Stuffed “Chili” Peppers
Source of Recipe
unknown
List of Ingredients
3 sweet green peppers
2 tbsp vegetable oil
1 cup chopped onion
1 cup chopped sweet red pepper
1 ¼ lbs ground chicken
2 tbsp chili powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp ground cumin
1 can (15.5 oz) small white beans, drained and rinsed
½ cup bottled bbq sauce
2 tbsp tomato paste
½ cup shredded cheddar cheese
½ cup sour cream, for garnishRecipe
Heat oven to 350 degrees. Prepare peppers*.
In large skillet, heat oil over medium-high heat. Add onion; cook, stirring, 3 minutes. Add red pepper; cook 2 minutes. Add chicken; cook, stirring occasionally, until chicken is no longer pink, 5 minutes. Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes.
Meanwhile, coarsely mash half the beans. Stir mashed beans, whole beans, bbq sauce and tomato paste into chicken mixture. Reduce heat to medium; cook 2 minutes. Remove skillet from heat.
Fill each pepper. Top with cheese. Bake at 350 degrees until heated, 10 minutes. Garnish with sour cream.
*Pepper preparation:
1. Cut peppers in half and remove core. Boil in lightly salted water 4 minutes.
2. Carefully remove with tongs and place in a 13x9x2-inch baking dish.
3. Using 2/3 cup measure, fill each pepper half, mounding slightly.
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