Is it 100 degrees where you live right now? And you want to make stuffed peppers with those beautiful bell peppers that are on sale, but don't want to turn on the oven for an hour or more?
Okay, probably not. But minus the 100-degree part, we did. Leave it to Joshua to create a great "stuffed pepper" that uses the grill and tastes fabulous! This recipe has some of my favorite ingredients and fits our current eating style (low cholesterol and healthy-ish) and current cooking style -- GRILLED. :)
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.
While we love traditional stuffed peppers, they're usually big in the red meat and cheese department, both things we've been cutting back on. And turning the oven on in the afternoon isn't my list of things-to do-when it's 80 or 100 out! :)
When Joshua suggested "stuffing" grilled peppers 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-and-healthy version of traditional stuffed peppers! :)
We often grill extra chicken breast, and use the leftovers for tacos, burritos, or salads. I also freeze extra grilled chicken (sliced thinly) for a quick and handy pizza topping. Rice is another ingredient that freezes well.
We buy brown rice at Costco, which takes longer to cook (45 minutes). When I make rice, I cook a large pan and use the leftovers in other recipes, make freezer burritos, or just freeze containers of rice for quick use later. The frozen rice, when thawed, seems to have a different texture but I've found it tastes almost just like fresh after it's been re-heated -- so don't worry about how it looks just-out-of-the-freezer. :)
Rice is an especially good staple ingredient or side dish that I use a lot in my kitchen. Hot rice is a good complement to grilled chicken or fish, and since we use brown rice we're getting some fiber and protein along with the carbs. (Of course, like anything, rice should be consumed in moderation!) Rice goes great with cooked beans, and is a frugal staple of our diet. (An added bonus? When we have guests who need to eat gluten-free, rice fits the bill!)
Anyway, back to these Grilled Peppers. We've made this recipe several times this summer and it's really good. Joshua leaves off the cilantro, but it's one of my favorite parts! The pepper halves are not very filling, really, when eaten for the main meal of the day. The rice is fluffy and the pepper is, after all, a vegetable. We've found that a good serving (enough to hold us over for a good number of hours) is actually two pepper halves topped with the chicken and rice. So, take that into consideration when deciding how many servings to make. :)
Let me know if you try this recipe! It's one of our new summer favorites! :)
Have you created anything new for the grill lately? I'd love to hear about it. :)