SPICY CHICKEN STUFFED PEPPERS
*2 boneless, skinless chicken breasts
*1/8 cup fresh cilantro, chopped (or 2 teaspoons dried)
*1/2 teaspoon chili powder
*1 teaspoon cumin
*1 teaspoon salt
*1/2 teaspoon ground black pepper
* 1/8 cup olive oil
*1 can chipotle peppers in adobo sauce
* 3 tablespoons olive oil
*1 yellow onion, chopped
*6 cloves garlic, minced
*2 tomatoes, chopped
*1 cup white rice
*1 cup water
*2 large red or green bell peppers, halved and deseeded
* 1 1/2 cups sharp cheddar cheese
*2 tablespoons fresh cilantro, chopped
*sour cream (optional)
~Chop two of the chipotle peppers in adobo sauce.
~In a large zip-loc bag, mix 1/8 cup cilantro, chili powder, cumin, salt, pepper,objhb 1/8 cup olive oil and chopped chipotle peppers with adobo sauce.
~Place chicken breasts in bag and seal.
~Make sure chicken is coated well and marinate in refrigerator for at least 2 hours.
~Chop 2 more chipotle peppers with adobo sauce and set aside.
~Heat up 3 tablespoons olive oil a large skillet.
~Add onions and cook for 3-5 minutes, stirring occasionally.
~Add minced garlic and cook for another 30-60 seconds.
~Add chicken and cook for 5 minutes on each side.
~Add chopped tomatoes, the chopped chipotle peppers and sauce.
~Mix so everything is combined.
~Cover and simmer for 30 minutes.
~Remove pan from burner.
~Shred chicken in pan or remove and shred with a mixer (I do it in the pan).
~Add rice and water.
~Cover and simmer for another 20 minutes.
~Preheat oven to 375 degrees.
~Place peppers on a oven safe pan, cut side up.
~Stuff bell peppers with chicken mixture.
~Top with shredded cheese.
~Bake for 20-25 minutes.
~Remove from oven and sprinkle with remaining chopped cilantro.
~Add a dollop of sour cream if desired.