Wednesday, August 22, 2012

Southwestern Stuffed Peppers

Let's not beat around the bush here.  Go ahead and copy and paste the ingredients and directions below right into Microsoft Word.  Then, add those ingredients to your shopping list because you want to add this to next week's menu.  Heck, you may even want to forego Thursday night's meatloaf and just make this.  Yes, it's that yummy!
Just in case you're wondering, no, I do not always pile up all my ingredients before I begin cooking dinner.  I do that especially for you.  Do you feel special?  Because you should.  I love my readers!  :)

1/2 c. long-grain white rice
1/2 Tbs. olive oil
3 scallions, thinly sliced, white and green parts separated
1-2 c. cooked, shredded chicken
1 ear's-worth of corn kernels
1/2 of a 4.5 oz. can of chopped green chilies
1/2 tsp. cumin
1 c. grated Monterrey Jack
Kosher salt and pepper
2 large bell peppers, halved lengthwise, ribs and seeds removed
1/4 c. yogurt
1/4 c. salsa

1. Heat oven to 375 degrees.  Cook rice according to package directions, or, better yet, the way Mamaw taught you. 
2. In a large bowl, mix together the oil, scallion whites, chicken, corn, chilies, cumin, cooked rice, 1/4 c. Monterrey Jack, 1/2 tsp. salt, 1/4 tsp. pepper.
3. Arrangew the bell peppers, cut-side up, in a 9x13-inch baking dish.  Divide the chicken mixture among the bell peppers, add 1/2 c. water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 minutes.
4. Uncover, sprinkle with the remainings 1/4 c. cheese, and bake until browned, 5-7n minutes.
If you're using regular yogurt, you're probably good to go. If you're using Greek yogurt, mix it with a little water until it's easily spreadable.  Drizzle it over the peppers and top with the salsa and scallion greens.
5.  Enjoy!

This recipe was (heavily) adapted from Real Simple's Stuffed Pepper recipe.

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