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Chipotle Chicken Stuffed Bell Pepper
Chipotle Chicken Stuffed Bell Pepper

Before you jump to Chipotle Chicken Stuffed Bell Pepper recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going much more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that difficult. Mostly, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to chipotle chicken stuffed bell pepper recipe. To make chipotle chicken stuffed bell pepper you only need 12 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Chipotle Chicken Stuffed Bell Pepper:
  1. Provide yellow bell peppers
  2. Provide shredded chicken
  3. Prepare long grain rice
  4. You need chicken stock
  5. Use tomato salsa
  6. Prepare garlic; minced
  7. You need bacon; small dice
  8. Provide shredded mexican blend cheese
  9. Take onion; small dice
  10. Use chipotle salsa
  11. Take black beans; rinsed and drained
  12. Use kosher salt and black pepper
Steps to make Chipotle Chicken Stuffed Bell Pepper:
  1. Slowly render bacon fat in a medium sized sauce pot over medium-low heat. Remove bacon with a slotted spoon and pat dry between paper towels.
  2. Bring chicken stock to a simmer in a seperate sauce pot.
  3. Saute onion in bacon fat until nearly caramelized, about 5 minutes.
  4. Turn heat to high. Add rice and garlic. Stir. Saute 30 seconds. Add regular salsa. Add a pinch of salt and pepper. Stir.
  5. Add chicken stock. Bring to a simmer. Cover and simmer on low 15 minutes. Remove from heat. Let stand covered 5 minutes. Do not remove lid prior. A clear lid is the best tool for cooking rice.
  6. Remove the top of the bell pepper just far enough from the top of the pepper where the sliced top will remain intact. Discard stem.
  7. Slice the bottom of each bell pepper just enough to create a flat bottom so the pepper can stand upright, try not to remove too much of the bottom of the bell pepper as to avoid making a hole through the pepper.
  8. In a mixing bowl, combine shredded chicken, bacon, cooked rice, beans, cheese, and chipotle salsa with a large pinch of salt.
  9. Stuff bell pepper with chicken mixture. Stand up in saute pan or small roasting pan. Add crumbled aluminum foil balls to fill space in pan to prevent pepper from moving if necessary.
  10. Add water to cover the bottom of the pan. Cover and roast approximately 45 minutes at 350º or until peppers are wilted and mixture is slightly bubbling.
  11. Alternatively, for a less crispy bell pepper roast the peppers with a tiny bit of vegetable oil rubbed on the pepper at 400º for approximately 10-15 minutes, or until the peppers begin to soften.
  12. Variations: Corn, jalapeno, cilantro, goat cheese, cotija cheese, lime juice, spinach, tequila, adobo, white pepper, apple cider vinegar, avocado, poblano, habanero, ground jalapeño powder, coriander seed, cayenne, crushed pepper flakes, crushed pineapple, mango, peach-mango salsa, red/orange/yellow bell pepper, roasted bell pepper trio, sofrito, red onion, pearl onions, peas, mushroom, sesame seeds, tamarind, tomatillo salsa, grilled pineapple or corn, zucchini, yellow squash, scallions, chives, cumin, Mexican oregano, pinto beans, chickpeas, chihuahua cheese, queso fresco, serrano, ancho chile, orange zest, tomato, fire roasted tomatoes, diced green chiles, coconut, roasted garlic, arugula, swiss, grilled scallions, smoked cumin, smoked paprika, applewood seasoning, oregano, pepperjack, monterey jack, salsa verde, nopalitos, shredded beef or pork, raspberries, pomegranate, strawberries, rum, brandy, jicama, honey,

Fresh lime juice and cilantro add a great burst of bright flavor. One night, I'd been planning to make chipotle burritos using some leftover roast chicken I had on reserve only to. Here is how you cook that. Once the chicken is cooked, combine it in a wok with the beans, corn, Ro*Tel, rice and chipotle sauce. Simmer it on a medium heat and until it is fully warmed, mixing as it warms.

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