cleverchickadee


Stuff Your Face with Stuffed Peppers by quornflour

Yeah, yeah, I know there are simpler 1 pan ways to make stuffed peppers, I’ve done it.

Sometimes I do not care, what I was is delicious stuffed peppers and that my friend is just what these are.

This makes 4 servings of 1 pepper per person.

Start with 4 poblano peppers or similar thin meat pepper (in this case I used what the store referred to as “Italian peppers” they were the same size so we are good.

Pig butter or peanut oil

4 boneless chicken breasts cut into 1″ pieces

2 T dried Italian seasoning

2 T crushed red peppers

Sea salt

1 t garlic powder

1 t onion powder

1 cup dry rice

1 can Ro*Tel

1 can white beans

Water

1 T Texas Fire Water (TFW)

1 ½ C grated cheddar cheese

In a medium sauce pan put 1T pig butter or oil and heat, add the dried rice and mix until the rice is translucent. Add 1 ½ C of water the can of Ro*Tel, the can of beans and the TFW. Cover, put on low heat and stir occasionally.

In a frying pan on medium high heat, heat a shallow layer (no more than a ¼” deep) of pig butter or peanut oil, add the chicken, Italian seasoning, crushed red pepper, onion powder and garlic powder and sprinkle with salt. Flip occasionally and cover with lid or aluminum foil.

Take the peppers and slice lengthwise and remove stem and seeds. Place them in an 8″x8″ baking dish and in an oven at 375⁰.

When the rice is cooked remove peppers from the oven, they should be soft enough to spread open without cracking, add 1 breasts worth of chicken per pepper then top with rice mixture, sprinkle with salt then add cheddar cheese and return to the oven until the cheese is melted (or crispy around the edges if you like), serve warm.

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1 Comment so far
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This recipe is so good, I don’t even think it’s legal.

Comment by Camp Freeport




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