This has kind of morphed into a dish that I make when I need to use up vegetables in my refrigerator before a vacation or the holidays. I typically make another rice dish earlier in the week and make extra rice to use with this dinner. They're also really, really good. This is a great summer dinner. I usually make a lot of filling at once and freeze the extra for later use or repurpose the extra filling to make Chicken and Rice Burritos for work lunches. I've found that placing the stuffed peppers in a greased bread pan works really well for baking.
Serves 4.
Ingredients:
4 large peppers, tops cut off and seeds removed
1 tablespoon olive oil
2 chicken breasts, diced
1/4 onion, diced
3 cloves garlic, minced
1 can black beans
1 cup peas (frozen peas work well for this)
1 cup corn (frozen corn works well for this)
6-8 stalks asparagus, cut inte 1/2 inch pieces
1 wedge Sartori goat cheese, diced
1 cup tomato sauce (see Spaghetti for my recipe)
2 cups rice, cooked
Preparation:
1. Heat olive oil in a large skillet and cook chicken.
2. Add onion and garlic and saute until soft.
3. Add black beans, peas, corn, and asparagus. Sauce until asparagus starts to soften.
4. Stir in tomato sauce. Add rice and mix well.
5. Remove skillet from heat and add cheese.
6. Stuff peppers and place tops of peppers back on the filled peppers.
7. Place peppers in a dish to bake. Bake at 400 degrees for 45 minutes.
Serves 4.
Ingredients:
4 large peppers, tops cut off and seeds removed
1 tablespoon olive oil
2 chicken breasts, diced
1/4 onion, diced
3 cloves garlic, minced
1 can black beans
1 cup peas (frozen peas work well for this)
1 cup corn (frozen corn works well for this)
6-8 stalks asparagus, cut inte 1/2 inch pieces
1 wedge Sartori goat cheese, diced
1 cup tomato sauce (see Spaghetti for my recipe)
2 cups rice, cooked
Preparation:
1. Heat olive oil in a large skillet and cook chicken.
2. Add onion and garlic and saute until soft.
3. Add black beans, peas, corn, and asparagus. Sauce until asparagus starts to soften.
4. Stir in tomato sauce. Add rice and mix well.
5. Remove skillet from heat and add cheese.
6. Stuff peppers and place tops of peppers back on the filled peppers.
7. Place peppers in a dish to bake. Bake at 400 degrees for 45 minutes.