Pinterest is an amazing thing. It causes you to stumble across things you never thought of or recipes you've never tried. I kept seeing stuffed bell peppers pop up under the Food & Drink category and always thought they looked delish but I had never tried them.
One of my
weekly goals this week was to try a new recipe, so why not give them a try?
After looking at a few different recipes, I came up with this concoction, so feel free to try it out yourself.
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| Ingredients: Bell pepper, shredded chicken, mexicorn, rotel, olive oil, black beans, mild cheddar cheese |
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| Cut the pepper in half and take out the stem and seeds. |
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| Spray the peppers with the olive oil and place in a baking dish and cook for 20-25 minutes in the oven at 400 degrees. |
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| Mix the chicken, beans, corn, and half the can of rotel together. |
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| Be careful not to step on the dogs that are patiently waiting for you to drop something. (No, I don't have three dogs. The one in the front is Jefferson, I'm dog sitting for the week.) |
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| Once the peppers are roasted, flip them over and fill with about half a cup of the chicken goodness. )I put the leftover filling in the freezer to use for other recipes.) Pour the rest of the rotel over the peppers. Put them in the oven for another 15 minutes. |
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| Sprinkle with cheese and pop them back in the oven for 5 minutes. Then ENJOY. |
Final review: Really good and low calorie, but I think it needed some taco seasoning or something a little more spicy. Not bad though!
Those look delicious!
ReplyDeleteSo I had the leftover one last night, and it was even better than the first! I think it had time for all the flavors to soak in or something. All I know is that it was DELISH!
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