It has been a really hectic week. I have had several varicose vein procedures which has completely wiped me out, Sullivan has been super clingy, and planning and shopping for Charlotte’s 5th birthday is on my “need to do now list”. The good thing is I have a stocked fridge and pantry! That always makes dinner plans less stressful. I had so many colorful peppers so I decided to make stuffed peppers. Also, I had leftover chicken, so I thought I would put a little twist on the traditional ground beef and tomato sauce ones and I am so glad I did! I made chicken and white bean stuffed peppers with spinach and wild rice and oh my, delicious!
This version of stuffed peppers is definitely a keeper. I think stuffed peppers is one of those meals that can sound overwhelming (maybe because stuffing stuff usually involves a lot of work?) but honestly, I think they are a perfect weeknight dinner. After parboiling and preparing the peppers, which is super easy, you mix everything in a pan until done and good, fill the peppers, and pop in the oven until heated through. You don’t even need sides for this dish. Everything you need is in that pepper! See, perfect for busy weeknights!
This recipe calls for cooked chicken, so any left over breasts or a rotisserie picked up from the store would simplify the process even more. The chicken is combined with spinach, white beans, wild rice and mixed in a creamy sauce flavored with thyme and rosemary. Sprinkle with parmesan cheese and it is amazing! I think you all will enjoy this spin on stuffed peppers. My family devoured them. Even Charlotte ate them as long as we picked out the “green stuff”. Enjoy!