Mini Stuffed Peppers
Nachos without tortilla chips?? Strange but surprisingly delicious concept. This is a fun take on a classically tasty meal. I have made Collin quite a few variations of stuffed peppers but this may be the tastiest.
Being married to a foodie is great. Collin is especially amazing since he loves to try new recipes and is always up for experimental dinners. This meal was a hit! The chicken, salsa, olive, and green onion topping is the perfect blend to make these nachos a hit with anyone. And it is an excellent way to sneak in more vegetables if you have picky eaters.
1 whole rotisserie chicken, diced
1 tbsp olive oil
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
1 cup of your favorite salsa
1/4 tsp salt
1/4 tsp pepper
1 lb mini bell peppers
1 cup shredded cheddar or pepper jack cheese
1/4 cup sliced black olives
6-8 green onions, sliced
garnish with cilantro, if desired
sour cream, for topping
Heat oven to 350 degrees. Heat olive oil in skillet over medium high heat then add green onions and garlic. Saute 1-2 minutes until fragrant. Add in diced chicken, chili powder, and cumin. Stir until combined and chicken is heated through. Remove chicken mixture from stove and place in medium sized bowl. Add salsa, olives, salt, and pepper. Stir to combine.
Prepare the mini peppers by slicing the stems off and cutting the peppers in half length-wise. Remove the seeds. Lay each pepper on a lined baking sheet and spoon chicken mixture evenly into each pepper. Top with cheese.
Bake stuffed peppers for 10-15 minutes, or until peppers are just becoming fork tender. Collin likes his peppers a little softer so I cook mine closer to 15 minutes. Top with chopped cilantro and sour cream, if desired.
Delicious and nutritious. Enjoy!