chicken & sweet potato stuffed peppers

I had 3 ingredients in my fridge which I HAD to consume today; they were right on the cusp of going bad.  Those 3 ingredients obviously consisted of chicken, sweet potatoes & bell peppers.  Thus this deliciousness was born.  You see, the problem I have is that I just can’t help myself at the market.  I see food, and I have to buy it, with the preconception that I will absolutely need it at some point in the next couple of days.  Everytime I throw out food that goes bad though, I swear never to buy ingredients unless I have a set forth purpose for them.  I HATE throwing out food.  It hurts inside.

Getting back to this dish.  I love everything about it.  Again, another quick, scrumptious, healthy meal.  And any way I can incorporate sweet potatoes into my food – I am a very happy camper.

Ingredients:

  • 3 bell peppers, halved & seeded
  • 1/2 cup chicken broth (+more)
  • 1 tbs olive oil (+ more later)
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 sweet potatoes, peeled & cubed
  • garlic powder, salt & ground pepper
  • 1 lb chicken breasts, sliced into strips
  • bread crumb
  • shredded cheese

Directions:

  1. Preheat oven to 425 F.  Pour 1/2 cup chicken broth into your baking dish and set aside.
  2. Heat 1 tbs olive oil in a large skillet on medium high.  When hot, add the garlic, and onion and saute for a few minutes.  Add the sweet potato cubes and season with salt and pepper to taste.  Cook until sweet potato is just fork tender – about 10 minutes.  You don’t want to over cook it because then you will have mashed potatoes.  Remove mixture from pan and set aside.
  3. In the same pan/skillet heat 1 tsp olive oil.  Season chicken strips with garlic powder and salt.  Cook chicken for about 3 minutes on each side or until cooked through.  Add the chicken and a heavy splash of chicken broth to the sweet potato and mix.
  4. Fill each bell pepper halve with the chicken-sweet potato mix.  You may have leftovers – thats okay.  You can still eat it on its own.
  5. Top each pepper with some breadcrumb and bake for 30 minutes.  Remove from oven and top with some shredded cheese.  Place back in oven for 1-2 minutes or until cheese has melted.

Yields 4 servings.

….delicious happens

 

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