Feasty YEEE-HAAA Stuffed Peppers


  • 4 boneless chicken breasts
  • 1 large red bell pepper, chopped
  • 1 small onion, diced
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 4 large green chili peppers
  • 1 large tomato, diced
  • 2-3 green chilies or 4-ounce can
  • 1/2 cup milk
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups cheddar cheese


Core and de-seed the green chili peppers, and roast over high heat on your outdoor grill. Once peppers have been charred on all sides, remove from grill and place in a paper bag for 5 minutes. Remove peppers from bag and peel charred skin completely. Set peppers aside.

Place individual chicken breasts between two pieces of plastic wrap and pound to 3/4 inch thickness. Set aside. In a large bowl, mix flour, chili powder and cumin. Coat chicken with seasoned flour, shaking off any excess (reserve remaining seasoned flour).

Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook 3 to 4 minutes on each side, turning once, until lightly browned. Remove to a plate with a slotted spoon. Add tomato, red pepper, onion and chilies to oil in skillet. Cook over medium-high heat 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.

In a small bowl, combine milk/chicken broth and remaining seasoned flour, stirring until blended. Pour mixture into skillet and bring to a boil. Cut chicken into bite-sized pieces and add to mixture along with salt and pepper. Cover and simmer 8 to 10 minutes, stirring sauce and turning chicken occasionally, until vegetables are tender, sauce is slightly thickened and chicken is cooked through.

Plate the roasted green chili peppers, and liberally top with the chicken mixture. Sprinkle with cheddar cheese, and serve with black beans and/or rice!

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