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Chicken Stuffed Red Peppers
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Easy to get ready and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood. Serve with a salad
4 red peppers
4 boneless skinless chicken breasts, sliced to resemble fine stir fry (2 whole breasts)
1/2 cup onions, chopped
1 (7.00 ounces) can sweet kernel corn
1/2 cup pine nuts
1 teaspoon cumin
1 teaspoon hot chili flakes (optional)
salt and pepper
1 cup cooked rice
2 roma tomatoes, chopped
1 cup chicken broth
Slice the top off each pepper- save the tops, snap off the stem. Remove seeds & membranes from peppers, do not puncture the bottoms. Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx. 5 min). Add corn, pine nuts, cumin, chili flakes, salt & pepper. Return chicken to pan, add rice & chopped tomato. Fill the peppers and place in the crockpot. Set each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
Turn on low for approx 5 hours- Try not to lift the lid until near the end.
If the broth has evaporated add a bit more or just add plain water.
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