Sunday, October 14, 2012

Stuffed Peppers

Not gonna lie, I don't think this is much of a recipe because really I just took anything I had in the fridge to make this and kinda winged it but I figured if anything you can learn a little something about improvising.  Recipes for me a just a guideline but I don't follow them most of the time.  

Salt and Pepper
10 Small Peppers (I used the last of the peppers from our garden this year!)
1/4 of a large onion, chopped
1 Left Over Chicken Breast
Instant Rice
1/2 C Croutons
Chicken Stalk

1. Pre-heat oven to 350 degrees.  Prep the peppers by cutting the tops and emptying out the insides.

2. Make the rice according to the package directions except add half of the liquid as chicken stalk.  That will give the rice a lot more flavor.  Set aside. 

3. Cut the chicken into bite size pieces as well as one pepper and the onion. On the stove-top cook down until nice and tender. Salt and pepper as you go along.  Once it's cooked mix it with the cooked rice. 

4. Salt and pepper the inside of the peppers and spoon in the rice mixture into the pepper. Crumble the croutons in a small baggie and sprinkle on top. You might have to push down a little so they nestle into the top of the pepper. 

5. Cook for about 15-20 minutes until the peppers looked cooked through and the top of the croutons are nice and golden brown.  

I say this is a nice meal, hubby said it was a snack.  You be the judge.

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