When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish?
This version is “lightened up” with chicken so it will be a little healthier…my original version is made with beef.
There are so many wonderful ways to cook chicken stuffed peppers while peppers are in season. I like to use cubed chicken breasts in my chicken stuffed peppers because everyone in my house absolutely loves them! Here in N.E. Ohio, this year’s crop of green bell peppers were so succulent that my husband (Al the Grinch) even commented about how good and tender they were.
Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.
Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!
However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.
Just for the record, I have found…
Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.
These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.