Friday, February 5, 2010

Stuffed Peppers

I think stuffed peppers are just "ok." I like them but it seems like there's too much ground beef filling and not enough veggies so I've never made them. Well, a couple weeks ago, I came across a mouthwatering recipe for stuffed peppers. These aren't your typical stuffed peppers. These are chicken stuffed pasilla peppers. HUGE difference! I LOVE Mexican food so I was excited to try this recipe. The filling is similar to my enchiladas but stuffing a pasilla pepper will change up the flavors a bit. This was an EASY dinner to put together...this recipe is a keeper for sure!

Quick 'n easy meal...just toss ingredients in a bowl, stuff pepper and bake.

Serve with a drizzle of hot sauce (or salsa), fresh guacamole and chips.

Stuffed Pasilla Peppers 

Yield: 4-5 servings

  • 3 c leftover chicken, shredded
  • 1- 15 oz can black beans, drained and rinsed
  • 1- 15.25 oz can corn, drained
  • 1/2 c red bell pepper, diced
  • 1/2 c yellow bell pepper, diced
  • 1/2 c red onion, diced
  • 1/2 c cilantro, chopped
  • 1- 7 oz can green chile peppers, diced
  • 4-6 garlic cloves, minced 
  • salt and pepper to taste
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 4-5 pasilla peppers (I used 2 pasilla peppers and 2 green bell peppers for my kids)
  • sharp cheddar, sliced or shredded
  1. Combine first 12 ingredients for the chicken mixture. Mix thoroughly.
  2. Clean peppers and carefully slit down center (do not slice all the way through). Gently remove seeds. Line cookie sheet/jelly roll pan (the baking sheet with edges) with foil, spray with oil and broil peppers until blackened on all sides. Transfer peppers to large bowl, cover with plastic wrap and let cool for 10 minutes. You'll use this again so don't throw out the foil. When cool enough to handle peppers, remove blackened skin carefully.
  3. Preheat oven to 350F and spray baking sheet again with oil if needed. Place roasted peppers on baking sheet and carefully stuff each pepper with chicken mixture. Top with sliced/shredded cheese.
  4. Bake uncovered for 15 mins or until chicken mixture is heated through and cheese is melted. 
Suggestions: Serve with guacamole, salsa, chips, salad and/or tortilla soup.

Note: I had leftover chicken mixture so I threw it in chicken stock and served soup with a dollop of sour cream and crushed tortilla chips. You can also serve atop a bed of greens or reserve for a quesadilla or a wrap. So many options! :)

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