en la cocina: roasted, chicken-stuffed peppers

serves 4

prep time: 30 minutes

cook time: 25 minutes

you will need:

4 medium-sized red peppers that are able to stand upright (preferably short and wide)

1 ear of corn, cooked

1 lb ground chicken

1 large shallot, diced

1 jalapeno, diced

1 large, vine-ripened tomato, diced

2 Tbsp Braggs Liquid Amino Acid
2 Tbsp olive oil

2 Tbsp minced garlic

1/4 C feta cheese, crumbled

1/4 C parmesan cheese, shredded
4 slices of bread, crumbled.

to prepare:

boil corn. remove from water and set aside to cool. remove kernels from cob.

standing your peppers upright, remove the tops by slicing 1/2 inch from the stem. scrape out the seeds with a spoon. if pepper won't stand straight, trim the bottom to even it out, being careful not to make a hole. (very large peppers should be halved lengthwise through the stem and laid on their sides to bake).

steam peppers over boiling water for 10 minutes. pat dry and stand upright in a lipped baking dish in which the peppers will fit snuggly.

preheat oven to 375.
heat oil in a large skillet over medium heat.
saute shallot til translucent.
add ground chicken and saute til meat is tan in color, about 10 minutes.
add tomato, garlic, jalapeno, Braggs and corn to skillet.
saute over medium heat for 5 more minutes.
transfer contents of skillet to a medium-sized bowl.
fold in cheese.
spoon mixture into each upright pepper and place in the oven.
bake for 15 minutes.

combine bread crumbs with a drizzle of olive oil. it's important to lightly coat the bread, not soak it through.
remove peppers from oven and sprinkle crumbs over each.
return to oven for 10 minutes.
brown the tops under broiler for 3 minutes if necessary.

and voila! roasted, chicken-stuffed peppers.
mmm...so very tasty.
hope you enjoy as much as we did.