up that Mexican vibe. We created a killer filling with the aforementioned ingredients and a lot of cheese, couscous, salsa and chicken and stuffed red, orange and yellow peppers with it.
Once the filling was completed and the stuffed peppers were baked, I topped it with even more Sargento cheese and let it melt. What’s better than melted cheese? I still don’t have an answer for that.
The recipe makes a lot of stuffed peppers. If you still have leftover filling I whole heartily suggest adding it to scrambled eggs the next morning!
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.