I posted a pic on my Instagram (@sewbettyjane) a week or so ago of John's stuffed red peppers and several people asked for the recipe. I didn't have time to tag everyone and tell them where I got it, or what changes he made, so I decided to share it here on my blog. It also gave me an excuse to get on here.
You will need...
extra virgin olive oil
1/2 lb ground Chicken breast w/ some ground thigh meat (John grinds ours)
1 cup chopped yellow onions
2 tbsp homemade taco seasoning (recipe below)
2 cups of cooked brown rice
4 Red bell peppers, halved.. seeds removed (we only used 2 and the leftover mixture we froze & made enchilada's with it that weekend)
1 can of black beans, drained and be sure to rinse them to get sodium off!
½ cup frozen corn
1 (15 oz) jar of peach salsa (try to find an organic one that is clean, or make your own)
sharp cheddar cheese, shredded (just a little for the tops)
cilantro
sour cream
sliced avocado
Taco seasoning
1 tbsp chili powder
1/4 tsp each of garlic powder, onion powder, crushed red pepper & oregano
1/2 tsp paprika
1 1/2 ground cumin
1 tsp each of salt & black pepper
Mix well! I store mine in an old spice jar (seasoning jar not the cologne...ha!)
preheat oven to 400*. Lightly coat the peppers with evoo and roast in the oven for 25 minutes. While these are roasting, saute your onions in a 1/2 tsp evoo for 3-5 minutes...remove them and brown your chicken until no longer pink, then add onions back to pan along with the rice, black beans, corn, salsa & seasoning... Then stuff your peppers generously!
Bake for 20 minutes...the last few minutes top with about a tablespoon of sharp cheddar and bake until melted and bubbly. Top with chopped fresh cilantro, sliced avocado & a dollop (or three) of sour cream.
Yummy! These are seriously delicious!!!
Recipe adapted from this one found here: http://simplylovefood.blog.com/2012/02/25/southwestern-stuffed-peppers/
