Merigian Studios

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Mexican Chicken Stuffed Peppers


2 tablespoons extra virgin olive oil
½ cup chopped onion
4 cloves garlic, minced
1 medium jalapeño or serrano chile, seeded and chopped
2 pounds ground uncooked chicken or turkey
2 tablespoons Mexican Seasoning (recipe below)
1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
½ cup chopped fresh cilantro
4 medium red, yellow, and/or orange sweet peppers
Lime wedges


In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4


1 tablespoon cumin seeds
4 teaspoons paprika
1 tablespoon preservative-free granulated garlic
1 teaspoon dried oregano
½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
½ teaspoon ground cinnamon
¼ teaspoon ground saffron

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

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