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Friday, January 16, 2015

Southwestern Stuffed Peppers

Oh my! It's 2015. That's so....um, strange. But maybe good strange. I digress. Back to cooking new recipes and blogging about them! I really do enjoy cooking and blogging. I hope that comes through to anyone who reads or follows this blog. So, let's start the year off with a yummy new recipe! Go!

Southwestern Stuffed Peppers

1 cup frozen corn
1 can low sodium black beans, drained and rinsed
1 large chicken breast (seasoned w/ S&P), cooked and shredded
6-8 oz. sour cream
3 large sweet peppers
2 chipotle peppers (in adobo sauce), chopped
2 tsps. sauce (from the chipotle peppers)
1/2 tsp. salt
1/2 tsp. cumin
dash pepper
grated cheese (your favorite kind), for topping

Combine everything but cheese and peppers in medium bowl to create the filling.


Slice each pepper horizontally, remove seeds and stems. Spray a large casserole dish and stuff each pepper to the top with the filling. Top each one with a healthy sprinkling of shredded cheese.




Bake covered at 400 in the oven for 20 minutes. Remove foil and bake for an additional 15-20 minutes (watching cheese so it doesn't burn) and remove from oven. Enjoy with your favorite toppings!


Servings: 4-6
Time: 40 minutes

Notes: These are soooo good and BONUS: Easy! If you like less heat, dial back the chipotle ingredients. This is a little on the spicy side. I will definitely make this again! We both really loved it and the leftovers will be gone ASAP. Happy 2015 everyone!