Chicken and Rice Stuffed Peppers

Where did the pepper go to have a few drinks?
The salad bar.

 Last night, I still had some of those beautimous red peppers left over (Costco had a bag of 6!) and thought I'd stuff'um with some goodness, and serve them up with a salad for dinner.

 Here's what you need for these Chicken and Rice Stuffed Peppers for 2 (with leftovers, so if you are cooking for 4 use the same amount plus 2 more peppers):
1 small pat of butter, plus 1 small pat of butter
1 cup rice
2 cups of chicken stock

2 large red peppers
1 yellow onion
1 pack of organic ground chicken ($6 at Publix) (or use whatever meat/veggies you want)
1 tablespoon of chopped Italian parsley
1 vine tomato
1/2-1 cup of garlic Alfredo sauce
1-2 tablespoons of Italian bread crumbs or cheese (for topping peppers)



Make rice.  Put small pat of butter in pan.  Pour in 1 cup of rice.

Mix rice around with butter on medium heat for 30-45 seconds.

Add 2 cups of chicken stock.  Bring to a boil for 1 minute, cover, then bring down to low for 20 minutes.

While the rice is cooking, get the rest of your goodness ready.  Get out a skillet, add a small pan of butter and turn heat up to medium.

Grab a onion.  Chop it up.

Add to skillet, add some salt and pepper.

Get out 2 beautimous peppers.

Cut the tops off.  Chop up the tops, minus the stem/stalk and seeds.

Add to onions.

Mix'um up, let'um cook and get friendly.

Add 1 package of ground organic chicken.  Add some salt and pepper.

Use a wooden spoon and break up the meat, let it get to know the peppers and onions.

Add some chopped up Italian parsley, if you've got it.  Green stuff always looks nice with red stuff.

Grab a tomato.  Cut it up and add it to the party.

When your rice is done, put it in a bowl and add some salt and pepper.

When your chicken-goodness mixture is fully cooked through.  Add half to the rice.

Let the extra pan-half cool, then store in the fridge for tomorrow's dinner.  Make it into enchilada filling, tacos, wrap sandwiches, top nachos....etc. etc.

Back to tonight's dinner.  Mix the rice and chicken-goodness together.

Add a bit of garlic Alfredo sauce.

Add a bit more.

 Mix together until desired saucy-ness is achieved.

Grab a pan to cook the peppers in, and spray with cooking spray or butter.  Preheat oven to 350 degrees.

 Put the peppers in the dish.

Start stuffing with goodness.

Keep going.

All the way.

Get out some Italian style bread crumbs or top with cheese.

If using crumbs, mix with a little canola oil to help brown when in the oven.

Top off the peppers with bread crumbs (or cheese).

Place in 350 degree oven for 30 minutes, until tops are brown ( I like my peppers to still be a little crunchy, if you desire less crunch, cook longer)

After 30 minutes.  B-E-A-Utimous.

Plate up with a side salad.

Mmmmm.....