Wild Rice Stuffed Bell Peppers

This is a recipe for bell peppers stuffed with a wild rice mix. The bell peppers flavor the mix while being baked.

1 cooked chicken breast shredded

2 forks to shred the chicken breast

1 nonstick frying pan and 1 pot to boil water for chicken breast and potatoes

1 mixing bowl

1 serving spoon to mix ingredients and serve

1 small can of mild taco sauce (8 oz.)

3/4 cup pre-cooked wild rice

1/3 chopped medium red onion

4 purple petite potatoes, boiled (about 25 minutes) and chopped

2 tablespoons butter, unsalted and melted

1/2 tablespoon salt

1/2 tablespoon black pepper

1 rectangle aluminum pan

1 oven preheated to 350 degrees

This recipe calls for four petite purple potatoes chopped and shredded chicken. With 4 - 6 cups of water, boil the potatoes (approximately 25 minutes) along with the chicken. Slicing the chicken beforehand can quicken up the cooking process. Once the chicken is fully cooked, shred with two forks and put aside. Chop the four boiled potatoes. Add to a hot pan with two melted tablespoons of unsalted butter. Add 1/3 chopped red onion.

Add the pre-cooked wild rice. (If you have to prepare the wild rice, it will take approximately 45 minutes to cook 1 cup of uncooked wild rice with 3 cups of water). Add the mild taco sauce and combine thoroughly. Set aside and preheat your oven to 350 degrees F.

There are various colors of bell peppers. Some of the more well-known colors are green, yellow and orange. The mixture will fill approximately 3-4 peppers, depending on how high you fill them. With this being said, two peppers are shown. Take a sharp knife and cut out the top and remove the seeds. The second picture shown here shows what they should look like.

Stuff your peppers with the mixture. Use a small rectangle aluminum pan to fit the peppers two by two. Put on the middle rack of a preheated oven (350 degrees F) for 40 - 45 minutes.

Each stuffed bell pepper should be allowed to cool for a few minutes as the filling inside it will be piping hot.