Tuesday, September 14, 2010
I also don't like cooked vegetables so my peppers were fresh and cool and gave this recipe a nice crisp crunch. If you like your peppers baked you can do so at 350 for 20 minutes.
Here's what you'll need;
3-4 Bell Peppers
1lb shredded chicken
1 can of garbanzo beans drained
1 tablespoon of cumin
1 tsp of paprika
Salt and Pepper to taste
1/2 tsp cayenne / jalepeno (optional)
Cook the chicken fully - I add a cup or so of water when I'm cooking the chicken, it keeps it moist and delicious. Once the chicken is cooked add the garbanzo beans and heat them up - usually about 5 minutes. Add the seasonings.
Cut the bell peppers in half and scoop out the seeds, take a spoon and scoop into the peppers and serve.
You can add some shredded cheese or rice to the mixture if you desire :)