Flamingo Peppers Stuffed With Grilled Chicken Breast, Black Beans and Smoked Mozzarella

Name: Flamingo Peppers Stuffed With Grilled Chicken Breast, Black Beans and Smoked Mozzarella
Yield: 4 servings
Ingredients: 4-5 flamingo peppers or bell peppers Slaw; 1/2 cup thinly sliced cabbage; 2 tablespoons pumpkin seeds; 1 tablespoon finely diced cilantro; 1 tablespoon finely diced chives; 1 tablespoon Greek yogurt; 1 teaspoon honey; 1 tablespoon olive oil juice of 1 lime sea salt and pepper Stuffing; 1 grilled chicken breast, shredded and tossed with cumin, olive oil, sea salt and pepper; 1/2 cup black beans; 3/4 cup grated smoked mozzarella; 1 teaspoon paprika; 1 teaspoon olive oil sea salt pepper

Serves 4

cabbage peppers

Method

The following recipe is from a web site called Saffron Lane ( www.saffronlane.com ). It is reproduced with permission and was developed by chef Elizabeth Howes. The web site has beautiful photos of the process, step by step.

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1. Blacken four or five flamingo peppers over an open flame – either a gas stove or a hot grill. Remove them from the flame and wrap in a paper bag for about five minutes.
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2. Combine and then chill the slaw ingredients
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3. Remove the peppers from the paper bag and gently peel the blackened skin off of each pepper. With a sharp knife, slice each pepper vertically down one side (not through). Gently remove the seeds and inner ribs.
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4. Preheat oven to 400°. Combine stuffing ingredients in a large bowl
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5. Gently stuff the peppers with the chicken mixture. Bake for 15 minutes and an additional 2 or 3 minutes under the broiler until golden.
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6. Remove the peppers from the oven and serve with the chilled slaw.

From the farm's kitchen

View the original recipe