Just want to take a moment to wish a congratulations to the 5 winners of the crackers giveaway! You will have received an email from me. Please pardon my lateness. I am blogging from my phone today so please excuse the lack of names.
I have had quite the weekend! I met up with some Yelpers for beer and sausage then went to Long Island where I was tricked into driving.. for those that dont know- i am a 27 year old non-driver. I got into the car and courtney pulled into a parking lot and told me i was going to drive. I drove in circles with complete confidence and then got tricked into driving to her house. I did so and managed to do it safely. I only confused the gas and brake pedals twice.
Before i went to Long Island, I placed an order with fresh direct on some peppers. They were on sale. And I was thinking stuffed peppers for sure. The peppers were about $1 per lb and i ordered 5 peppers…. when the delivery arrived there was a note on the receipt saying there was a price adjustment on the peppers… which were so huge they cost me $15. Gee-sus!
Look at these HUGE Ass Peppers!
5 bell peppers split in half, core and seeds removed
1 tsp olive oil
1 medium onion, chopped
1/2 lb chicken breast
15 oz of canellini beans, rinsed and drained
1 cup of brown rice, cooked
1/2 cup cheddar cheese (+ 1/2 cup for the topping)
salt and pepper to taste.
Preheat the oven 400*. Arrange the peppers in a baking dish. I began by sauteeing the onions in olive oil over a medium flame. When they were translucent (after 7 minutes or so), i transferred them to a dish and added the chicken breast to the already hot pan. I pan-fried the chicken breasts over medium for about 6 minutes per side. When it was done, i chopped it up into bite size pieces.
I returned the cooked onions, chicken, beans, rice, and cheese to the pan and tossed to heat through. Seasoned with salt and pepper according to my preference.
Then, filled up the peppers with the yummy filling. The peppers were on the large side, so i was lucky to have enough filling for them. If you’re peppers are on the large side, you can always add more veggies or rice to the filling.
Sprinkle liberally with cheese. yum. I added a bit of water to the pan and covered it with foil for some steam action. I cooked on 400* for 35 minutes.
Behold. Rice, beans, and chicken in a huge and fresh bell pepper. This was awesome. You can even freeze them (but note that the pepper will be softer when you defrost and reheat) and makes a great lunch or dinner (2 halves for dinner in my house LOL)
I love how versatile stuffed peppers are!
What do you stuff into your peppers?? (or would like to?)