Spicy Pibil Chicken Stuffed Mini Peppers

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Whether you’re a football fanatic or just there for the food these Spicy Pibil Chicken Stuffed Peppers are the perfect tailgaiting or homegating appetizer to get you hyped for every football game day gathering this season and fuel your excitement for your favorite team!

At home we love tailgating or rather homegating and for us watching the game together is synonymous with spicy foods.  For us it’s much more than the enjoyment of watching our team play: homegating provides the perfect opportunity for us to bring together food, family, friends, and your football!

One of my favorite Mexican traditional recipes are tacos de chochinita pibil, these street tacos made with shredded pork and achiote paste have a really special and unique taste. But these are a little messy to eat while watching the game so I decided to create pibil stuffed peppers. Instead of pork I used shredded chicken breasts which makes these Mexican inspired appetizers much healthier than the original chochinita pibil tacos.

These mini stuffed peppers are not just delicious but they look great and are so easy to eat. Everyone at your home gating get together is sure to love them. The lime and orange give the shredded chicken a very special sweet flavor while the chipotle adds a spicy kick that really makes all the flavors explode.

Recipe For Pibil Chicken Stuffed Peppers

Ingredients

• 1-1/2 lbs mini bell peppers
• 3 lb boneless skinless chicken breasts, all fat removed
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons chipotle in adobo sauce
• 1 garlic clove
• 4 tbsp Achiote paste
• Salt and pepper
• Fresh cilantro
• Queso fresco
• Mexican crema

Instructions

1. Preheat oven to 350 °.
2. Slice ⅓ of the pepper off lengthwise.
3. Clean and seed them.
4. Season chicken breasts with salt and pepper.
5. Place the chicken in the crockpot.
6. Combine the orange juice, lime juice, chipotle , garlic and achiote in a blender and or food processor and blend until smooth.
7. Pour the achiote sauce over the chicken.
8. Cook on low for 4 hours until the chicken is tender.
9. Shred the chicken using two forks and put back on the crockpot.
10. Cook for another 20-30min uncovered or until the sauce has thickened.
11. Stuff the peppers with the pibil chicken and bake for 15 minutes.
12. Drizzle the stuffed peppers with Mexican cream and sprinkle with fresh cilantro and queso fresco.

Print

Spicy Pibil Chicken Stuffed Peppers

Author Cesar Diaz

Ingredients

• Ingredients
• 1-1/2 lbs mini bell peppers
• 3 lb boneless skinless chicken breasts all fat removed
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons chipotle in adobo sauce
• 1 garlic clove
• 4 tbsp Achiote paste
• Salt and pepper
• Fresh cilantro
• Queso fresco

Instructions

1. Preheat oven to 350 °.
2. Slice ⅓ of the pepper off lengthwise.
3. Clean and seed them.
4. Season chicken breasts with salt and pepper.
5. Place the chicken in the crockpot.
6. Combine the orange juice, lime juice, chipotle , garlic and achiote in a blender and or food processor and blend until smooth.
7. Pour the achiote sauce over the chicken.
8. Cook on low for 4 hours until the chicken is tender.
9. Shred the chicken using two forks

How do you get ready for tailgaiting? Do you have a special homegating or tailgating recipe?

• Author
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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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