The past month has been a little hectic! I’ve been in the process of moving, so I’ve been transitioning in a lot of areas of my life…including the kitchen! Unfortunately, I was kitchenless for that time period, which also means that I was blog postless. Blog postless? Apparently, I don’t just cook, I make up words too…
Now, I have a kitchen, but I don’t have all of my supplies unpacked and put away. To squelch my cooking cravings I just worked with what I had to make something quick and easy.
First, I sauteed thinly sliced chicken breasts until slightly browned.
I shredded the chicken and added a can of black beans, 5 tablespoons of salsa, 1.5 tablespoons of lime juice, 1/4 cup chopped onion, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder for a little kick. I let this simmer for about 15 minutes.
While the mixture simmered, I cut the top out of two large bell peppers.
I stuffed each pepper with the chicken mixture and topped it with shredded cheddar cheese.
I baked it for about 20 minutes wrapped in foil and another 5 minutes uncovered.
I liked that the filling was protein filled and tasty. It didn’t include carb loaded fillers like rice or bread crumbs. The addition of the lime juice prevented it for getting too dried out while baking. When I make these again I would like to make my own salsa using my recipe from a previous post called Mexican Monday.
I’m looking forward to getting back to my normal challenges next week!