TASTE THE LOVE

Stuffed Peppers

6 red, green or yellow bell peppers, tops sliced off and chopped up
½ jar of Emily G’s Roasted Red Pepper
2 cups couscous
1 cup leftover chopped chicken
2 tablespoons fresh chopped cilantro
½ of a cream cheese bar or goat cheese softened at room temperature
2 scallions, chopped

Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add couscous, chopped chicken, roasted red pepper, cream cheese or goat cheese, cilantro and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.

Groups: main dish, meat, Roasted Red Pepper Jam