In this issue, the Print-and-Read, and a stuffed Cubanelle pepper recipe that adds a colorful, flavor twist to stuffed peppers.
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Weekend Recipe: Stuffed Cubanelle Peppers
With summer vegetables and peppers and fruits spilling over at local farmers’ markets, it’s a great time to add delicious flavors and bright, colorful vegetables to your plate.
One way is to create meals featuring stuffed peppers. Oftentimes Americans think in terms of stuffing Green Bell Peppers. These are good, but cubanelle peppers pack a flavorful punch that bell peppers can’t match.
Ingredients
For Shredded Chicken
1 Boneless Chicken Breast
Extra Virgin Olive Oil
1 cup water
Adobo Seasoning (Available at most grocery stores)
1 Tablespoon Crushed Garlic
2 Jalapeno or 2 Cayenne Peppers
Stuffing Mix
4 Cubanelle Peppers (Halved lengthwise)1 Carrot (Shaved with a vegetable peeler)
1 Lime (Juice only)
2 Green Onions (Diced)
1 Purple Onion (Diced)
4 Ounces Pepper Jack Cheese (Grated)
Cooking Directions
Place chicken breast in a Dutch Oven with enough olive oil to cover the bottom, one cup of water, the Adobo seasoning, crushed garlic, and peppers. Cover and bake until chicken can be shredded — about 1 hour at 375 degrees.
Remove chicken but retain the moisture in the Dutch oven. Place Cubanelle peppers in bottom of pan.
Shred the chicken, then mix with the carrot, juice from the lime, green onions, and purple onion.
Top with grated pepper jack cheese. Cover and bake at 350 degrees for 45 minutes.
Remove and serve rice and black or pinto beans.
And yes, this dish gets the Dexter seal of approval.
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