Stuffed green pepper… a perfect way to use your extra peppers from the garden.
In my last post I had mentioned that my garden did not do well this summer. I usually do some canning; I love making homemade spaghetti sauce and salsa. My sister’s tomatoes produced a lot so she was kind enough to give me tomatoes so that I could can spaghetti sauce and salsa.
Since we didn’t have enough green peppers either, we picked some up at a local garden center. They are family owned and sell plants in the springtime and vegetables and fruits that are locally grown in the fall. They had a great price on their green peppers.
So naturally we bought too many. So what do you do when you have too many green peppers? You make stuffed green peppers, of course.
I decided to go with a chicken filling instead of the one that I would normally make with ground beef. We loved it. It is a great way to use up extra green pepper, from the garden or if you bought too many.
Cheesy Chicken Stuffed Green Peppers
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1/2 cup sour cream
Salt and pepper to taste
2 cups of cooked chicken diced or shredded
1 cup cooked rice
1/2 cup salsa
1/2 cup shredded cheddar cheese, plus more to top the peppers with
1/2 teaspoon onion powder
4 large green peppers, washed, the tops cut of and the seeds and
1. In a large skillet melt the butter and add the flour. Stir until the flour is mixed in with the butter and is thick. Stir in the broth and the milk bring to a boil and reduce heat, cook until becomes thickened. Season with salt and pepper, to taste.
2. Add the sour cream and blend in. Add the chicken, rice, salsa, 1/2 cup cheddar cheese, and onion powder. Mix until well blended. Add additional salt and pepper if needed.
3. Take your pepper after they have been washed and insides cleaned out; fill them until they are full with the chicken mixture.
4. Place them in a baking dish that has been sprayed with a non-stick cooking spray. Top with additional cheese.
5. Place in an oven that has been preheated to 350 degree F. Bake for 40 to 45 minutes or until cheese is melted and lightly browned and the center is heated through.