It is no secret that I HATE bell peppers. They ruin everything they touch. I don’t care what you say–I will never like them.
However, the idea of stuffed peppers is one that I love. So, I have been making a few different kinds of stuffed Anaheim peppers instead. Anaheim peppers are usually the kind of peppers that most chile rellenos are made with. They have little to no heat, but a flavor that I love: very fresh, crisp, and almost sweet. And, rather than stuff them with a large amount of cheese and then soak them in batter and deep fry them, I have been trying some more healthy options.
This week I stuffed the peppers with shredded chicken (made in the crockpot), black rice, green chilies, and a small amount of cheese. Here is how it is done:
First, you have to cook your shredded chicken. The easiest way to do this is to use about 4 medium/large boneless chicken breasts, put them in the crockpot, and then add a can of your favorite salsa. Cook on high for at least 4 hours and then shred the chicken with a few forks. Easy. As. Pie. Just make sure you allow the chicken to spend a good amount of time in the crockpot.
Once your chicken is done, you can start your rice and preset your oven to about 350. We like really dark/black rice, but I suppose you could use whatever rice you prefer. Any kind of brown rice or Mexican rice would also work. But, you should probably stay away from that white stuff–it just isn’t good for you. 😉
Once your rice is done, mix your shredded chicken (you may want to drain the chicken a bit so it isn’t super wet), your rice, a can of diced green chilies, and some shredded cheese in a big ol’ bowl. No real measurements here–just go with your gut! This is your finished stuffing!
Cut the peppers down one side and then slice off the end with the stem. Run the pepper under cold water and gently remove the seeds. Once the seeds are removed, start stuffing. 🙂
Then, put your stuffed peppers in a baking dish. Cover with a can of diced tomatoes and some more cheese. Then, BAKE! The peppers will take about 15 – 20 minutes to cook. Depending on how crisp you like your peppers, you might want to check them once or twice to make sure they are to your liking. I like mine a little softer, and my cheese a little crisp–so these babies baked for 20 minutes or a little more.
Add some homemade guacamole and a dollop of sour cream and you are set! Delish! These also heat up wonderfully the next day.
I hope everyone is planning on having a great week! 5 days until Russ and I are on the beach in Key West–drinking margaritas and doing some serious relaxing!