STUFFED PEPPERS OLE
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.