Kevin’s Natural Foods Cilantro Lime Chicken, chopped
1 large egg, lightly beaten
1/4 cup chopped cilantro
2 TBSP chopped chives or green onion
1/2 TSP smoked paprika
1/2 TBSP lime juice
1/4 TSP crushed red pepper flakes, optional
15 mini sweet peppers
Garnish: cilantro sprigs and lime slices
Preheat oven to 400°F. Grease a baking pan.
Prepare Cilantro Lime Chicken. Snip the corner of the bag and drain natural broth and discard. Chop chicken into 1/4-inch pieces, and place in medium bowl.
Cut open sauce pouch, and pour over chicken. Add egg, cilantro, chives, smoked paprika, lime juice, and red pepper flakes. Stir until well combined.
Prepare mini peppers. Cut the peppers lengthwise, about 1/4-inch deep, creating a pocket yet leaving the stem intact. Chop the trimmings into small pieces, and stir into the chicken mixture. Clean the cavity of the pepper by removing and discarding the seeds and ribs.
Stuff each mini pepper with 1 tablespoon of chicken filling, press filling into the pepper cavity with your finger or spoon. Top each mini pepper with additional filling, about 1/2 tablespoon. Place stuffed mini peppers on prepared baking pan.
Bake stuffed mini peppers on center shelf for 15 minutes or until desired doneness.
Transfer Cilantro Lime Chicken Stuffed Mini Peppers to a serving platter lined with cilantro sprigs. Garnish with lime slices.
Note: Check below for Make It Your Own Flavor Boosts.
Get spicy! Cilantro Lime Chicken filling is delicious in jalapeños! Before stuffing the jalapeños be sure to soften the pepper by baking, for 15 minutes, in a 400°F oven.
Get cheesy! Add 1/2 cup shredded Pepper Jack Cheese to the filling! Cheese can be sprinkled on top as well.
Flavor Boost! Add 1/2 teaspoon ground cumin, coriander, or chili powder to make it your own.
Change It Up! Try Kevin’s Roasted Garlic Chicken, Buffalo-Style Chicken or Teriyaki Chicken for a twist of flavor!