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"The belly rules the mind."--Spanish Proverb

Chicken Stuffed Bell Peppers Recipe

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This recipe for Chicken Stuffed Bell Peppers is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless chicken breasts, diced
¼ cup soy sauce
2T lemon juice
2 jalapenos, seeded and finely diced
2 small potatoes, finely diced
2 ears fresh corn, cut from the cob
2 garlic cloves, minced
3T chopped cilantro
1 tomato peeled, seeded, diced
1½ cups grated Monterey Jack cheese
4 large green (or red) Bell peppers
Directions:
Directions:
Toss the diced chicken in the soy sauce and lemon juice and let marinate for 30-60 minutes.

Combine the chicken with the rest of the ingredients (except the Bell peppers and ½ cup of cheese).

Cut the tops off the peppers, remove the seeds and stuff the peppers with the chicken mixture. Replace the tops and place the pepper in a glass casserole dish. Bake at 350ºF for 1 hour.

Remove the tops from the peppers and sprinkle on the remaining cheese. Bake for another 15 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We prefer red peppers for this dish. We serve with rice and a Chenin Blanc.

 

 

 

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