My father in law brought us some fresh peppers from his garden over the weekend. We have been making salsa and adding them to everything we can, grilled cheese sandwiches, hamburgers, scrambled eggs, you name it we have tried it with peppers. These were a last minute lunch idea that turned out fabulous. I served them with slices of avocado and garnished them with lettuce and tomatoes.
Stuffed Chile Peppers
5 chile peppers (I used the long Anaheim peppers, not much heat and lots of flavor)
1/2 c. shredded cheddar cheese
1/2 c. cooked chicken breast, diced into small pieces
1/2 c. fresh spinach, finely chopped
1/4 c. yocheese or cream cheese
1 c. almond flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
1/2 tsp. Mexican Oregano
dash ground cayenne pepper
3 T. melted coconut oil or olive oil
1. In a shallow bowl or plate mix together the breading mixture, set aside.
2. In another shallow bowl beat egg till combined and set aside.
3. Preheat oven to 400 degrees and oil a casserole dish large enough for all the peppers to lay side by side in a single layer.
4.Prepare the peppers by removing the end with the stem and slicing them lengthwise up the center on one side only. Remove the inside membrane and seeds, rinse in cool water and set aside to dry.
5. In another bowl mix together cheese, spinach, yocheese and chicken.
6. Carefully stuff peppers with this mixture, don't worry about getting them closed all the way again, a little stuffing hanging out is alright.
7. Roll 1 pepper in egg and then in breading mixture. Place in casserole pan and repeat with remaining peppers. Drizzle oil over all the peppers.
8. Bake for 20-30 minutes, or until breading is golden brown. Serve with fresh avocado and garnish with fresh tomato and chopped lettuce.