Ingredients
olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving
Instructions
- Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
- Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
- In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
- Turn heat down to low and mix in the Ro-tel, cream cheese and sour cream. Whisk until completely melted. Remove from heat and allow to cool to lukewarm.
- Preheat oven to 400 degrees F. Grease a large roasting pan.
- Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
- Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
- Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
- Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
- Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.
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