Mango Chicken Stuffed Peppers

Mango Chicken Stuffed Peppers- Chicken slow cooks all day in sweet and tangy flavors, then is stuffed in red peppers for a beautiful presentation. |

Summer makes me crave bright colors, crisp textures, and fresh flavors. Mango Chicken in a crisp, tender red pepper is totally up that alley.

But, why would I want to heat up my kitchen in the evening, even for such beauty as this?

There are few things that make me want to make my kitchen a cross between a sauna and a torture chamber. Standing over the hot stove is also to be thoroughly avoided. This makes me reach for my crock pots.

Unfortunately, crock pots are better at soft and beige than bright and crisp. Sure, I can get around this by adding a lot of fresh garnishes, but for something like mango chicken that just did not seem summery enough. Enter red peppers to the rescue. I cook the chicken with a slew of easy freshness until tender in the crock pot. Then I stuff the peppers and bake for just a few minutes.

I am pretty sure finishing a crock pot meal in the oven goes against the universal crock pot rules. But I’ll do it anyway. Besides they only take a few minutes so the kitchen still stays cool.

The ease of the crock pot, and the freshness of lightly cooked foods. A perfect combo if I do say so myself. Almost as good of a combo as chicken and mango.

4.5 from 2 reviews
Mango Chicken Stuffed Peppers
Serves: 3-4
Chicken cooks in the slow cooker all day with sweet and tangy flavors, then is stuffed in red peppers and baked for a few minutes for a beautiful and fresh presentation.
  • For cooking in the crock pot
  • 1½ lbs chicken thighs
  • 1 lb frozen mango chunks
  • 3 tablespoons onion powder
  • 1 red pepper, finely diced
  • 4 cloves garlic, minced
  • 1-2 inch ginger, minced OR 1 teaspoon dried ginger
  • 1 teaspoon Chinese five spice
  • juice and zest of an orange
  • ¼ teaspoon red pepper flakes (optional)
  • 2 teaspoons salt
  • For adding later
  • 1 tablespoon honey (or date paste for Whole30, add at the beginning)
  • 2 tablespoons chopped cilantro + more for garnish (optional)
  • 2 teaspoons arrowroot powder
  • 4-5 red bell peppers
  1. Put the "for cooking in the crock pot" ingredients into the crock pot (I used 6 quart, but a 4-5 should work as well) and cook on high for 4-5 hours, until the chicken is very tender. Lightly shred the chicken right in the crock pot with a few forks.
  2. If desired you can add 1 tablespoon of honey, I chose not too but think it would be delicious. Mix the arrowroot in with a few tablespoons of water, stir it into the crock pot. This step is optional but it helps to thicken the liquid slightly. Add in the cilantro. Let the flavors meld together for a few minutes as the sauce thickens from the arrowroot.
  3. Cut the peppers in half and seed. Scoop chicken into the peppers using tongs. You want to leave as much liquid behind as possible (save that for another use).
  4. Put the prepared peppers on a baking sheet, then bake at 350 degrees until the pepper is just crisp tender (10-12 minutes). Garnish with cilantro, or scallions or chives for even more freshness.

Linked To:
Homemade Mondays @ Frugal By Choice

Inspiration Monday @ I Should Be Mopping The Floor
Recipe Sharing Monday @ Jam Hands
Melt In Your Mouth Monday @ Make Ahead Meals
Mix It Up Monday @ Flour Me With Love
Mouth Watering Mondays @ A Souther Fairytale
Fat Tuesday @ Real Food Forager
Allergy Free Wednesday @ The Tasty Alternative
Gluten Free Wednesdays @ The Gluten Free Homemaker

Related Posts Plugin for WordPress, Blogger...


  1. says

    These stuffed peppers with mango and chicken look delicious.I do think I would also add something to spice it up a little just because that’s my taste.I am going to try this soon though.I love this recipe!

  2. says

    Yummy! These look super delicious and healthy. Would love for you to stop over by my blog, where I share many recipes also :)

  3. says

    I get a lot of fresh mangoes from the neighborhood and this sounds like a delicious recipe to show off all that yummy goodness. Have you ever tried adding a little jalapeno jack cheese on top or manchego for those that are GMO dairy free? I’ve pinned it to try and will let you know how it comes out. Thanks for sharing on Recipe Sharing Monday.

    • says

      No, but I bet it would be good. My daughters do not handle dairy well so we don’t use it most of the time. I bet the jalepeno cheese would be great as there isn’t really any heat in the recipe as written.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: