Global
Chipotle-Infused Chicken and Stuffed Pepper Medley
A vibrant dinner featuring spicy chipotle chicken paired with smoky black bean and corn stuffed peppers, served alongside crispy baby potatoes for a satisfying weeknight meal.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 500g chicken breast, diced
- 2 tablespoons chipotle sauce
- 1 teaspoon olive oil
- 400g baby potatoes, halved
- 2 large bell peppers, halved and seeded
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Steps
Preheat air fryer to 200°C (400°F).
In a bowl, toss the chicken with chipotle sauce, olive oil, salt, and pepper until well coated. Set aside.
Place baby potatoes in the air fryer basket and cook for 10 minutes, shaking halfway through.
After 10 minutes, add the chipotle chicken to the basket and cook for an additional 8 minutes, shaking the basket halfway through to ensure even cooking.
While the chicken and potatoes are cooking, prepare the stuffed peppers by mixing black beans, corn, cumin, paprika, and seasoning in a bowl until combined.
After 8 minutes, add the stuffed peppers to the basket alongside the chicken and potatoes, and cook for another 6 minutes until the peppers are tender and the chicken is cooked through.
Remove everything from the air fryer and let the chicken rest for 5 minutes to retain its juices.
To serve, plate the chicken and stuffed peppers alongside the crispy baby potatoes, garnish with fresh cilantro and a squeeze of lime juice for added brightness.
Optional Enhancements
- Use turkey instead of chicken
- Substitute quinoa for black beans
- Replace baby potatoes with sweet potatoes
Plant & Growing Tips
Potatoes
- Plant certified seed potatoes in well-drained soil after the last frost, ensuring they get full sun.
- As potato plants grow, mound soil around the stems to encourage tuber development and prevent greening.
- Keep the soil consistently moist, especially during flowering and tuber formation, to prevent growth issues.
Bell Peppers
- Start pepper seeds indoors 8-10 weeks before your last expected frost date, then transplant to a sunny spot.
- Bell peppers thrive in full sun and rich, well-draining soil; provide consistent moisture but avoid waterlogging.
- Stake taller pepper plants to support heavy fruit production and prevent branches from breaking.
Corn
- Sow corn kernels directly into the garden after the last frost when soil temperatures are reliably warm.
- Plant corn in blocks of at least four rows rather than a single long row to ensure good wind pollination.
- Corn is a heavy feeder and drinker, so enrich the soil with compost and provide ample water, especially during tasseling and silking.
Cilantro
- Sow cilantro seeds directly in succession every few weeks in cool weather, ideally spring or fall.
- Provide partial shade in hotter climates to prevent premature bolting (going to seed).
- Ensure well-drained soil and consistent moisture for healthy leaf development.
Lime
- Grow lime trees in large containers in regions with cold winters, bringing them indoors to protect from frost.
- Provide full sun exposure, at least 6-8 hours daily, and use a well-draining, slightly acidic potting mix.
- Water regularly, allowing the top inch of soil to dry out between waterings, and fertilize during growing seasons.
Natural Pest Control
- Hand-pick larger pests like Colorado potato beetles or corn earworms from plants and drop them into soapy water.
- Spray affected plants with neem oil solution to control aphids on peppers, cilantro, and lime trees.
- Install floating row covers over young pepper and potato plants to deter early season pests like flea beetles and cutworms.
- Introduce beneficial insects like ladybugs to help control aphid populations on all susceptible plants.
Harvest
Potatoes
- Harvest baby potatoes when the plants begin to flower, typically 7-10 weeks after planting, by gently digging around the plant.
Bell Peppers
- Pick bell peppers when they are firm, glossy, and have reached their desired color (green, red, yellow, etc.), using a sharp knife or shears to cut the stem.
Corn
- Harvest corn when the silks have turned brown and dry, and a kernel pricked with a fingernail releases milky juice.
Cilantro
- Snip outer leaves once the plant is 4-6 inches tall, cutting close to the ground to encourage new growth, and harvest before it bolts in warm weather.
Lime
- Harvest limes when they are fully colored, firm, and slightly soft when gently squeezed, typically turning from dark green to a lighter green or yellowish hue.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer or microwave.
