Wednesday, April 23, 2014

Southwest Stuffed Peppers

I actually whipped up these stuffed peppers last week as my even lighter and more veggie-tacular version of the Cream Cheese Chicken Enchilada Stuffed Peppers, but failed miserably at actually getting this to the blog.  But we got onions and there's onions in this recipe, so hey it's still relevant!  Especially as we head into summer with all the squash and corn, this will be a great way to use it all up.

Southwest Stuffed Peppers

2 tsp olive oil
2 cloves garlic, minced
1 onion, sliced
5 green peppers, 1 sliced, 4 hollowed and lids removed to prepare for stuffing
2 cups corn (or 1 can)
1 yellow squash or zucchini, sliced (if you have a zoodler or a julienne peeler, use that!)
1 1/2 Tbsp cumin
1 can black beans, rinsed and drained
1 chicken breast, cooked and shredded (great for leftover chicken or rotisserie chicken)
1 cup chicken or vegetable broth
8 Tbsp salsa (be fancy and make your own Homemade Salsa)
1 Tbsp lime juice
1/2 cup, plus extra, shredded cheese of your choice (we use Daiya cheddar for dairy-free)
1/4 cup cilantro, chopped
Salt & pepper, to taste
Hot sauce, to taste -- optional

Preheat oven to 350 degrees.

You'll want to prep all of your veggies first, that way this recipe goes at light-speed.  It makes a TON of filling, so you can easily freeze any extra that won't fit in your peppers and use later for enchilada stuffing or bring it up to a boil with some stock and diced canned tomatoes for a filling soup.

Prep them veggies!

In a large skillet, and I mean large, heat olive oil over medium high heat.  Add in garlic and saute for about 1 minute or until fragrant.  Add in onion and pepper and saute for about 3 minutes.  Add corn, yellow squash and cumin and saute for an additional 3 minutes.  Next, pour in beans, shredded chicken, broth, salsa and lime juice.  Bring to a boil, then reduce heat and simmer until no liquid remains.

Stir in cheese, cilantro, and any hot sauce if you'd like a kick.  Then season with salt & pepper, to taste.  Remove from heat.

Take your 4 hollow peppers and stuff each with generous portions of the filling and top each with a sprinkle of cheese.  Place upright into a baking dish and bake at 350 for about 20-30 minutes, until skin on peppers starts to shrivel at top and look wrinkly and the cheese on top is nice & bubbly.

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