Grilled Chicken-Stuffed Capsicums with Chocolate Sauce

    1 hour 40 minutes

    This is an amazing dish and best with very large capsicums. It is then a meal in itself. You might want to adjust the chilli to your personal taste; this is pretty firey!

    41 people made this

    Serves: 4 

    • 750g skinless, boneless chicken breast halves
    • 1 (35g) packet taco seasoning mix
    • 1 cup (250ml) water
    • 4 large green capsicums
    • 1 tablespoon vegetable oil
    • 1 cup diced onion
    • 3 tablespoons chopped garlic
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 3 tablespoons plain flour
    • 5 tablespoons chilli powder
    • 4 cups (1 litre) chicken stock
    • 30g dark chocolate, chopped
    • 220g grated Cheddar cheese
    • 250g cream cheese, softened
    • 1/2 cup chopped fresh coriander

    Preparation:40min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hour40min 

    1. Place the chicken, taco seasoning mix and water into a resealable plastic zipper bag, seal and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
    2. Cut the stem and top 1cm from the top of each capsicum and carefully remove the seeds without cutting holes or breaking skin of the capsicums. Bring a large pot of water to boil and immerse the capsicums in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the capsicums and set aside.
    3. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin and cinnamon; cook for 3 minutes. Stir in the flour and chilli powder and cook for about 1 minute.
    4. Whisk in the chicken stock and bring the mixture to a boil stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
    5. Drain the marinated chicken breasts and place into a frypan over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl and set aside to cool.
    6. When cool enough to handle shred the chicken meat and lightly mix in a bowl with cheese, cream cheese and coriander. Stuff each capsicum with 1/4 of the chicken mixture and place on their sides on a baking tray.
    7. Preheat the grill and set the oven rack about 15cm from the heat source. Grill the stuffed capsicums until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (38)


    This was fantastic - the taste of the sauce was incredible. The only issue I had was that the sauce did not thicken up past a watery consistency for me. I had to use 2 tbsp of corn starch mixed with 2 tbsp of water, stirred in slowly, to get it to thicken up. Just a heads up that you may want to have some corn starch on hand before you make this!  -  11 Mar 2011  (Review from Allrecipes USA and Canada)


    Alright, I totally played around with this recipe which is most likely great on it's own. My rendition: I braised chicken in chicken stock with my own mixture of hispanic seasonings (added brasing liquid to sauce). I used Poblano chili peppers, although I roast em, then remove seeds/skins. Also, I omitted the crm cheese & used Pepper jack cheese in chicken filling mix. Instead of using all that chili powder in sauce; I used 1tblsp + 1 tblsp of cumin and a small can of salsa verde. Only used 2C of chicken stock as sauce quantity seemed excessive. I had dry cocoa powder so used 1/4 tsp of that. Used immersion blender to puree the sauce after it simmered for awhile. My twist - stuffed peppers & then wrapped in softened corn tortillas. I baked in oven like enchiladas (lightly sauced with Chihauhau cheese on top. OMG, I mean, OMG! Cool way to overhaul your typical chicken enchiladas if you want to try it. Sorry for messing with the original post but...I wanted to play with this one.  -  21 Apr 2011  (Review from Allrecipes USA and Canada)


    Just great! Easy to make and hard to forget, you will want this again and again. The peppers I found were about 6 inches and that would have made 6 rather than the stated 4 peppers. The recipe makes quite a bit of sauce so if you also find smaller peppers I would half the sauce. And that sauce!!! Just delicious. Next time I will cut down the pepper a little as I used red chili pepper and I could tell my guests thought it a little too hot. One other thing, I found the recipe a little confusing about the amount of chocolate, but I used 2 squares of Ghiradelli b/s choc which was 1 ounce and it was absolutely perfect. Will make this again soon, thanks for a wonderul addition to the Mexican collection, Kevin!  -  26 Mar 2011  (Review from Allrecipes USA and Canada)