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”
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.
– 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….
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 😉