Banana peppers are roasted, filled with a sweet and spicy pulled chicken chilli mixture and served with seasoned rice.
Chicken Chilli Stuffed Banana Peppers
Ingredients Makes: 4 servings Time: 2 hours
8 banana peppers, sliced lengthwise just above stems to form boats
1 cup uncooked long-grain white rice
2 cups of chicken broth –see recipe below
1 Tbsp extra-virgin olive oil
1/4 cup onion, diced
1 garlic, minced
1/4 cup stewed tomatoes –see recipe below
~Chicken Chilli Mixture~
1 cup stewed tomatoes
2 Tbsp extra-virgin olive oil
1/4 cup sweet onion, diced
2 garlic cloves, minced
1/2 bell pepper, diced
2 boneless, skinless chicken breasts, each cut in half crosswise
1/8 tsp cumin
1/4 tsp chilli powder
1/4 tsp sea salt
pinch of black pepper
1 tsp maple syrup ~or~ honey
Prepare rice. Rinse the uncooked white rice a couple of times or until the water runs clear; then set aside. In a large saucepan, bring the broth to a boil. Stir in the rinsed rice and then reduce the heat, cover with a lid slightly cracked and simmer for 10 minutes without further stirring.
Check the rice after 10 minutes to see if the water has largely reduced and steam holes can be seen through the rice. When the steam holes can be seen, turn off the heat and cover the rice completely with a fitting lid and leave for another 10 minutes. After this time the rice should have absorbed all the water moisture. Fluff the rice with a fork and set aside covered.
Dice one-quarter cup of onion and mince a garlic clove. In a skillet or non-stick pan over medium-low heat add a tablespoon of olive oil. Add the diced onion to the pan and cook for about five minutes stirring constantly to prevent burning. Then add the minced garlic and cook for about 1 minute longer or until fragrant, then add the quarter cup of stewed tomatoes.
Increase the heat on the element to medium heat and cook mixture for about 5 minutes, cooking down any access liquid from the tomatoes to prevent adding any more moisture to the rice. Stir constantly to avoid burning the onions and garlic. Turn off the heat and then add the rice. Stir the tomato-onion mixture into the rice until evenly mixed. Season rice with salt if desired and then set aside, covered to keep warm until ready to use.
Prepare vegetables for stuffing mixture. Slice the banana peppers lengthwise just above the stems to form boats that can later be filled with the chicken chilli mixture; and set aside. Finely dice the sliced off tops of the banana peppers and then set aside in a bowl with diced bell pepper and minced garlic. Dice the onion and set aside in its own bowl.
Prepare chicken chilli mixture. Slice two chicken breasts in half crosswise and then set aside in a bowl. In a large skillet over medium-low heat add the olive oil and then the diced onion. Cook onion stirring occasionally to prevent burning for about 5 minutes or until onion becomes translucent. Then add the bowl of diced peppers and minced garlic. Cook for one more minute or until garlic becomes fragrant, then add the tomato sauce and the seasonings which include the cumin, chilli powder, sea salt, black pepper and maple syrup. Stir to combine ingredients then add the halved chicken breasts.
Simmer this mixture on low heat for 15 to 20 minutes; stirring occasionally, or until the sauce is slightly thickened and the chicken is cooked through and no longer pink inside. Using two forks gently shred the chicken, pulling it apart into long pieces. Simmer the chicken chilli mixture for another 2 to 3 minutes so the chicken can absorb some of the sauce.
Prepare banana pepper boats. Preheat the oven to 400 degrees F (200 degrees C). Spoon the chicken chilli mixture into the banana pepper boats and bake for about 15 minutes or until the peppers have softened. Serve the roasted banana pepper boats atop the seasoned rice for an attractive presentation.
Recipe shared by: J. Marshall
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