Homemade Chicken Stuffed Peppers

Hello.

It's been awhile, I know. The month of October has been absolutely CRAZY. I will admit as well, I have had little motivation to do any sort of cooking. In fact, we have only done two regular grocery shopping trips this last month due to life being 1001 places everyday. This is amazing to me, because I usually try to go to the store at least once a week so we always have things to eat at the house, and to help save money. This month was the exception.

I did however, have a little time to create a new recipe! We were craving stuffed peppers, so I buzzed around on Pinterest to find a recipe I thought we would like, but I couldn't find one. So, I got creative and just threw a bunch of things together and it turned out really well! So today, I thought I would share my success with you all.

This recipe is perfect to make a large amount of, and put in the freezer and save for a later date. I love these kinds of meals, and am delighted when I find them! Without further ado, grab your skillets and lets get cooking!

Homemade Chicken Stuffed Peppers

Note: All of these measurements are approximate. I just threw in what I had in my fridge and freezer to make these, adjust to your liking!

1 cup Rotisserie Chicken, diced or shredded
1/2 onion, diced
1 jalapeno, seeded and diced
1/2 can organic fire roasted diced tomatoes
1/2 cup frozen corn kernels
3/4-1 cup cooked rice, any kind
4 bell peppers, seeded and chopped in half
Chili powder & cumin to taste
Salt & pepper to taste
Fresh cilantro for topping
Shredded Monterrey Jack cheese for topping
Olive Oil for sauteing 

Second note- Ignore my pans, they are on their last leg, or handle? Anyways, its time to upgrade and I haven't found the perfect set I'm in love with yet. I would use my cast iron, but it is due for a seasoning, so it is out of commission until I find time to do it!

Throw some olive oil, your chopped onion and jalapeno in a pan. Saute for a few minutes. Season with salt & pepper to taste. Sweat out those veggies!

Next, throw in your fire roasted tomatoes. You want some juice as well.

Stir in some corn. I used frozen kernels, but you can use canned if you prefer as well. Let those get all warmed up in your pan.

Add the rice. Yum!

Next, I added some chili powder and cumin to the mix. I just sprinkled it in around the pan. Make sure to give your concoction a taste during this step to make sure your seasonings are to your liking.

Add the chicken, and your ready to stuff those peppers!

Stuff your peppers with your mix. Yes, I'm cooking these in a pie pan. My large pan I usually cook in was in the dishwasher. Story of my life lately, nothing I need is clean when I need it!

Bake your peppers for 10-15 minutes covered with foil at 350.

Pull them out of the oven, and add some cilantro.

Then smother them with cheese! Put them back in the oven, uncovered for 15 minutes.

And...Voila! Your stuffed peppers are ready to enjoy! Let them cool for a few minutes before biting into them, these babies will be very, very hot! A suggestion for what to pair with the peppers: baked potatoes, french rolls, or a crispy baguette or crostini with your favorite toppings. 

I hope you enjoyed this post, let me know if you try these, I'd love to hear what you all think! 

-A