Last week we experimented with a new stuffed pepper recipe. The bell peppers at the store put us in the mood for stuffed peppers but we didn't want traditional ones so we came up with a new recipe!
*Bare with me - since we were experimenting we didn't keep track of how much of most things we were using. In the end, I suppose it really depends on how many peppers you are making and their size! We had extra rice mixture which went perfect with a grilled chicken breast in a lunch to bring to work!
Ingredients:
Bell peppers, any color
Seasoned, cooked chicken breasts - shredded
Taco seasoning
Cooked, white rice
Black beans
Salsa
Corn
Onion - diced
Tomato sauce
One egg
Queso Fresco
Step One: Cook your chicken breasts and shred them. Season them with your favorite taco seasoning.
Step Two: Hollow out your peppers and save the tops (the ring around the stem) - they will be diced and mixed in with the "stuffing!"
Step Three: In a bowl, mix the cooked rice, black beans (drained), salsa, corn, diced onion and diced pepper tops. Use one raw egg to help make the mixture stick together.
Step Four: Fill the peppers with the rice mixture
Step Five: Layer the seasoned, shredded chicken in a baking dish (we used our 8x8 Pyrex.)
Step Six: Place the stuffed peppers over the chicken and cover them with tomato sauce.
Step Seven: Cover the pan with tin foil and bake for about one hour at 350 degrees.
Step Eight: Serve with queso fresco crumbled over the top and a side of sour cream and/or salsa if you wish!
This dish turned out awesome! It was exactly the taste that we were going for. You can really tailor this recipe/idea to your tastes. Instead of chicken you could use ground beef or steak and I am confident it would be equally delicious. Diced tomatoes would probably be a good addition to this as well. The possibilities are endless :)
Linked to Tasty Tuesday.
*Bare with me - since we were experimenting we didn't keep track of how much of most things we were using. In the end, I suppose it really depends on how many peppers you are making and their size! We had extra rice mixture which went perfect with a grilled chicken breast in a lunch to bring to work!
Ingredients:
Bell peppers, any color
Seasoned, cooked chicken breasts - shredded
Taco seasoning
Cooked, white rice
Black beans
Salsa
Corn
Onion - diced
Tomato sauce
One egg
Queso Fresco
Step One: Cook your chicken breasts and shred them. Season them with your favorite taco seasoning.
Step Two: Hollow out your peppers and save the tops (the ring around the stem) - they will be diced and mixed in with the "stuffing!"
Step Three: In a bowl, mix the cooked rice, black beans (drained), salsa, corn, diced onion and diced pepper tops. Use one raw egg to help make the mixture stick together.
Step Four: Fill the peppers with the rice mixture
Step Five: Layer the seasoned, shredded chicken in a baking dish (we used our 8x8 Pyrex.)
Step Six: Place the stuffed peppers over the chicken and cover them with tomato sauce.
Step Seven: Cover the pan with tin foil and bake for about one hour at 350 degrees.
Step Eight: Serve with queso fresco crumbled over the top and a side of sour cream and/or salsa if you wish!
This dish turned out awesome! It was exactly the taste that we were going for. You can really tailor this recipe/idea to your tastes. Instead of chicken you could use ground beef or steak and I am confident it would be equally delicious. Diced tomatoes would probably be a good addition to this as well. The possibilities are endless :)
Linked to Tasty Tuesday.
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