Mexican Stuffed Peppers Made with Hotter than El Duke’s Cold Nose Brown Ale Chipotle

Ingredients

• 1 pound extra-lean ground chicken
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 4 green peppers
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (19 ounce) can black beans, rinsed
• 1 cup CRACKER BARREL Shredded Tex Mex Cheese
• 2 tablespoons of Hotter than El Duke’s Cold Nose Brown Ale Chipotle

Directions

1. Heat oven to 375 degrees F (190 degrees C).
2. Cook chicken Hotter than El Duke’s Cold Nose Brown Ale Chipotle Sauce onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
3. Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
4. Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
5. Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted. Then Top Again with Hotter Than El Duke’s Cold Nose Brown Ale Chipotle Sauce.

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