Chicken Taco Stuffed Peppers

Oh hey, how’s it going?  Remember me?  My first blog post since May.  Wow.  I can’t believe that time flew by so fast.   Sorry for such a long hiatus.  It’s been an interesting couple of months filled with really high highs, and very low lows. It has been a stressful time, but I am now at the point where the stress was worth it because amazing things are happening.  That’s all we can ask for, right?  Here’s hoping this pendulum keeps swinging up!

Speaking of good things.  I was fake birthday bombed on Friday. Have you ever experienced that? I don’t think I have ever laughed harder than when everyone was starting at me while my table sang me happy birthday. Equal parts embarrassing and hysterical.  For those familiar with Saint Paul, did you know that Mancini’s turns into a geriatric dance party at 9:00pm?  I have never seen seniors shake it like I did that night.  That’s one to remember!

My mom is fostering my brother’s cats for a couple of months, so naturally I had to schedule a kitty date for this past week, then show my husband pictures of how amazing the cats are.  It’s was a stop on my path to convincing the hubby that we need a kitten (or two). Wish me luck!  I stayed for dinner; leftover stuffed peppers.  I forget how simple and nutritious stuffed peppers can be so I decided they should be on the list for this week.

But I knew that it was time to get back into the blog, so of course I had to come up with a NEW stuffed pepper recipe. Welcome to my belly, Chicken Taco Stuffed Peppers. Yum!

Enjoy, folks.  It’s good to be back!

 


 

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  • Servings: 4-6
  • Time: 60 minutes
  • Difficulty: easy
  • Print

Ingredients

 

4 chicken breasts

4 bell peppers (assorted colors), tops cut off and deseeded

1 jar salsa of choice (I used Full Circle organic mild salsa)

1 4oz can diced green chiles

1 cup rice

1.5 cups chicken broth

½ tbs chipotle adobo sauce

2 tsp lime juice

½ red onion, diced

½ cup shredded cheese

 

For Garnish

Avocado

Sour Cream

Cilantro

More salsa!

 

Directions

  1. Preheat oven to 350°.
  2. In a baking dish, combine the jar of salsa and diced green chiles. Top with chicken breasts and cover chicken with salsa.
  3. Bake for 40 minutes until cooked through, then remove from oven and let cool for a few minutes. Shred with two forks.
  4. While chicken is cooking, prepare your rice. In a large saucepan, combine rice, chicken broth, adobo and lime juice.
  5. Bring rice to a boil then cover and turn heat down to low. Simmer for 20 minutes. Remove from heat and let stand for 5 minutes.
  6. In a small baking dish, position your peppers so they are standing.
  7. Add the rice to the baking dish full of chicken and salsa and mix well. Then, spoon the chicken and rice mixture into the peppers. Add any remaining to the baking dish. Top each pepper with diced onion and cheese.
  8. Bake at 350° for 20 minutes until peppers are soft and cheese is melted.
  9. Top with avocado, cilantro and sour cream (if desired) and if you are really crazy, you can even add more salsa!

 

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Thanks for reading! ❤

M

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