Last month I came up with a rice dish completely from scratch and thought that it would be good as a stuffed green pepper filling so I gave it a try. I wasn’t really happy with the result. I felt like it was missing something and it was too tomato-y. My husband said it tasted like stuffed green peppers to him. If you try it, let me know what changes you make. I’d like to try again.
Ingredients
- 4 green peppers
- 2 chicken breasts
- olive oil
- 1/2 lb bacon
- 1 (14.5oz) can no salt added diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can of corn (drained)
- 1 bag of cooked minute rice
- 2 T adobo seasoning
Instructions
- Cook your bacon so it's nice and crispy.
- Cut tops off of green peppers and boil in water for 15 minutes.
- Preheat oven to 350.
- Cut up chicken breasts into bite sized pieces and place in pan with some olive oil. Cook until no longer pink.
- Dump all the rest of the ingredients in a pan. Let cook together for about 10 minutes.
- Remove green peppers from water and place in an oven safe dish. Fill green peppers and around them with the filling.
- Bake for 30 minutes and serve.
About the author
Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.
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I think it looks really good! I should give your recipe a shot. My last attempt at stuffed peppers bombed and I haven’t made them since. Probably because I over cooked them. *sigh*
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I love the taste of adobo, so I wonder if I’d like that. It sure looks good!
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