Chipotle Chicken Stuffed Mini Peppers

I had an open can of chipotle peppers from the Chipotle Chicken Stuffed Sweet Potatoes I made the other day, so I decided to use a few more of the peppers. I also happened to stop by Sam's Club after work last Friday and found mini sweet bell peppers, and I stopped at the Whole Foods on the way home from crew practice and bought pasture-raised split chicken breast. And so I decided to combine the results of my grocery shopping sprees.

Chipotle Chicken Stuffed Mini Peppers

1 lb chicken breast, pasture-raised, grass-fed (Paleo)
2 1/2 cup spinach, thoroughly rinsed and dried
1/3 + 1 Tbls cup olive oil
2 Tbls lime juice
5 small cloves garlic, smashed and minced
1/4 onion, chopped (you can use more if you like, but I don't really like onion)
3 chipotle peppers, minced
3 tsp adobo sauce (the sauce that the canned chipotle peppers come in)
1 tsp oregano
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
20 mini peppers (you can only see 14 in the photo, but trust me, you'll make enough for 20)
1 quart-sized Ziploc bag

1. Chop 4 cloves of garlic and the chipotle peppers. Put into a small bowl and mix with 1/3 cup olive oil, lime juice, oregano, chili powder, cumin, cayenne pepper, salt, and pepper.
2. Place your chicken breast into the Ziploc bag and add 2 Tbls of the mixture. Place in the fridge for 2-3 hours.
3. While the chicken sits, chop off the tops of the mini peppers, and scrap out the seeds and fleshy insides. Set aside.

4. After the chicken has soaked in the chipotle seasoning for a couple hours, heat the oven to 350 F. Cook the chicken for 20 minutes, or until thoroughly cooked. Remove the chicken from the oven and set aside to let the chicken cool.

5. While the chicken cools, heat 1 Tbls olive oil over medium heat. Once hot, add the onions and 1 clove of garlic, minced. Cook until the onions are translucent. Add the spinach and wilt the spinach.
6. After the chicken has cooled, shred with your hands. Add into the pan with the onions, garlic, and spinach. Mix in the remaining sauce. Cook for another few minutes until the sauce has been absorbed into the chicken.
7. Stuff the mini peppers with the chicken mix and spread on a tin foil-lined baking sheet. Place the pan into the oven and cook for 20 minutes at 350 F.