call me a genius b/c that’s what I am in the grocery list cottage shopping category it was my job to plan the meals and so I thought HEY! why don’t we do “beer can chicken” [recipe to follow] on Friday and THEN………

….use the left over chicken to put in stuffed peppers on Saturday!!! How environmental and food conscious am I?! – VERY ….although I absolutely DESPISE having to touch any form of flesh with my bare hands (I am an ex veggie after all – blame Logan, I do)

At least someone was happy – in a red riding hood wolf sort of way! Holy fixation on chicken skin Rex – side note DO dogs chew??? have you ever witnessed it?? – I haven’t they are the living vacuum. 

Ok….so on to the recipe. Please forgive me for my disorganized recipes. I’m not a chef, I don’t measure things out and remember what I put together so your best bet is to just scroll along and try to write it down if you plan on taking a whack at this; which I highly recommend.

Stuffed Peppers:

ingredients:
- 1 pepper PER person
- 1 package spanish rice – cooked according to directions (so we prepared 6 servings & use Uncle Bens)
- half an onion
- ~ 2 cups chicken cubed/chopped
- 1 cup cheddar cheese (or cheese of your choice)
*** ANY other veggies or ingredient you want!!! that’s the great thing about stuffed peppers the food combinations are endless

Ok so go PRE-HEAT your oven to 350F and cut the tops off each pepper [jack-o-lantern style] then using a spoon, carefully hollow them out and remove all seeds….

Grab a baking sheet and place the hollow pepper on it (you may discard the tops) ….we like to use all different colours so keep in mind that Green peppers are bigger so take your time selecting the NICEST peppers possible

Make your rice according to the package instructions. You don’t have to use Spanish Rice but we find it to have a lovely complimentary flavour to the rest of the dish….and Colin likes it so it must be good

While the rice is cooking away you can chop up your COOKED chicken, onions and anything else you want to add. The reason behind these individual ramekins is b/c all 4 of us wanted separate ingredients. Colin’s – chicken & onion…Kath’s – meatless; zucchini, mushroom, onion…Ryan’s; mushroom, onion, chicken and MINE; everything

If the rice is done you can grate your cheese and throw HALF of the cheese in the rice and stir….

If you are a dog you should be looking helpless and begging for any scraps by this point in the recipe….

If you are a pesky toddler OR if you have a pesky toddler I find keeping cheesy’s close at hand to be a helpful distraction….

OK now it’s time to throw EVERYTHING in /w the rice & cheese mixture and then start stuffing your peppers (if you are having different things in each pepper like we did just separate the rice evenly and mix individual portions) * make sure to stuff your peppers right to the top!!

Now that your peppers look soooooooooo amazingly good it’s time to throw them in the oven – Bake for 1 hour total!

Pull peppers out at the 45 min mark and top them with the remaining cheese …..YUMMMMMM

wait 15 mins or until the cheese is melted and then serve with a nice salad or garlic bread OR both

*WARNING* – because you will only have one pepper on your plate you will think that you need to make more sides, you do NOT! the peppers are a meal in themselves and they are FILLING. I managed to stuff mine in my face but I was full after half

I know this was a LONG post but this recipe is SOOOOOOOOOOOOO tasty and very simple to make. Let me know if you end up trying it out and if you liked it

2. Don’t you think Colin’s enthusiasm over peppers is admirable?!?!