To me, there is nothing better than eating my family's homegrown, grassfed beef, or eating a chicken that I raised myself. I know exactly what they've been eating, I know that they are hormone free and the tasted is just better! This fall, I have had the opportunity to help a neighbor out, and pick fresh produce and preserve it for the winter- beans, bell peppers, anaheim peppers, poblano peppers and tomatoes- lots and LOTS of tomatoes. I am very thankful that my pantry will be stocked this winter, my freezer is full and our grocery bill will be less than normal! :)
So- as I was processing peppers last week, I decided to make some stuffed bell peppers. I didn't have/use a recipe, I just started adding things to a skillet and hoped it would taste good! Man, oh man!!! Was it delicious!!! So, here is my recipe:
Chicken Stuffed Bell Peppers
4 bell peppers, tops cut off and seeded
2 chicken breasts, diced and sauteed with salt and pepper (I cooked them in EVOO till they were golden brown on the outside)
1 onion, diced
3 cloves garlic (to taste), minced
2 poblano peppers, finely chopped
2 anaheim peppers, finely chopped
1/4 tsp red pepper flakes (to taste)
1 can cream of mushroom soup
1 C chicken broth/stock
Salt and pepper to taste
1 C shredded cheddar cheese
Saute onions and garlic in EVOO (in same pan that you cooked the chicken in) until soft, add a couple tablespoons of the broth to deglaze the pan. Add poblano and anaheim peppers and saute until soft. Add red pepper flakes and chicken. Combine soup and broth in a bowl and add to chicken mix in pan. Bring to a simmer, salt and pepper to taste. Place bell peppers in a baking dish (open side up!)- spoon filling into peppers to fill to top. Bake at 375 for 12-15 minutes until bell peppers are cooked through- top with cheese the last couple minutes to melt cheese.
Enjoy!
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