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Shredded chicken, black beans, corn and quinoa are stuffed into bell peppers with plenty of shredded cheese and homemade enchilada sauce in this yummy, healthy dish.
Preheat the oven to 375 F.
To make the sauce, heat olive oil in a saucepan over medium heat. Add the garlic and saute for 3 minutes Add the remaining sauce ingredients, stir well and bring to a boil. Reduce heat to low and let it simmer while prepping the peppers.
Wash the bell peppers and slice them in half lengthwise. Scrape out the seeds and discard them. Set the peppers in a 9×13 baking dish.
In a large mixing bowl, combine the remaining ingredients for the peppers (except the 1/2 cup of water) and mix well. Stuff each pepper half with equal amounts of the filling and place back in baking dish, stuffing side up.
Pour 1/2 cup water mixed with a few spoonfuls of enchilada sauce into the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
When peppers are done cooking, remove from oven and be very careful removing the foil—they will be pretty steamy. Serve immediately topped with additional enchilada sauce, a sprinkle of cheddar cheese, and garnish with cilantro leaves and a dollop of Greek yogurt or sour cream.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!