I made these a couple of weeks ago and they were a big hit! It is always nice to give something to Dieter and not have to convince him to eat it (Kimball too!) I made the same recipe Saturday but turned them into stuffed peppers (minus the cheese for Dieter). They were good, but we liked it better as lettuce wraps.
Chicken Meat from 1 small boiled chicken
2 Tbsp Ghee or other cooking fat
1 large Onion, finely chopped
1 Anaheim or Poblano Pepper, chopped
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 medium Zucchini, chopped
1/4-1/2 cup Chicken Stock
Salt to taste
Pinch of Chipotly powder
3 cloves of Garlic, crushed
1-2 tsp Cumin powder
1-2 tsp dried Oregano
1 Lime, juiced
1 large handful of chopped Cilantro
-Remove the meat from the bones and chop into bite-sized chunks. Set aside.
-Melt the fat in a large skillet Add the onion and saute for several minutes to let it soften. Add the peppers and zucchini and continue to saute for several more minutes.
-Add the garlic, salt, and dry spices and let cook for several minutes while stirring. Pour in a little meat stock and continue to saute for about 10 more minutes, adding more stock as the mixture becomes dry to keep it from burning.
-Add the chicken and continue to cook and stir until the mixture is well blended and the meat is heated through.
-Remove the heat, add the lime juice, and cilantro, and adjust seasonings if needed.
-Make the mixture above, minus the lime juice and cilantro
-Pre heat oven to 350 degrees
-Cut peppers in half lengthwise and remove seeds.
-Carefully fill each pepper half and place open side up in pan,
-Pour a little chicken broth around peppers, cover, and bake for 30-45 minutes.
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