Recipe Box, Stuffed Peppers Ole!

the Painted Apron

10 years ago

This is a great twist on the usual Mexican burritos and enchiladas, and it is chock full of vegetables

You can lighten it up by eliminating the rice, sour cream and cheese

if you’re a saint

which I’m not, so I made some Happier than a Pig in Mud Mexican Rice

and under cooked it just a tad and put it in the bottom of a baking dish

Then a remembered I had some leftover Homemade Velveeta in the fridge and decided to tuck a little in each pepper for a little extra creaminess

Load the pepper halves with the chicken, corn and black bean mixture and place on top of the rice

Now comes the fun part! Mix sour cream and refried beans and season with a little chili powder and cumin

Frosting!!

Spread it over the stuffing

and add cheddar sprinkles! Now you have cupcakes!

Refrigerate for several hours if you want to make these ahead of time

Bake at 350 for 45 minutes or until heated through

Serve with a little crispy lettuce

Enjoy!

Here’s the recipe:

STUFFED PEPPERS OLE

Course Main Course

Cuisine American, Tex-Mex

Keyword Asian chicken thighs, Mexican chicken casserole, Mexican stuffed peppers, stuffed peppers, Tex-Mex dinner

Servings 4

Equipment

slow cooker

Ingredients

2 large sweet peppers any color, halved, cored and cleaned of seeds and white membranes
1 large sweet onion diced and divided in half*
1 can 15 oz. black beans rinsed and drained well
1 can 15 oz. corn rinsed and drained well
2 large bone in chicken thighs
2 cups chicken stock**
2 oz. Velvetta cheese or other cheese cubed [optional]
2 oz. sharp cheddar grated
1/2 cup sour cream
1 cup refried beans
1/2 tsp. cumin
1/2 tsp. chili powder
prepared rice

Instructions

Place chicken thighs in a slow cooker with chicken broth and cook on high for 3-4 hours. Reserve stock for rice. Prepare rice until almost cooked and place in a cooking oil sprayed baking dish.
Shred chicken and toss with drained corn, black beans and onion. Season with salt and pepper. Fill peppers half way and tuck in some Velveeta or cheese cubes if desired, and then place in baking dish on top of rice. Pile more filling on top of pepper halves.
Combine sour cream, refried beans, chili powder and cumin. Gently spread “frosting” over the filling in the peppers. Sprinkle with grated cheese. Can be refrigerated at this point until baking. Bake at 350 for 45-60 minutes until heated through. Makes 4 large servings

Notes

*you can use leftover chicken or rotisserie chicken and skip the slow cooker step. You can also eliminate the rice altogether and bake the peppers in a baking dish as directed.

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