This was an insanely easy and delicious week night meal, quick to come together and not bad for you. The stuffing was enough for 4 peppers so I was able to freeze half of it and will be able to use it for dinner again in a few weeks, much like these Chorizo Stuffed Peppers I made a while back! What a winning recipe. And sorry about the lack of a picture; remember my last post about my food pictures not being so good...
Sincerely Enjoying Food and Sorry I haven't blogged in so long,
Lainey
Ingredients:
2 Chicken Breasts
1 Can of Rotel (original or mild, your choice)
1 Box Frozen Chopped spinach, defrosted
1 Cup Cooked Rice (any type: brown, white, long grain, wild)
1/4 C Grated Parmesan Cheese (I am sure any kind of cheese will work, that is what I used)
1/4 C Cream Cheese
4 Bell Peppers (if using all at once) or 2 Bell Peppers if you want to use half and freeze half for later
Procedure:
Place the 2 chicken breasts and can of rotel in a crock pot and cook on low for 8 hours. Shred the chicken with 2 forks and place in a bowl along with all the juice and tomatoes from the crock pot. Add spinach (drain it well to get all the water out), rice, parm cheese and cream cheese; season with salt and pepper. Give the filling a taste to make sure it is delicious and adjust seasonings as necessary. Lop off the tops of the peppers and pull out the seeds and ribs. Stuff the peppers with the chicken mixture and place them back in the crock pot (don't worry about getting out all the liquid from the rote/chicken) with the lid on and cook on high for about 45 minutes or until the peppers are tender. If you are only making 2 peppers you can freeze half of the filling for up to a month or so and then just defrost and stuff 2 more peppers for another dinner! ENJOY!
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