Stuffed Bell Peppers

Stuffed peppers are what leftovers are for. They can be filled with any combination of starches, meats, beans and sauces,

making them a great vessel for leftovers. Most stuffed peppers are made because we have left over rice.

You can adjust this recipe in many different places. The rice can be swamped for couscous or quinoa,

you can use ground beef, or leftover roast chicken instead of the chicken breast, or leave the meat out

if your going the vegetarian route and replace it with beans of your liking. Some stuffed pepper recipes call for cutting off

the tops and using them as a lid for the peppers. In this recipe I sliced the peppers in half, for easier eating, plus

who doesn’t like to see a cheesy open faced stuffed pepper.

I used a mixture of white rice and brown rice, cook the rice according to package directions, or you can use precooked rice if you have some laying around.

I used different colored peppers for this recipe, the more common green peppers work just as well.

Roast the the peppers about 10 minutes before filling, I use my toaster oven for this recipe, I don’t like using my big oven for roasting small amounts of

ingredients, it heats up quickly and produces the same results. In fact I use my toaster oven on a more regular basis then my large oven.

After stuffing the bell peppers, top them with sharp cheddar or a cheese of your choice,  place them in a oven to table casserole dish, and return to oven for 30 minutes minutes,

or until the cheese is brown and bubbly. This peppers are great for next day reheats  or you can freeze leftovers for ready made meals

. They can also be cooked and kept in your freezer for months, for ready made meals. This is a great recipe for weeknight family dinners or a hands free company’s coming dinner

If you make this recipe be sure to leave me a comment and please don’t forget to tag me on Instagram…..

Happy cooking!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

6 large bell peppers

2 chicken breast

1 15 oz. can crushed tomatoes

2 cups cooked brown or white rice

2 cups chopped spinach

1 chopped onion

2 tablespoons chopped garlic

2 tablespoons olive oil and 2 tablespoons butter

1 cup grated parmesan

1/3 cup  chopped Italian parsley

1 egg

salt and pepper to taste

Instruction

Preheat oven to 375 degrees

Cook rice according to package directions

Rub bell peppers  with olive oil, salt and pepper.

Roast in a 375 degree oven for 10 minutes… set aside

Heat oil and butter in deep saute pan

Salt and pepper chicken cut into small dice

Saute chicken until golden

add onion and garlic, saute until onions are translucent

Add drained tomatoes simmer covered for  15 minutes

add chopped spinach, parmesan, cooked rice and egg to the saute pan

Mix all filling ingredients

Divide filling among the 6 bell pepper half’s

Bake 30 minutes

Top with parmesan cheese last 10 minutes

Top with Italian parsley and more parmesan ………ENJOY!!!!