Wednesday, September 25, 2013

Mini Stuffed Peppers

Jen made these delicious stuffed peppers for Ari's baby shower. They are a crowd pleaser and so nutritious!




Mini Stuffed Peppers 
This recipe will feed a crowd!

To make the Shredded Chicken
Cover with water in a stock pot and bring to a boil, then simmer for one hour:

 5 boneless skinless chicken breasts
 1 tsp Garlic powder
 2 tsp Salt
 1/4 tsp Cayenne pepper

Take the chicken out to cool chicken while you chop and saute these vegetables over medium heat in a large skillet or wok:

 2 tsp oil
 1 sweet yellow onion diced 
Saute onion until just browned, and cook the rest of the veggies just long enough, so they are still crisp.
 2 cloves garlic minced
 1 Cup shredded carrots
 1 Cup corn kernels (frozen works fine)
 2 Cups broccoli florets
 1 Cup chopped zucchini
 1 Cup chopped yellow squash
 Salt and pepper to taste

Turn off heat and stir in

 1 Cup panko, bread crumbs or rice to thicken mixture
 1 Cup Shredded Cheddar Cheese

Shred the chicken with a fork and stir into the vegetable mixture. Allow mixture to cool while you prepare

 3 bags of sweet mini peppers (we got ours from Costco)

Wash and cut in half lengthwise, I left the stems on - they made little handles and looked colorful.
Place the halves on a cookie tray cut side up and fill with the filling like so:


Sprinkle the whole thing with grated cheese: 
(this is the Mexican three cheese blend found at Costco)


Pop it in the oven at 450 degrees for 20 minutes or until the cheese is bubbly and Serve!


You will have people, like baby K, asking for "more please!"



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