I took a red bell pepper (the colored ones were on sale at Kroger!) and cut out the core. I salvaged some of the "meat" from around the stem and diced it to go in the filling.
The diced pepper was added to a diced tomato, a few spinach leaves, three or four boneless, skinless chicken tenders and simmered in a couple tablespoons of water (which will cook out). Season to taste.
When the chicken was done, I shredded it then added it back to the pan with 1/4 cup brown rice (already cooked).
Once everything was added, it was stuffed into the red pepper and baked at 375 degrees for about 25 minutes.
Yummo!!!
2 comments:
That looks AMAZING! You have now effectively put me in the mood for stuffed peppers!
i was just blogwalking.. found this kinda interesting.. wanna try :) thanks for this.
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