A small twist on the traditional way stuffed peppers are made.
- Thinly sliced Chicken Breast 1.5 pounds
- Onion (1 medium)
- Garlic (4 cloves)
- Tomato Sauce (around 15 ounces)
- Multi-Colored Bell Peppers
- White Rice (1 cup)
- Water (2 cups)
- Black Pepper
- Vegetable Oil
- Cheddar Cheese (not pictured or included – I’m dairy free!)
Take 6 Multi Colored Bell Peppers, slice the top and scoop the insides of the ribs and seeds. Place the empty bell pepper shells on a baking pan.
Heat the chicken on the frying pan on medium for about 10 minutes, make sure both sides are cooked through. Place the chicken in a dish and shred the chicken with two forks to make the “pulled chicken”. Set the chicken aside in a bowl.
Make 1 cup of rice. Place 1 cup of washed rice in a pot, followed by 2 cups of water. Set the stove to high, cover the pot and wait for it to start boiling. Immediately after the pot starts boiling, set the stove to low and leave it for 10-15 minutes. After the rice has absorbed the water, turn the heat off on the stove, and leave the rice covered for 20 minutes.
Dice the medium onion as well as four cloves of garlic. Put both the diced onion, garlic, and pulled chicken in a frying pan on medium. Be sure to stir while the food is cooking. after about 10 minutes add the tomato sauce, heat for another 5 minutes then scoop the pulled chicken mixture into the empty bell pepper shells.
Put the shells in the oven and bake for 35 minutes at 350 degrees.