Tis the season, I guess….for cleaning out the garden and getting the yard winter ready. One season ends and the other begins. Kind of bittersweet, really! As much as I do love summer and will miss the heat of the sun and the song of the birds, winter holidays and birthdays are always much anticipated and welcomed in our home! The peppers, as always, have been super abundant this year. We have yielded lots of our favorite hot peppers including Poblano, Hungarian Hot Wax and Serrano. If you are not particularly a fan of hot peppers, no worries! Just substitute green, red, or yellow sweet peppers! I like this recipe because it is fast, easy and makes a delicious party appetizer! It is also a great way to use up leftover chicken! You can double the recipe, if you like, and serve this as a main dish entrée with rice and a green salad! 6 appetizer servings.
Chicken Stuffed Hot Peppers
6 Assorted Hot Peppers
2 Cloves Fresh Garlic, minced
1 Can, 4 oz., Whole Green Chili Peppers
2 Cups Cooked Chicken, cubed
1 Cup Tomato Salsa
2 Tbsp. Olive Oil
Heat oven to 350 degrees. Wash peppers and make a 2 inch slit horizontally up the center of each with a sharp paring knife. Carefully clean out seeds and membrane. Set aside.
Clean and mince garlic; place in a medium bowl.
Dice chili peppers; reserve juice.
Add diced chili peppers with juice to garlic in bowl.
Add cubed chicken to bowl with garlic and chili peppers. Add salsa and mix well.
Place olive oil in a 9″ x 13″ baking dish.
Fill each pepper with chicken mixture. Arrange in pan and bake at 350 degrees for 34 to 40 minutes.
6 Appetizer Servings