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.
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
- 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
- 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.