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Chicken Stuffed Peppers

I am absolutely in love with this new cookbook that I have. FIXATE. My last post was a recipe from there; Healthy French Toast. I have yet another great FIXATE recipe for you! I am a huge fan of chicken and peppers in any form. But my favorite, more recently is stuffed peppers. Now, I have done stuffed peppers with ground turkey and never with any other kind of meat. Today I will be sharing the recipe for Chicken Stuffed Peppers.

Chicken Stuffed Peppers:

4 medium bell peppers (red, yellow or orange); seeds removed and cut in half
2 tsp olive oil
1 medium chopped onion
1 1/2 lb raw boneless, skinless chicken breast, chopped into 3/4 inch pieces
*I used ground chicken. But feel free to follow the recipe*
2 finely chopped garlic cloves
1 tsp ground chili powder
1 tsp ground cumin
1/4 tsp sea or Himalayan salt
1/4 tsp ground black pepper
1 cup Grandma’s tomato sauce (see recipe below)
*I used chicken stock instead, due to my tomato allergy
2 cups cooked Quinoa
1 cup canned and drained black beans
1 cup frozen corn kernels
5 tbsp chopped fresh cilantro (reserve for granish)
1 tbsp fresh lime juice
1 cup shredded Monterey Jack cheese
Pinch of hot pepper sauce (optional — to taste)

Preparation:

1. Preheat oven to 375.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large, nonstick skillet over medium heat.
4. Add onion; cook and stir frequently, for 4 to 5 minutes or until onion is cooked.
5. Add garlic, cook and stir frequently for 1 minute.
6. Add chicken, chili powder, cumin, salt and pepper; cook and stir frequently, for 5 minutes or until chicken is cooked.
7. Add Grandma’s Tomato Sauce, quinoa, black beans, corn, cilantro and lime juice. Reduce heat to medium-low heat, cook and stir occasionally for 3 to 5 minutes or until heated through.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half, cover lightly with foil.
9. Bake for 35 minutes or until peppers are tender; remove foil.
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.
11. Serve sprinkled with cilantro and hot sauce (if desired).

Grandma’s Tomato Sauce:

2 tbsp olive oil
1 chopped medium chopped onion
4 finely chopped garlic cloves
1 (6-oz) can tomato paste, no salt added
1/4 cup red wine
2 (28-oz each) cans whole peeled tomatoes — San Marzano or Cento, crushed or pureed in blender or food processor
2 tbsp agave nectar
1 tsp sea or Himalayan salt
1/4 tsp ground black pepper
1 (3-oz) Parmesan (or parmigiano) cheese rind
3 tbsp finely chopped fresh basil

Preparation:

1. Heat oil in large saucepan over medium-high heat.
2. Add onion and cook, stir frequently for 5 to 6 minutes or until onion is cooked.
3. Add garlic and tomato paste, cook, stir constantly for 2 to 3 minutes. DO NOT let tomato paste burn.
4. Add wine, cook, stir constantly for 2 to 3 minutes.
5. Add tomatoes, agave, salt and pepper. Bring to a boil, stir frequently. Reduce heat to low, gently boil, stir occasionally for 3 minutes.
6. Add cheese rind, cook, stir occasionally for 1 hour.
7. Add basil and mix well.

ENJOY :)!!!

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