This was scrumptious. I couldn’t find a recipe that I wanted to make, so I came up with this one instead.
Here’s What You’ll Need:
- 4 – 6 organic bell peppers, any color
- 1 cup cubed or shredded Homemade Organic Chicken Roast
- 1 cup cooked organic brown rice
- 1/2 cup organic yellow onion, diced
- 4 organic garlic cloves, minced
- 1 cup organic black beans, prepared
- 1 medium organic tomato, diced
- 1 cup organic frozen corn
- 1 cup chicken aspic (gelatin) or Homemade Chicken Stock (You may need to thicken the sauce with roux if you use stock.)
- 1 tsp. Homemade Organic Taco Seasoning
- 1 tsp. dried organic cilantro
- 1/2 tsp. organic chipotle powder
- 1 Tbsp. schmaltz (rendered chicken fat)
- Real Salt, if needed
- organic freshly ground peppercorn blend, if needed.
- 1/2 cup organic cheddar cheese, shredded (optional)
Here’s How I do it:
- Prepare the brown rice [Cook it in two cups of Homemade Chicken Stock or Homemade Vegetable Stock, schmaltz or pasture butter and a tsp. of Real Salt, bring to a boil, reduce heat, cover and simmer for 1 hour.]
- Preheat the oven to 350° Fahrenheit.
- Use some additional schmaltz to grease a stainless-steel cookie sheet without any type of coating on it.
- Place schmaltz into a large skillet over medium-high heat.
- Add onion to the skillet and saute for 5 minutes.
- Add garlic to the skillet and saute for 1-2 minutes, until fragrant.
- Place the chicken aspic into the pan and allow to liquefy.
- Add the corn, and tomato and bring to a boil.
- Stir in the seasonings: chipotle, cilantro, salt and pepper and mix well.
- Add the chicken, cooked rice and prepared black beans to the mixture.
- Cook until heated through, about 8 to 10 minutes, then take off the heat.
- Cut each bell pepper in half lengthwise.
- Scoop the mixture and place into each bell pepper half.
- Place the filled bell pepper halves onto the cookie sheet.
- Bake in the oven at 350° Fahrenheit for 20 to 25 minutes.
- Sprinkle the cheese, if using, on top of the peppers when they come out of the oven.
- Allow the cheese to melt before serving, approximately 5 minutes.