Stuffed Bell Peppers!
Stuffed peppers are one of my favorite meals, but there one I very rarely make because of the length of bake time involved. Still, the end result is very worth it. The ones I make have a Mexican twist and are stuffed with chicken.
what you will need:
16 oz of chicken shredded - I use the canned stuff because I didn't have time to cook and shred chicken
2 bell peppers - green is my favorite and you will want to get the ones where the bottom as 4 bumps instead of three
1/4 cup Mexican shredded cheese
1 cup long grain brown rice - I use minute rice that comes in the cup
1/4 red onion diced
1/4 cup Lizano sauce (this is a Costa Rican salsa that I absolutely love from the time I spent living in Costa Rica. Obviously it isn't as easy to find, so any green salsa of choice will do)
1. In a small bowl, mix the chicken, cheese (save a little for the top), rice, onion, and salsa.
2. Halve the bell pepper and remove the seeds. I prefer to cut them across the middle rather than down through the top. This involves leaving a hole in the bottom half where you remove the vein. Then place the halves in a glass baking pan. Meanwhile, preheat your oven to 450 degrees.
3. Fill the pepper halves evenly with your mix. Top with leftover cheese and a little more salsa. Then place into the oven and bake for 25-30 mins.
4. Bake until the peppers have some brown spots and are soft and flexible. Remove from oven and enjoy!