This weekend I finally had a few moments to veg out and go through some of my cookbooks for inspiration, and I came across this recipe, and thought, “ooo.”
Then I made it, and despite having to go to 2 stores to find the frozen corn souffle it called for, I will be making it again. Because it turns out the store right up the street had it.
Fortunatly, my produce market had peppers super cheap..including orange, yellow and red. Somehow, they can sell them for 89 cents a pound, while the supermarket sells them for $3.99 a pound. Go figure.
And, here’s how to put it all together:
Cheese and chicken stuffed peppers adapted from “Southern Living Quick & Easy Cookbook”
4 large bell peppers
1 – 12oz pkg of frozen corn souffle (thawed)
3 c shredded cooked chicken
3/4 c soft bread crumbs (fresh)
1 clove diced garlic
1 can diced green chilies
1/2 onion, diced
1 tbs taco seasoning
Optional: 1 tbs diced jalapenos
2 cups shredded cheese, divided.
Cut peppers lengthwise and remove seeds, place skin side up in a baking sheet and roast under a broiler 3-5 minutes , until blistered and tender.
Combine all the other ingredients in a bowl, reserving 1 cup of the cheese.
Fill each pepper with mixture, and bake at 375F for 25 minutes. Top with remaining cheese and bake 5 more minutes.