Chicken · Chicken Broth · Veggies

Stuffed Peppers

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Many people have experienced writers block at one time or another. Not fun. It can be frustrating. How about foodie/chef block? I got that today. I was trying to find inspiration to cook a new dish and fell flat. Nothing inspired me and I had a bit of a fit. COME ON YLIA, I yelled at myself. But alas as the dinner hour was closing in on me I finally got an idea. I wanted to make some Panzanella again (recipe for this will be posted soon) but had no gluten free rolls or baguette to make croutons so I figured…maybe I could use some of the same ingredients for stuffed peppers plus a few new ingredients…and just like that, a new recipe was born!

STUFFED PEPPERS (SERVES 6)

6 Large Yellow, Orange and Red Peppers
1 8 oz chicken breast cooked and diced
20 Basil leaves
4 plum tomatoes diced
3 zucchini’s diced
1 cup of Gluten Free Plain 4C Bread Crumbs (regular plain crumbs is fine)
Zest and juice of 1 lime
1 tablespoon of oregano
1 tablespoon of tarragon
4 tablespoons of olive oil
1/2 cup of chicken stock
2 cups of tomato sauce
Salt to taste
For the Chicken:

1 tablespoon of balsamic vinegar
2 teaspoons of Dijon mustard
2 teaspoons of honey
2 teaspoons of coriander
2 teaspoons of cumin
2 teaspoons of Paprika
1/2 cup of chicken stock
Instructions for the chicken:

Put the balsamic vinegar and chicken stock in a pan and place on low heat.
Take 1 teaspoon of the mustard, honey, coriander, cumin, and paprika and coat one side of the chicken. Do the same with the other side of the chicken breast with the remaining ingredients and place the chicken in the pan on medium heat. Cook 1 side for 9 minutes then turn over and cook for another 8-9 minutes or until no longer pink. Once the chicken is done place on a cutting board and let it cool for a few minutes then dice and set aside.

Filling for the Peppers:
Cut the tops off the peppers, take the seeds out and set them aside. Finely chop the tomatoes, and basil and place them in a bowl with the bread crumbs. Add the oregano, tarragon, olive oil, the zest and juice of the lime and the chopped chicken.

FillingForPeppers

In the same pan that you cooked the chicken, add the filling for the peppers and cook for 5 minutes. Now stuff the peppers with the filling.

Next, pour the tomato sauce and chicken stock in a pot and add the stuffed peppers in and cook on medium heat for 10 minutes and serve.

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*(you can cook them for about 5 or so minutes longer if you prefer them softer)*

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