MY CILANTRO GROUND CHICKEN STUFFED ORANGE BELL PEPPERS, WITH SAUTEED CORN, RED SWEET PEPPERS, ONION AND GARLIC!

What a crazy combination, however, believe me, it worked, smile. Colorful veggies help the plate to look appealing.
 
Category:  Entrée
Approx. Prep and Cook Time:  about 40 Minutes
Approximate Cost:    $8.20 or $4.10 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients
1 large orange bell pepper ($1.65)
4 small sweet red peppers cut and seeded (.50)
½ lb. lean ground chicken ($2.75)
1 tsp. Granulated garlic (.10)
1 tsp. Granulated onion (.10)
1 tsp. Angie’s dry seasoning (.20)
2 tsp. Angie’s basting olive oil (.30)
2 frozen cilantro-basil sofrito cubes (.30)
½ small red onion (.20)
1 c. frozen corn (.60)
1 avocado ($1.50)
 
Directions
Char the orange pepper in your stove until the skin burnt, place it in a paper bag, wait.
Meantime, season the ground chicken with 1 tsp. Granulated garlic, 1 tsp. Granulated onion
1 ½ tsp. Angie’s dry seasoning, 1 tsp. Angie’s basting olive oil. Refrigerate.
Sauté the red onion and red peppers in 1 tsp. of my basting oil. Then add the corn, mix well.
In a skillet, sauté the ground chicken and add the sofrito. You will fill the peppers with this. 
Clean the charred peppers, remove the seeds, pat dry, place in the chicken skillet, Time to plate.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil