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Stuffed Red Peppers — My Very Own Recipe

by Amy Blevins 1 Comment

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I decided to make Stuffed Red Peppers today, and I have never made them before in my life.  Of course, after searching for nearly an hour through online recipes, I couldn’t find a single one for which I had all the ingredients. So, I decided that I could probably just make up my own recipe.  I used frozen pre-cooked chicken and that helped speed up the process.  We ended up really loving the result, a fresh-tasting very simple combination of rice, chicken and vegetables in a really yummy red pepper “bowl”.  So, I decided to share my recipe with you.  Maybe these ingredients will be the ones you have in your pantry.

Do you like stuffed red peppers?  I do and created my own recipe.  I'd love for you to click over so I can share it with you.

Ingredients:

Six Red Peppers

1 Cup Finely Chopped Chicken (Cooked or uncooked)

1 Cup Cooked Rice

1/2 Cup Red Onion, Diced

1 Zuccini Squash, Diced

15-20 Fresh Basil Leaves, Chopped

1 Tbsp. Garlic, minced from a jar

Paprika (dash)

Salt (to taste)

Pepper (to taste)

Cheddar Cheese

Panko Bread Crumbs

Directions:

First I cleaned, cut in half and blanched the Red Peppers in boiling water for six minutes and started my rice.  Then, I stir-fried the chicken, onions, zuccini, garlic and spices.  When the rice was ready, I mixed the rice with the chicken, and I placed the Red Pepper halves in a baking dish with a small layer of water on the bottom.  I filled them with the chicken/rice mixture and added the cheese, then breadcrumbs to the top for everyone except my gluten free/dairy free girl.  I baked them in the oven at 350* for about 30 minutes.  Mmmm!

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1 Comment
Family LIfe, Recipes

About Amy Blevins

Amy lives with her husband and six beautiful children in Northern Virginia. Besides blogging, Amy enjoys homeschooling, hiking, reading, singing, teaching, and serving Jesus above all. Welcome.

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