Ingredients
-1 lb ground or shredded chicken cooked with cumin, salt, and pepper
-1 c chopped celery
-1/2 c onion, diced
-2 cans green chiles
-1/4 c Franks hot sauce
-2 tsp oregano
-2 bell peppers, halved and seeded
-salt and pepper to taste
Mix all the topping ingredients together and season to taste. Stuff in the pepper halves and put on a baking sheet with a rim.
Preheat the oven to 350F. Add a loaf pan half full of water and let it warm up about fifteen minutes before adding the peppers in. The steam will help cook the peppers and keep the filling moist.
Bake for about 35-40 minutes. I plan on topping them with a greek yogurt bleu cheese dressing that is light and healthy.
Happy crafting!
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