Here’s yet another variation on the stuffed pepper, born out of my lack of groceries in the house today. It literally took about 10 minutes to prepare, which was perfect given the degree of hunger I was experiencing on the bus home tonight.
I used some of the leftover chicken I cooked over the weekend, so that definitely contributed to the quick meal factor.
1 green pepper
1 thick slice white onion, chopped
1/3 cup cooked chicken, shredded
1/4 cup frozen corn
Red pepper flakes
1. Cut the top off the pepper, then cut it in half. Roast the pepper in the oven at 350 degrees for 15 minutes to soften it.
2. Chop up the top of the pepper (minus the stem) and cook it in a skillet coated with spray for a few minutes, until softened a bit.
3. Add the chicken and corn and stir until warmed through. In the meantime, sprinkle some hot sauce, chili powder and red pepper flakes on top to taste and mix in.
4. Put the filling on top of the pepper once it’s done. Top with salsa and Mexican cheese.