Monday, January 23, 2012

Stuffed Pepper Boats

About 3 years ago, when we first moved into this house, I started spicing up my cooking with rotisserie chicken.

And I noticed that the Fat Dog would sniffle the air uncontrollably the moment I brought it home from the grocery store.

I would then leave the chicken on the counter while I went on doing other things, and she would be there, standing guard beside the counter.

Just in case the chicken decided to make a run for it.


Fat Dog would whimper, she would grunt, she would snort like a pig, and she would whine at the smell of roasty chicken just inches away from her smooshed snout...on the counter...just....barely...out of....reach.

My solution to this very adorable problem?


After removing the chicken skin from the rotisserie chicken as I was cooking, I would feed it to her.

{In her dog bowl, of course, so as not to encourage begging.}

Needless to say, itsherfavoritething.


And we don't call her fat dog for nothin'.


Rotisserie Chicken Stuffed Pepper Boats
*can be made into stuffed peppers*

2 cups Rotisserie Chicken meat
2 Bell peppers, sliced into thick 3'' boats-seeds and membranes removed
2 cups rice
1 clove garlic, minced
1-1/2 cup salsa
1 Tbsp cumin
1-2 Tbsp chipotle chile in adobo sauce
1/4 onion, diced
1/4 cup wine
Salt & Pepper, to taste
1/2 cup mozzarella cheese, divided
1 tbsp EVOO
2 tbsp butter

Preheat oven to 425. Place one-two boats aside, and dice.

Brush remaining boats with EVOO and place in the oven at 425 for 15-20 minutes roasted with a little firmness.

While boats are roasting, in 1 tbsp butter, sauté garlic until browned. Add diced peppers, onion, cumin, and salt and pepper, and cook for 2-3 minutes until translucent and tender. Mix in rice, salsa, chipotle chile, wine, and remaning tbsp butter. Cook for 4-5 minutes until the wine has reduced. Add chicken and 1/4 cup cheese and stir to melt.

Once peppers are nice and roasted in the oven, remove and place a heaping spoonful of rice mixture atop each of the boats. Add remaining 1/2 cup cheese to the boats and return to oven on BROIL for 2-3 minutes until cheese has melted.


“If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you.”James 1:5 NIV





2 comments:

  1. This sounds lovely....but you don't actually have the chicken included in recipe. Just an FYI....

    ReplyDelete

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