Ingredients

The following ingredients have 4 Servings
  • 2 large peppers (– Bell Peppers are great here but we used Doux D'Espagne grown in our garden)
  • 2 tablespoons olive oil
  • 1 medium yellow onion (chopped)
  • 2 small sweet peppers (chopped – I used Hungarian Wax)
  • 3 cloves garlic
  • 2 medium chicken breasts
  • 1 tablespoon Cajun seasonings (– or use chili powder)
  • Salt and pepper to taste
  • 2 large tomatoes (chopped)
  • 1 7- ounce can chipotle peppers in adobo
  • 7 ounces water
  • 4 ounces shredded gouda cheese
  • Chopped parsley or cilantro for topping

Instruction

  • Heat a large pot to medium heat and add olive oil.
  • Add onion and sweet peppers and cook about 5 minutes, stirring occasionally.
  • Add garlic and stir. Cook another minute.
  • Season chicken with seasonings and salt and pepper, then add to the pot. Sear each side a couple minutes.
  • Add tomatoes, chipotle peppers and water. Stir.
  • Cover and simmer for 30 minutes.
  • Shred chicken with a fork and stir the mixture. Increase heat a bit and simmer another 20 minutes to reduce the mixture slightly. Stir.
  • Heat oven to 425 degrees F.
  • Slice the large peppers in half lengthwise and stuff each pepper with the chicken mixture.
  • Top with cheese and set the stuffed peppers into a large baking dish. Add a bit of water to the dish and bake for 20 minutes.
  • Remove from heat and top with parsley or cilantro.
  • Serve!