Sunday, August 25, 2013

In the Kitchen: Southwest Chicken Stuffed Bell Peppers


6 bell peppers (I prefer green but you can pick your favorite)
2 chicken breast
1 cup of cooked rice (whichever you prefer)
1 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 14oz can black beans, drained and rinsed
1 14.5 ounce can diced tomatoes
1 cup frozen corn kernels
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1 cup of shredded mozzarella cheese
1/2 cup of Parmesan cheese

Prep/Cooking Instructions

Clean, cut off the tops of each bell pepper (put aside for later) then using knife to remove the seeds from inside each pepper.

Boil for about 5 minutes then remove with tongs and let drain.

Chop the bell pepper tops that was set aside into small pieces and do the same for the chicken.

Brown the chicken, garlic, onion, and bell pepper using 1Tbs. of olive oil then add corn, black beans, tomatoes, rice, and 1/4 cup of mozzarella cheese then season to taste.

Line the baking pan with foil and add water to the pan (under the foil). Fill each bell pepper with the stuffing then bake on 350 for 30 minutes. Remove from oven, top with Mozzarella and sprinkle with Parmesan cheese and parsley flakes. Bake for an additional 5-10 minutes or until cheese melts.

Remove from oven, let cool for a few minutes and then...ENJOY!

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Thanks for stopping by, please leave a comment...your feedback is greatly appreciated! - Mika