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Spicy Stuffed Peppers
A Spin on Traditonal American Stuffed Peppers!
3 lbs. chicken breast (boned or boneless)
2 white onions
4 cloves garlic
1/2 cup ketchup
1/4 cup malt vinegar (any vinegar will do)
1/4 cup Worcestershire sauce
2 cups tomato sauce
2 cups cooked rice, white or brown
4-6 large Poblano, Anaheim or Cubanelle peppers. Small peppers are fine as well, you will just need more to fit all the stuffing.

Optional: dry pepper flakes, cayenne powder


In crockpot place the chicken breast, roughly cut onions, ketchup, malt vinegar, Worcester sauce, garlic, tomato sauce, spices (optional).

Leave on high for a few hours, at least until fully cooked. If the chicken is not fully covered, add more tomato sauce or ketchup, then a bit more vinegar, etc.

Once the chicken is done in the crock pot, you can start cooking the rice.

While the rice is cooking, take the chiken out of the crock and pull it into shreds using two opposing forks. If that doesn't work, then you can just cut it to shreds.

In a mixing bowl combine the chicken, rice (you may not need to add all the rice, adjust to personal taste), and also take some sauce from the crock pot. Mix all of these together.

At this point, go ahead and preheat the oven to 350 degrees F.

Now, take a knife and cut the stem and stembase off the peppers. Take out the seeds from all the peppers. Using a fork, take some of the rice and chicken mix and place it into the pepper. It is going to take some doing, but try and get the mix all the way to the bottom. Stuff all of the peppers to the very top.

In a baking pan with sides, place the peppers on their sides. Add some of the sauce from the crockpot to the bottom of the pan. Enough so its maybe a 1/4 to 1/2 inch deep.

Put in oven. Cooking time depends on personal taste. My wife likes the pepper to be somewhat firm, so we put it in the oven for about 25 minutes. If you like your peppers more done, then bump the time up to 40-45 minutes.

When they are out of the oven, take the chunky onion pieces that should still be in the crock pot Take those and place them real nice around the pepper, and add some more sauce from the crockpot on everything.


Preparation Time: 30 minutes Serves: 4
Recipe Origin: United States
Submitted by:
North Carolina
United States
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