WeDnEsDaY today - halfway through the work week which means we’re going to make it, folks!
I’ve mentioned in previous posts how I LOVE to meal prep. It keeps me on track during the week and decreases the amount of time I spend preparing food. (Plus, when I’m hungry, I’m HUNGRY and I have to eat immediately) Even though there are a lot of positives to meal prepping, sometimes by the end of the week you are bored by the food options you’ve been eating every day. Most of us tend to make the same dishes over and over again because it’s what we feel comfortable with. However, sometimes it’s fun to make something different!
This is where “Repurposing Your Leftovers” comes in. For a repurpose to be worthwhile, you want to try to use up items in your cupboards and refrigerator - which for everyone will be different! Purchasing the least amount of new items from the grocery store is always the goal. This past week I had chicken, rice, peppers, onion and spinach leftover in the refrigerator with many other cupboard items available. Normally, I would throw them all in a bowl together and call it a night but why not make something new?
I feel very proud of this one - Chipotle Chicken Stuffed Peppers. It’s my new favorite and I will definitely be making this with or without the leftovers! Enjoy!
Chipotle Chicken Stuffed Peppers
3 sweet peppers, cut in half and seeded
1 Tablespoon oil
½ cup diced red onion
1 ½ teaspoons minced garlic
½ cup rinsed and drained black beans
1 chipotle pepper in adobo + 1 teaspoon of adobo sauce
2 Tablespoons cream cheese
¾ cup chicken stock
1 can Rotel tomatoes + green chilies
1 teaspoon cornstarch
2 cups cooked rice (brown or white)
2 cups cooked chicken, cubed or shredded
2 handfuls of spinach
Cilantro, sharp cheddar & avocado for garnish
Preheat oven to 425 degrees. Place the sweet peppers (inside facing up) in a large glass baking dish and set aside.
In a large skillet, saute onions in oil over medium heat. Add in garlic and black beans and continue sauteeing for another 5 minutes.
Mince chipotle pepper and add into skillet with adobo sauce and cream cheese. Stir until cream cheese melts.
Pour in chicken stock, tomatoes with chilies, and cornstarch. Bring to a simmer. Stir in rice, chicken and spinach until well combined. Turn off heat.
Fill each pepper with chipotle chicken filling. Cover baking dish tightly with foil and bake for 20 -30 minutes or until peppers have softened. Sprinkle with cilantro, cheese or avocado, if desired.