Spicy Chicken Stuffed Peppers is an explosive combo of sweet and spicy chicken, pineapple, onion and a touch of habanero hot peppers baked in a red bell pepper—a fun dish with a fiery, fruity spin.
A straightforward recipe that looks good fresh and got this spark some of us dig! This spark is called Habanero chilli peppers, and they go wonderfully with pineapples! This version of Chicken Stuffed Peppers is for adventurous people who like this famous duo of sweet and spicy.
Habanero Chilli Peppers
Habanero chillies are not for everyone; you need to be brave enough to eat them, but they have this fruit aftertaste, which I believe no other chilli peppers have. The good news here is you can use the pepper in moderation, accompanied by some sweet ingredient (in this case, pineapple), which helps to balance the heat. I use a homemade dehydrated habanero powder, but freshly chopped habanero works wonders, too.
The Chili Choice is Yours
Did you know that dried chilli peppers are spicier than fresh ones?
Dried peppers typically contain more capsaicin, which is the hot factor of chilli peppers. With that said, over time, the dried powder will lose power. So try to dose accordingly, and if you feel it’s not hot enough, keep some on the table like in Thailand; each can adjust their spice level this way.
For this Spicy Chicken Stuffed Peppers recipe, you can use any hot peppers/chilli style you prefer. The dosage in this recipe is a suggestion (mild), and it is up to you to adjust. Remember, when cutting the chilli, use gloves, which I learned incorrectly.
Special Trick
Suppose you want to make a sauce with it and reduce the spice factor; keep its fruity side. Boil the hot peppers two or three times to remove heat while changing the water between each boil. Also, a great way to use your favourite hot peppers is to make a nice hot sauce. This way, you dilute the heat and add the extra flavour to the sauce. Checmyis magical hot sauce recipe here: homemade strawberry habanero hot sauce.
The Red Bell Pepper
Stuffing peppers is a great way to add colour and give your family or friends a different dish format. This dish is light but powerful, without much fat and filled with vitamins. The bell pepper is cooked al dente to hold the filling.
To Serve Chicken Stuffed Peppers With?
This spicy dish would be great with lovely, sweet coconut rice or, plain rice or a cauliflower rice bed if you are on a low-carb diet. Here are other ideas on what to serve them with:
Spicy Chicken Stuffed Peppers
Ingredients
- 4 red peppers
- 2 chicken breasts (cut into small cubes)
- 1/2 pineapple (cut into mini cubes)
- 1/2 tsp habanero (fresh (finely chopped) or powder)
- 1 garlic clove (finely chopped)
- 1 tbsp coconut oil
- salt and pepper
Instructions
- Cut the red pepper top, reserve and remove all the seeds and white membrane.
- Bring to medium-high heat a wok or skillet, then add the frying oil.
- Once hot, add the onion and garlic.
- Once softened, add the chicken pieces and cook for 4-5 minutes.
- When the chicken is almost cooked, add the pineapple, salt, pepper, and habanero powder and cook for an extra minute.
- Fill up the bell pepper with the chicken mix.
- Spray or brush with oil and a touch of salt and pepper.
- Cook in the oven 180°C (350F°) for 10 minutes.
Notes
Nutrition
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6 Comments
The idea of pineapple with hot pepper intrigues me! While I would go easy on the pepper, I think this would be delicious–and so pretty, too!
Thanks Cathy!
This looks absolutely delish!
Thanks!
Speaking of slicing peppers with gloves on… A good friend of mine was having me teach her how to cook for a while (when we started, she couldn’t even boil water). I didn’t even think about it and asked her to chop a jalapeño. Not nearly as spicy as a Habñero but still. Then she touched her nose. She didn’t know. Totally my fault. But suddenly she was freaking out and couldn’t figure out what was happening. It was a quick lesson. For both of us. haha..
These peppers look great! I love when food is served in food 😉
Lovely recipe! I echo your thoughts on the character of a habanero – the fruity taste is spectacular, but you either have to develop a passion for heat, or figure out a way around it. I was unfamiliar with your trick about boiling in changes of water! I bet this is amazing, and I can just imagine all the flavours (especially the pineapple) working so nicely together. Good stuff.