Spicy Chicken Stuffed Bell Peppers

• 2 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1/4 cups Red Onion, Minced
• 2 whole Chilies In Adobo, Minced
• 1 cup Shredded Carrots
• 1/4 cups Cilantro, Roughly Chopped
• 1/2 cups Orange Juice
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Brown Sugar
• 2 whole Chicken Breasts
• 1 bunch Baby Spinach
• 3/4 cups Shredded Cheese (your Preference), Plus More For Sprinkling Over The Peppers Later
• 3 whole Bell Peppers, Cored From The Top And Seeded
• 1 drop Sour Cream For Garnish
• 3 slices Avocado, For Garnish
• Optional Accompaniment: Rice, Black Beans, Etc

1. Brown the butter in a skillet over medium/high heat.
2. Once brown, switch to medium heat and add the garlic, onion, chilies, cilantro and carrots.
3. (You could really use any veggies here that you have laying around squash, tomatoes, celery, greens...a shredded potato would probably even work).
4. Saute veggies for 3-5 minutes.
5. Once the veggies are starting to get tender, add the orange juice, Worcestershire sauce and brown sugar.
6. Stir until everything is combined.
7. Then toss in your chicken breasts and cook covered for about 15-20 minutes.
8. In the last couple of minutes, add the spinach and cook until barely wilted.
9. Pull the chicken breasts out of the pan and crank up the heat to reduce the sauce/veggies, 3-5 minutes more.
10. Meanwhile shred or chop the chicken into bite size.
11. Return to pan and stir around to coat with juices.
12. Transfer chicken mixture to a bowl and refrigerate, covered, for 30-45 minutes until cool.
13. The more you stir it, the quicker it will cool off in there.
14. While the chicken is cooling, preheat the oven to 350F.
15. When the chicken is cool, stir in shredded cheese.
16. Stand your bell peppers up in a baking dish and fill with chicken mixture.
17. I used 3 large red bell peppers, but if you find smaller ones you could probably make 4 from this recipe.
18. Bake in the oven for about 45 minutes.
19. You will want to rotate the peppers while they cook so the parts that are touching will cook in time.
20. In the last 5 minutes, sprinkle on some more shredded cheese over the peppers and once they are ooey, gooey melty they are ready to eat!
21. You may want to let them sit for 5 minutes to cool off first though- save your tastebuds!
22. !
23. I spooned some black beans into a shallow bowl and put a dollop of sour cream and avocado slices on there before plating the pepper.
24. Enjoy the bright colors and various textures!

butter, garlic, red onion, chilies, carrots, cilantro, orange juice, worcestershire sauce, brown sugar, chicken breasts, spinach, shredded cheese, bell peppers, avocado, rice

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-stuffed-bell-peppers/ (may not work)