Chicken Relleno Stuffed Bell Peppers
[print-me do_not_print=”img”]
INGREDIENTS:
Crockpot Chicken:
• 12 oz. uncooked black beans, rinsed and drained
• 1 jar favorite salsa
• 1 lb. chicken breasts
• 2 1/2 c. chicken broth
Seasoning Mix
• 1 T. cumin
• 1 t. chili powder
• 1 t. salt
• 1/2 t. paprika
• 1/2 t. pepper
• 1/2 t. garlic powder
• 1/4 t. cayenne pepper
Relleno Ingredients
• 3 T. cream cheese
• 1/2 c. tomato sauce
• 2 jalapenos, finely chopped
• 1 medium onions, finely chopped
• 3 T. olive oil
• 1/2 t. salt
• 1/4 t. pepper
• 1 c. chopped pecans
• 1 c. raisins
• 6 large bell peppers
• 2 c. shredded cheddar cheese
DIRECTIONS:
For the Crockpot Chicken:
Layer beans, chicken, salsa and then chicken broth in the crockpot. Make sure to stir the broth into the beans to make sure they will soak it up. Set crock pot on HI for 4-6 hours or LO for 6-8 hours. Stir crockpot ingredients at hour 3 if on HI or hour 5 if on LO.
For the Relleno Filling:
Saute jalapeno and onion in olive oil, salt and pepper over medium heat for 7-10 minutes, or until onion becomes caramelized. Add jalapenos and onions to the crockpot once chicken is done cooking. In the same saucepan that the onions and jalapenos were in, add the chopped pecans and sauté over low-medium heat for 3-5 minutes, flipping constantly, until lightly roasted. Set aside. Shred chicken and add in seasoning mix, cream cheese, and tomato sauce. Let cook for another 20 minutes. Preheat oven to Hi broil.
Assembling the Bell Peppers:
While chicken is cooking for the last 20 minutes, cut the tops off of the bell peppers and spread a thin layer of olive oil over the peppers. Sprinkle a little salt on the inside of the bell peppers. Place peppers top-side down on a foil-lined baking sheet and broil for 8-10 minutes. Once chicken is done cooking, drain any excess liquid there may be in the chicken mixture. Add in toasted pecans and raisins. Fill each bell pepper with equal amounts of chicken mixture and top with about ¼ c. cheddar cheese. Broil for 5-7 more minutes. Enjoy!