Reinvented Chicken Stuffed Peppers

Ok, ok I tried to actually follow a recipe, really I did! However, realizing at 4pm as I am making the dish that I do not have the corn souffle that I thought was in my freezer and then thinking Big J can stop on his way home to purchase said Stoffers dish that Lowes DOES NOT have I had to improvise! Here is the NEW reinvented dish on the fly!! Note changes from previous post.
CHICKEN STUFFED PEPPERS & CORN
4 large GREEN bell peppers
1(15 oz) CAN CREAM CORN
3 cups chopped cooked chicken
1 cup fresh corn kernels (use frozen is okay)
1 1/2 cup PANKO bread crumbs
1 (4.5 oz) chopped green chilies, drained
1 Tb Taco seasoning
1 cup SALSA
2 cups (8oz) shredded Monterrey Jack w/pepper
Cut peppers in half lengthwise, leaving stem in tact. Clean, place cut side down on lightly greased baking sheet. Broil 6” from heat for 4-5 minutes or until they start to blister. Combine corn and next 7 ingredients. Stir in 1 cup cheese. Turn peppers cut side up and spoon mixture evenly into peppers.
Bake 375 degrees for 25 minutes. Top with remaining cheese and bake 5-10 more minutes until cheese melts.

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