Chicken Stuffed Peppers
I have always loved stuffed peppers, they will probably always be amongst my favorite foods. As a child I only ate the stuffing because to me peppers weren’t something you eat in their entirety. However, now as an adult I have learned to enjoy them. Here is a recipe I recently used while cooking stuffed peppers. It is a variation of a recipe from the New Dieters Cookbook from BH&G. The original calls for beef but I thought it would be fun to use shredded chicken instead for a change of pace.
Stuffed Peppers
4 medium bell peppers (try to find ones that have a flat base so they can stand up)
1 lb shredded chicken
1/2 cup finely chopped onion
1/3 cup long grain rice
1 cup water
fresh thyme and summer savoury
salt and pepper
2 tomatoes, diced (or spaghetti sauce for the terminally lazy)
1/4 cup Pepper Jack Cheese
1. Cut off the tops of the peppers and scoop out insides. Boil for three minutes in a large pot of salted water. Drain upside down on paper towels.
2. Combine shredded chicken with onions and seasonings
3. Add 1 cup of water and rice. Bring to a boil and simmer, covered until the rice is tender (about 18 minutes).
4. Stir in diced tomatoes.
5. Stuff peppers and place in a baking dish with the pepper lids. If you have extra filling just scoop it into the dish around the peppers. Sprinkle grated cheese on top of each pepper. Bake these at 375F for 20 minutes.
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