By Bring Chicken Stuffed Jalapenos to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Stuffed Jalapenos captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Stuffed Jalapenos becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound lean minced chicken
2 yellow peppers
1 red pepper
1 green pepper
1 jalapeno pepper, seeded and chopped
1/4 cup barbecue sauce
1 c. barbecue sauce
2 cups blanched basmati rice, cooked
1 medium egg
1 cup sliced mushrooms
1 cup shredded carrots
1 c. ground cumin
8 sprigs of parsley (optional garnish)
How To Make Chicken Stuffed Jalapenos
Preheat the oven to 350°F (175°C).
Cut the peppers in half vertically through the tail and discard the seeds and inner membranes. Keep the tails as they help keep the stuffing inside the peppers, while looking good.
Mix the minced chicken with the cooked rice and other ingredients.
Fill the pepper halves generously with the chicken and rice mixture. Place them in a baking dish and pour a cup of water into the bottom of the dish.
Bake for 45 minutes or until the stuffed peppers are fully cooked through and the meat is no longer pink.
PREPARATION STEPS
Preheat the oven to 350°F (175°C).
Mix the minced chicken with the cooked rice and other ingredients.
Bake for 45 minutes or until the stuffed peppers are fully cooked through and the meat is no longer pink.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
