cool pointy peppers

While shopping at Costco recently, I was looking for the mixed bell peppers I usually buy. I stumbled across these cool-looking “sweet pointed red peppers” instead.

They taste exactly like red bell peppers. So, I decided to stuff them for a pretty new twist on your every day stuffed bell peppers.

Chicken and Mushroom Stuffed Sweet Peppers

5 sweet pointed peppers (or 4 large red bell peppers)
2 teaspoons olive oil
1/3 cup diced onion
2 garlic cloves, peeled and minced
2 chipotle chiles in adobo sauce, finely minced
3 cups crimini mushrooms, trimmed and sliced
2 teaspoons ground cumin
1 package taco seasoning
3 ounces cream cheese
2 boneless skinless chicken breasts, cooked and shredded (or 3 cups shredded rotisserie chicken)
1 cup grape or cherry tomato halves
Salt and freshly ground pepper, to taste
1/3 cup purchased salsa
1/2 cup shredded Mexican blend or cheddar cheese
Fresh cilantro leaves, garnish

Preheat the oven to 375 degrees and line a baking sheet with foil.

Make a slit down the length of each pepper and carefully take out the seed pod, place it on the prepared baking sheet.

Heat olive oil in a large skillet over medium heat. Saute the onion for about 3 minutes, then add the garlic and chipotle.

Stir in the mushrooms and sauté until they begin to give up their water.

Stir in the cumin and taco mix. Add the cream cheese and stir until it is melted into the mixture. Add the chicken and stir until it is coated with the sauce. Remove from heat and stir in the tomatoes. Taste and season with salt and pepper.

Fill the peppers with equal amounts of the mixture.

Top each with a tablespoon of salsa.

Cover tightly with aluminum foil and bake in the preheated oven for 45 minutes.

When peppers are done cooking, carefully remove them from the oven – there will be liquid on the bottom of the baking sheet. Be very careful removing the foil – the peppers will be steamy.

Sprinkle with cheddar cheese and garnish with cilantro leaves.

Makes 5