This is a great health conscience dish that is easy to fit your tastes and easy to make! You may notice there are no tomatoes in my picture.... because I forgot them :) but this monochromatic chili was still really tasty!
Chicken Chili Stuffed Bell Peppers
4 bell peppers - I used green
1 lb ground chicken
1 can pinto beans, drained
1 can white kidney beans, drained
1 can diced tomatoes
2 Tb minced garlic
1/2 cup minced onion
1 tsp cumin
1/4 tsp chili powder
1 Tb diced jalapeno pepper
2 Tb diced pepperocini pepper
salt and pepper
Cook the ground chicken, garlic and onion in a large skillet over med-low heat, until chicken is cooked thru. While chicken is cooking, prepare your bells peppers. Cut off tops to make 'lids' later - then remove all seeds. Check to see if your peppers can stand on their own, you may need to trim off the bottoms so they can stand upright in your dish. Place any trimmings back inside the pepper. Stand all four peppers in a 9 x 9 casserole dish and set aside.
Once your chicken is cooked, turn heat to low and add beans and tomatoes. Stir well. Add your seasonings and peppers - alter according to your tastes; I like a strong cumin flavor with a little heat. Remove chili from heat.
Carefully fill each pepper with your chili, spooning any leftover chili in the pan, around the peppers. Place your pepper 'lids' on top and cover with foil. Bake at 375 degrees for 30-45 minutes, until peppers have softened.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!