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CLINTON KELLY Fiesta Rice Stuffed Peppers

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ingredients
FIESTA RICE STUFFED PEPPERS
4 medium red bell peppers (cut in 1/2, lengthwise, seeds removed)
2 cups cooked white rice
2 cups rotisserie chicken (shredded)
11/2 cups fresh corn kernels
3 scallions (sliced)
2 sprigs fresh oregano (chopped)
1 teaspoon cumin
1 teaspoon cayenne pepper
1 lime (zested and juiced)
1/2 cup Greek yogurt
1/2 cup shredded Monterey cheese or queso fresco (crumbled)
salt and pepper
GARNISH
1 cup crushed tortilla chips
1/2 bunch cilantro (chopped)
1/2 cup medium vine ripe tomato (chopped)
2 scalions (sliced)
1/2 cup shredded Monterey jack cheese or queso fresco (crumbled)
1 lime (cut into wedges)
hot sauce (to garnish)

directions
Preheat grill or grill pan to medium high heat.
In a large bowl, add the rice, chicken, corn, scallions, oregano, cumin, cayenne, zest and juice of a lime, Greek yogurt, and cheese . Season with salt and pepper. Mix to combine. Using a spoon, divide the filling evenly among the halves.
Place the stuffed pepper on the grill or grill pan. Close lid on the grill or cover with foil. Cook for 25-30 minutes. Until charred and cooked through.
Remove from grill.
Garnish with crushed tortilla, cilantro, tomatoes, scallions, cheese, lime wedges, and hot sauce.
Tips: 1. Set up a bar and let everyone choose their favorite ingredients to personalize their own stuffed peppers.
2. Use a variety of colored peppers!

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