My boyfriend wants me to share this recipe with you, mostly because he thinks that there are people out there who don’t hate flavor the way I do (his words, not mine). For the record, I don’t hate flavor, I just have a very low tolerance for piquance. Which actually makes me quite nervous, since I’m going to his parents’ house for dinner on Thursday, and Indian food and I are natural enemies.
K’s stuffed bell peppers:
- 3-4 bell peppers, any color
- 2 chicken breasts
- 1 box sliced fresh mushrooms of your choice
- salsa (he used mango habanera)
- shredded cheese (he used mozzarella, but a Mexican white blend would work well too)
- lime juice
- oil or butter
- salt, pepper, and hot sauce
Set a pot of water to boil and a skillet on medium heat with some butter or oil inside. Slice the tops off the bell peppers and remove the cores.
While waiting for the water to boil, sauté the chicken breasts and mushrooms, adding a generous amount of lime juice halfway through (take it from me, you can never add too much lime juice). Season the chicken with salt, pepper, and hot sauce to taste. Cube the chicken and put back in the skillet if necessary until cooked through.
When the water is boiling, boil the peppers for about one minute. Afterwards, set them upright in a glass pan and add a bit of salsa to the bottom of each one. Then add the chicken and mushrooms evenly to each pepper, leaving a bit of mushrooms in the pan for garnish. Top the peppers with liberal amounts of cheese.
Bake for 45-60 min at 375°F. Remove from oven and plate with mushroom garnish, more salsa, and rice if desired.
As a physiologist, this is my favorite plate. If you can’t tell, it has a picture of a human heart in the bowl with the caption “eat your heart out”. It’s great for sloppy food.