Sometimes you make something, shake your head and say "we have to add this to the repertoire." That's what happened this weekend when we made this recipe this weekend, and it created a really great flavor after it had cooked through. It was a great use of leftover roasted chicken from the night before.
- 6 medium bell peppers (we used red and yellow because the Bacon Wife hates green, but green would have worked well)
- 1/2 chopped onion
- 2 cups cooked rice
- 2 cooked and diced chicken breasts (or equivalent of whole roasted chicken)
- 2 tablespoons cajun blackened seasoning (optional)
- 1/4 teaspoon ground black pepper
- 1 cup Baconnaise
- 1/4 cup breadcrumbs
Cut tops from peppers, and remove the seeds and white stuff inside. Boil the peppers in water for 5 minutes, or if you like your peppers a little less cooked like we do, reduce the heat to low after bringing to a boil and simmer for 5 minutes instead.
Combine the remaining ingredients except the breadcrumbs and spoon them into the drained bell peppers. Preheat an oven to 350 degrees F, and then place the stuffed peppers in a baking pan for 20 minutes. Top with the breadcrumbs then cook for approximately 20 more minutesor until the peppers are tender.