So, @star_gazing wanted to make red peppers and as peppers are likely my favourite fruit (in my opinion they are a fruit) I was keen on this. She wound up including me in the process which was nice. I was in charge of spicing and prepping the meats. They wound up turning out great, so here’s what we did…
- Chicken Breast
- Garlic Sausage
- Cooked Rice
- A few stocks of Green Onion
- 2 Cloves of Garlic
- 1 Can of Diced Tomatoes
- About 4 Large Red Peppers
- Extra Virgin Olive Oil
- 2 cups of sharp chedder
- Spices (Chilli Powder, pepper, roasted peppers and garlic blend, salt, seasoning salt, basil, onion powder, herb medley, Mrs. Dash Herb & Garlic blend – you could likely use whatever you prefer I’m sure.)
We sliced some chicken breasts into decent sized cubes and cooked it in olive oil and seasoned them while cooking with onion powder, pepper, a herb medley mix, basil and a bit of seasoning salt. Then we set it aside.
Then we cleaned out the pan, re-oiled it with olive oil and cooked some garlic sausage for about 3 minutes. Then I seasoned it with chilli powder, Mrs. Dash Herb & Garlic and a “roasted peppers and garlic” spice that I love and added two cloves of diced garlic and cooked until the sausage was nicely browned. We then added the entire can of diced tomatoes, juice and all, and cooked for an additional 5 minutes and then turned off the heat. We then added in the green onion and the cooked rice and “folded in the rice” to get it all mixed together, then added about 3/4 cup of the sharp cheddar and mixed that in. We then set aside the mixture to begin preparing the peppers.
We cut the tops off the red peppers and hollowed them out creating a “cup” out of the peppers. After lightly greasing the peppers with hot olive oil, we sprinkled some plain salt and pepper inside and outside of the peppers and filled them with the chicken, sausage and rice blend. One they were filled, we cooked them standing up at 375 degrees for 3o minutes.
After 30 minutes, we removed the peppers from the oven, sprinkled the remaining cheese on top of them, put them back in the oven and broiled them until the cheese was browned.
The original, unaltered recipe can be found here: