Payday Chicken and Green Peppers
I call this recipe payday chicken and green peppers, because this is a good recipe when money is tight, like right before payday.
This recipe is cheap, easy, tasty, and you won’t have to hours in the kitchen making it. It’s a great dish when you are out of money, or ideas.
It’s also very nutritious. Most of the ingredients are fat free, and by using skinless chicken breasts you reduce the fat in that area as well.
- Bell pepper - 4 green, large
- Chicken breasts - 2 boneless, skinless cut into cubes
- Celery - 2 stalks, thin sliced
- Carrot - 1 fine chopped
- Sage - 1/2 tsp
- Thyme - 1/2 tsp
- Garlic - 2 minced cloves
- Tomatoes - 1 can diced, drained
- Mushrooms - 1 cup, chopped
- Yellow squash - 1/4 fine diced
- Rice - 1/2 cup white, long grain
- Chicken stock - 1 cup
- Take the peppers and cut the tops of them, but keep the tops you’ll be using them later, remove the seeds and as much of the membranes as possible and set aside.
- Put the chicken in a saute pan and brown the breasts, don’t cook all the way through as you will be putting this back into the oven, you don’t want the chicken to overcook. Cook about 3 minutes per side, remove from pan and let cool.
- In the same pan add rice, squash, tomatoes, celery, carrot, thyme, basil, sage, and mushrooms. Cook, on medium high heat, for about 4 minutes (stir occasionally, you don’t want it to burn). Once rice and vegetables are browned add the chicken stock, and bring to a boil.
- Once you have a boil reduce the heat to medium low and allow the mixture to simmer for about 20 minutes or until the rice has absorbed the stock.
- Once that is done return to the peppers and add the diced chicken to the bottom of each pepper, take some of the rice filling and place on top of the chicken until each pepper is filled about half way. Don’t over stuff the peppers, the rice will expand in the oven, and could overflow if filled too much.
- Place the tops of the peppers on top of each pepper, and place into a 350 degree oven. Cook for 30 minutes or until the filling is heated completely through and the peppers are soft. If the peppers are still crunchy then they need to be cooked longer.
- Once done, you can grate some cheese over the peppers if you like. For me, I like sharp cheddar cheese, but any cheese that you like will work. All that’s left to do is plate and eat.
Tips and Variations:
Remember that cooking time will vary depending on your oven. Some ovens run hot, some cold. For my oven it took thirty minutes, but depending on your range it might be a shorter, or longer cooking time.
Just check on the peppers after about twenty minutes to decide how much time is needed. Also remember that this is your dinner. You can substitute out any ingredient you don’t have, or don’t like.
For example squash can be replaced by broccoli, or any other vegetable you have on hand. If you don’t like mushrooms leave them out, and replace them with something you like. Enjoy.