plus 1 tsp. (for greasing pan) extra virgin olive oil, divided
bell peppers, tops and cores removed
freshly ground black pepper, divided
yellow onion, finely chopped
fresh jalapeño pepper, seeded, finely chopped
chili seasoning mix
LEA & PERRINS Worcestershire Sauce
(14.5 oz.) diced tomatoes, drained
VELVEETA, cut into 1/4" cubes, divided
red onion, sliced, for serving
fresh cilantro, for garnish
sour cream, for serving
lime, cut into 8 wedges
Add to cart
Add bell peppers to dish and drizzle with remaining olive oil; season with ½ the black pepper. (If peppers do not sit flat, cut the bottoms to flatten, being careful to not cut all the way through the bell peppers.)
In a large bowl, add ground chicken, onion, garlic, jalapeño, chili seasoning, Worcestershire, diced tomatoes, quinoa and ½ the VELVEETA. Season with remaining black pepper and stir together until combined.
Divide filling among the prepared peppers, adding about ⅔ cup filling to each pepper. Top evenly with remaining VELVEETA.
Cover dish with foil and bake for 1 hour 25 min. until filling is cooked through (internal temp of 165°F) and peppers are softened.
Remove peppers from oven. Garnish each with red onion, cilantro, sour cream, and lime wedge.
How to Chop Onions:
Cut off the stem end and remove skin from onion. Cut in half through the root end; place halves, cut sides down, on cutting board. Working one half at a time, make three to four horizontal cuts parallel to the cutting board, starting at the stem end and stopping each time before cutting through the root. Continue by making equally spaced vertical cuts perpendicular to the root, again, not cutting through the root. Turn the onion 90 degrees and finish by making cuts perpendicular to the last set of cuts, resulting in perfectly chopped onions. For more information, check out this video.
How to Mince Garlic:
Using the flat edge of chef's knife or the bottom of a heavy skillet, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
Save Time Peeling Garlic:
Peeling garlic can be a tedious task. To save time, crush the garlic cloves lightly first to loosen the skin, making it easier to remove. Or, check your grocery store for peeled garlic cloves and put your garlic-peeling days behind you for good.
Enjoy our spicy twist on traditional stuffed peppers! Chili Cheesy Stuffed Peppers provide a good source of vitamin C from the bell peppers.