Rotisserie Chicken Breast Stuffed Green Bell Pepper

1 Peter 2:21-25

[21] For to this you have been called, because Christ also suffered for you, leaving you an example, so that you might follow in his steps. [22] He committed no sin, neither was deceit found in his mouth. [23] When he was reviled, he did not revile in return; when he suffered, he did not threaten, but continued entrusting himself to him who judges justly. [24] He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed. [25] For you were straying like sheep, but have now returned to the Shepherd and Overseer of your souls.

An ej original recipe!

6 medium green bell peppers, cut top off, remove seeds, cut in half lengthwise 

3 T salt

3 T sugar

Bring salted and sugared water,  just to cover peppers to boil. 

Cut off and let peppers sit 3 minutes.

Remove to paper towels.

Filling

1 Rotisserie chicken breast shredded 

1 c Leeks, sliced

2 T roasted garlic

1/2 t onion powder

1/2 c Sauvignon Blanc 

1/2 can evaporated milk

3 T spreadable cream cheese

1 T Italian 3 cheese blend 

Salt and pepper to taste

Pan sauce

1/2 c Sauvignon Blanc 

1/2 can evaporated milk

3 T Italian 3 cheese blend

2 T sugar

1 t onion powder

Salt and pepper to taste

Pinch red pepper flakes 

Taste and adjust seasoning if necessary.

Place pan sauce divided between two 13x9 pans.

Fill peppers and place on top of pan sauce.

Cook covered with foil in preheated 400 degree oven 20 minutes.

Remove foil top.

Add stuffed pepper topping.

Return to oven and bake 10 more minutes until slightly browned.

Stuffed Pepper topping

1 c panko

3 T melted butter

1-1/2 c grated mozzarella 

 

Serve with greens and butter beans.