JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Amazing Spinach, Ground Chicken and Corn Stuffed Peppers
| Amazing Spinach, Ground Chicken and Corn Stuffed Peppers | Print |
Recipe By: Alice Morrow
Amazing Spinach, Ground Chicken and Corn Stuffed Peppers
Ingredients
- 1 lb. ground chicken (not too fatty)
- ¼-1/2 c. chopped jalapenos (depending on how spicy you like it)
- 16 oz. corn macque choux, or frozen corn (thawed, drained)
- 5 oz. fresh baby spinach
- Olive oil
- 1 medium onion, chopped
- 3-4 bell peppers, cut in half and seeded
- Plain bread crumbs
- Salt, red/black pepper, garlic powder
- Freshly grated parmesan cheese, optional
Instructions
- In a pot of salted boiling water, place the prepared bell peppers and cook until tender but not mushy, about 4-5 minutes. Drain and set aside to cool.
- In a medium pot, drizzle a little olive oil and heat.
- Place the baby spinach in pot, stir once or twice. Place lid and lower heat. Check in about 2 minutes. Spinach will wilt down. Remove cover and turn off heat. Drain off any excess liquid and cut up spinach into pieces. Set aside.
- In a pot, drizzle more olive oil. Heat over medium heat.
- Add the ground chicken and jalapenos and the chopped onion. Saute until chicken is cooked. Break up chicken into crumbles. Season.
- Add the drained corn (if using macque choux, also drain).
- Add the spinach and mix well. If you do not want spinach, skip this step.
- Add ¼ c. of the bread crumbs at a time and mix well. If mixture is moist and holds together you do not need to add more bread crumbs. I actually used ½ c. in this recipe.
- Season to taste.
- Stuff peppers and place in baking dish.
- When ready to serve, place in 325 oven until bubbly. The last few minutes of baking, sprinkle with grated parmesan cheese if desired.
Notes
*****You can use ground turkey and other veggies that you might like better.
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