Crisp-tender grilled bell pepper halves, stuffed with a delicious Chicken Santa Fe rice and shredded Mexican cheese blend
8 stuffed pepper halves
4 large bell peppers (any color), halved with stems and seeds removed
1 clove garlic, minced
1/2 cup diced onion
1/2 cup diced fresh tomato
1/4 cup chopped bell pepper (any color)
6 cups hot cooked rice*
2 grilled chicken breasts (freshly grilled or leftover), thinly sliced
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Chopped fresh cilantro, optional
Sliced green onions, optional
Shredded Mexican cheese blend
Your favorite hot sauce (we like Cholula or Tapatio)
1. Preheat grill or prepare charcoal grill. Brush oil on the rims of the cut pepper halves (oil on the cut part). Grill peppers cut-side-down on MEDIUM for about 6 minutes. Then flip and grill on LOW for an additional 5 minutes or so. You want the peppers to be crisp-tender and with some dark grill marks (but not burnt).
2. Heat a large heavy skillet (I use cast iron) over medium heat. Put a couple tablespoons of oil in the skillet, and then add the garlic, onion, tomato, and bell pepper. Saute for a couple minutes. Add the grilled chicken, rice, salt, and pepper, and toss everything together. Saute until everything is hot. Toss in the fresh cilantro and stir. Add additional salt if needed (taste).
3. To serve, place the grilled pepper halves on plates and stuff with (or spoon in) the fried rice mixture. Top with fresh cilantro, green onions, shredded cheese, and hot sauce. Enjoy!
*I like to add a tablespoon of oil and a dash of salt to the water when I cook the rice. This helps prevent it from sticking together too much and is evenly salted.
20 minutes (plus rice cooking time)
Joshua came up with the idea of this recipe when colored bell peppers were on sale and he wanted a main dish that included grilled bell pepper halves.
When he suggested "stuffing" them with "Chicken Santa Fe", I got busy creating a delicious fried rice with grilled chicken, fresh tomatoes, peppers, and cilantro. Shredded cheese sprinkled on top -- and of course, my favorite -- fresh cilantro completes the presentation and taste!
Grilled bell peppers are sweet and crunchy. This recipe is the perfect hot weather version of traditional stuffed peppers!
|Average vote based on 2 reviews.|