This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !
Today we are upping our low carb Jalapeño Popper game with these incredible Chicken Stuffed Jalapeño Poppers that are inspired by one of my favorite appetizers here in Belize! Cheesy, Spicy, Chicken-ey, Goodness!
Here in San Pedro, Belize there are a TON of restaurants. Lots of traditional Belizean cuisine, taco stands, BBQ joints, Garifuna and Mestizo restaurants, and of course the resorts that cater to tourists.
There are many delicious things to eat here (though the best of them are made with corn, rice and wheat ? ? ?) and the Chicken Stuffed Jalapeño Popper appetizer is one of my absolute favorites!To Make this Recipe You’ Will Need the following ingredients::
° 1 pound lean minced chicken
° 2 yellow peppers
° 1 red pepper
° 1 green pepper
° 1 jalapeno pepper, seeded and chopped
° 1/4 cup barbecue sauce
° 1 c. barbecue sauce
° 2 cups blanched basmati rice, cooked
° 1 medium egg
° 1 cup sliced mushrooms
° 1 cup shredded carrots
° 1 c. ground cumin
° 8 sprigs of parsley (optional garnish)
Preheat the oven to 350°F (175°C).
Cut the peppers in half vertically through the tail and discard the seeds and inner membranes. Keep the tails as they help keep the stuffing inside the peppers, while looking good.
Mix the minced chicken with the cooked rice and other ingredients.
Fill the pepper halves generously with the chicken and rice mixture. Place them in a baking dish and pour a cup of water into the bottom of the dish.
Bake for 45 minutes or until the stuffed peppers are fully cooked through and the meat is no longer pink.