Stuffed Bell Pepper

A great recipe for leftover Spanish rice.  This is delicious and chock full of vegetables.

Ingredients:

- Two green bell peppers

-  Half of a red bell pepper, chopped.

- 1/4 cup Spanish rice

- Pollo Asada or any seasoned or marinated chicken

- Monterey jack cheese

- Queso Fresco

- One roma tomato, chopped

- 1/4 cup chopped onion

- 1 tablespoon chopped garlic

- 7-8 diced shitaki mushrooms

- 1/8 cup chicken broth

- One small jalapeno chopped (If you do not like a lot of heat, remove the seeds)

Stuffing Mixture:

Preheat overn to 350 degrees.  Cube the chicken into bite size chunks.  Saute the onion or "sweat" it until it is transculent, add tomato, garlic, and jalapeno, and chicken.  Chop half of the red bell pepper and add to mixture.  Season with salt, pepper, and chili powder.  Let cook until vegetables are soft and chicken is mostly cooked.  Add mushrooms and spanish rice.  Add 1/8 cup of broth to maintain moisture.  Let cook down for a few minutes until chicken is fully cooked.  Add a little bit of the queso fresco.

Green Bell Peppers:

Cut the tops off of two green bell peppers and remove the seeds.  Stuff with mixture and top with monterey jack cheese.  Place in preheated oven until cheese is bubbly and bell pepper is cooked but still slightly crunchy.