Chipotle Chicken Stuffed Bell Pepper
- 1 Chicken breast; shredded
- 1 bell pepper
- 1/3 can black beans; rinsed and drained
- 1/2 cup rice
- 1 cup chicken stock
- 2 slice of bacon
- 1/2 cup regular salsa
- 1/2 onion; small dice
- 1 clove garlic
- 1 can chipotle salsa
- 1 handful of shredded mexican blend cheese
- 1 salt and pepper
- Render bacon.
- Set aside.
- Saute onion in bacon fat until nearly golden.
- Add garlic.
- Add rice.
- Saute 30 seconds.
- Add regular salsa.
- Add a pinch of salt and pepper.
- Add chicken stock.
- Cover and simmer on low 15 minutes.
- Remove from heat.
- Let stand covered 5 minutes
- In a mixing bowl, combine shredded chicken, cooked rice, beans, cheese , and chipotle salsa.
- Remove top from bell pepper.
- Pull apart ribs with your fingers.
- Stuff bell pepper with chicken mixture.
- Stand up in saute pan or small roasting pan.
- Add crumbled aluminum foil balls to fill space in pan to prevent pepper from moving if necessary.
- Add water to cover the bottom of the pan.
- Cover and roast approximately 45 minutes at 350 degrees or until peppers are wilted and mixture is slightly bubbling.
- Variations: Corn, jalapeno, cilantro, goat cheese, cotija cheese, lime juice, arugala, spinach, or tequila.
chicken, bell pepper, black beans, rice, chicken stock, bacon, regular salsa, onion, clove garlic, salsa, handful, salt
Taken from cookpad.com/us/recipes/351309-chipotle-chicken-stuffed-bell-pepper (may not work)