The other night I wanted to make something easy for dinner. I had looked online for a roasted stuffed bell pepper recipe, but most were kinda time consuming (roasting the peppers then stuffing them, then putting them back under the broiler).
So instead, I threw several ingredients together raw, stuffed some red bell peppers and roasted them in a 350F (180C) oven for about 40 minutes.
Of course when I threw things together, I came out with more filling than needed.
So, I cooked the rest of the filling on the stove and served it on the side of the roasted peppers.
Here is what I put into my filling:
2 small chicken breasts, cut into small cubes
part of a zucchini, small dice
part of a carrot, small dice
part of an onion, small dice
some leftover cooked rice (about a handful)
some leftover iberico cheese (about a handful grated)
1 eringi mushroom, cut into small cubes
1 tablespoon EVOO
1/4 teaspoon herb de provence
Bake at 350F (180C) for about 40 minutes.
I also had forgotten to add the asparagus I had, so I chopped it up, cooked it on the stove and added it to the remaining filling.
Be careful when you cut the roasted bell peppers open to eat, all the juices from the chicken, and veggies will gush out.
It was delicious, simply seasoned--lots of veggies, some rice, some chicken and not too much work.