Mexican Chicken Tinga Stuffed Peppers (No Tortillas)

Ingredients

• 6 Bell peppers
• 1 lb Chicken thighs (boneless, skinless)
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 can (14 oz) Crushed tomatoes
• 2 peppers Chipotle peppers in adobo (check ingredients)
• 1 tbsp Apple cider vinegar
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1.25 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1

   Preheat oven to 425°F (220°C). Halve peppers lengthwise; remove seeds and ribs. Place cut-side down on a baking sheet, drizzle with 1 tbsp olive oil, and roast 18–20 minutes until slightly blistered.

2. 2

   While peppers roast, heat remaining olive oil in a pot over medium. Add sliced onion and cook until soft and lightly browned, 8–10 minutes.

3. 3

   Add garlic and cook 30 seconds. Stir in crushed tomatoes, chipotle peppers (chopped), oregano, cumin, vinegar, salt, and pepper.

4. 4

   Add chicken thighs to the sauce. Simmer gently, covered, 18–22 minutes until chicken is cooked through.

5. 5

   Remove chicken, shred, and return to the sauce. Simmer uncovered 5 minutes to thicken.

6. 6

   Fill roasted peppers with tinga. Top with cilantro and serve hot.