MY STUFFED RED & YELLOW BELL PEPPERS with SUNDRIED TOMATOES, CORN and CILANTRO GROUND CHICKEN, OVER A BED of RICE with PIGEON PEAS!

My stuffed bell peppers are filled with a mixture of cilantro ground chicken, corn kernels, sun dried tomatoes and cook on a skillet in my stove to perfection. I know that this is a popular comfort food dish typically loaded with cheese. However, I developed my recipe to be as healthy as possible and that requires no cheese, sorry, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: under 45 Minutes
Approximate Cost:    $8.90 or $4.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
1 1/2 lb. ground chicken (I use 99% lean) ($5.00)
2 tsp. Angie’s basting Olive Oil (.40)
1/2 c. onion finely chopped (.40)
2 tsp. minced garlic (.20)
2 bell peppers any color, or a combination of colors ($2.00)
1 c. soften frozen super sweet white corn (I buy mine at Trader Joe’s) (.60)
1 ½ tsp. Goya Sazonador Total seasoning (.10)
2 tbsp. cilantro, chopped (.20)
Any salt and pepper to taste if you prefer (0)
 
DIRECTIONS
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the cooking pan, add 1 cup of water to the dish, cover and simmer on your stove top for at least 25 minutes to soften a bit.
While the peppers are cooking, add my basting olive oil to a large pan over medium heat. Then add the ground chicken season to-taste. Cook for 5-6 minutes, breaking up the chicken until it is cooked. Add the onion and garlic and cook for about 1 minute. then add the chopped cilantro and mix well.
 
Push the chicken to one side and add the sundried tomatoes and near them, the softened white corn.
 
When the combination of ingredients is warm enough, mix them all well and set aside to cool down a bit.
 
By this time your peppers are somewhat, halfway soft. Therefore, drain them well and start filling them with the chicken mixture. When filled, turn them sideways carefully to brown a bit in the same skillet you cooked the chicken filling.
 
I was lucky enough to have some frozen leftover rice with pigeon peas that T thawed prior to start cooking this recipe, and used the rice as a bed for the stuffed peppers. It worked perfectly, smile.
Finally, I plated it and sprinkle the dis with scallions. DONE!
 
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