Mexican Chicken Stuffed Peppers

Ingredients

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Paprika

  Spices

  4 tsp or 8g

• Garlic powder

  Spices

  1 tbsp or 10g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  4 cloves, minced or 12g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Ground chicken

  Raw

  32 oz or 907g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Red bell pepper

  Sweet, raw

  4 large (2-1/4 per pound, approx 3-3/4" lo or 656g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, 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 and stir in remaining seasoning ingredients.
2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture; stir well.
3. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
4. Meanwhile, cut bell 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.
5. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

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