Hey guys, I am coming to you this week with another quick and easy recipe but believe it or not, it’s not from the Crock Pot. Not that I have put the Slow Cooker away for the season, it’s just that there was a great sale on green peppers at Food Lion and I wanted to try something different.
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Ingredients:
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- 4 Large green peppers
- 1 lb Ground Chicken, cooked in skillet coated with oil
- 1/2 cup onion, chopped
- 1 can tomatoes, diced
- 1⁄2 cup long grain wild rice
- Seasoning Salt
- 1/2 cup Parmesan & Romano Shredded Cheese
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Instructions:
- Cut off the tops of green peppers; discard the seeds and membranes.
- Chop green pepper tops and dice onions to make 1/4 cup, set aside.
- Place the whole green peppers, uncovered into boiling water for about 5 minutes; invert and drain well.
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Sprinkle insides of the peppers lightly with seasoning salt.
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In a skillet cook ground chicken, onion and chopped pepper until meat is thoroughly cooked and vegetables are tender.
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Add drained tomatoes.
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In a separate pot prepare rice according to directions then add to ground chicken mixture.
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Stuff peppers with meat mixture and top with shredded cheese. Place in a baking dish and bake, covered in a 350-degree oven for 30 minutes.
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Serve and enjoy. The mixture is more than enough for leftovers to be wrapped in a Tortilla for lunch the next day!
Let’s Chat: do you like stuffed green peppers?
