Make-shift stuffed peppers

I’m always drooling over recipes I find on blogs for stuffed peppers.  But they always require ground turkey or ground chicken as one of the main ingredients.  Both of which aren’t available in Korea, so I’ve always just wiped my drool and figured it would have to wait until I’m State-side again.

However, last night I opened my fridge to find it stocked with vegetables and 1 large yellow pepper.  With no recipe in hand I figured I’d wing my own stuffed pepper with whatever was in my fridge.

I sauteed 1 chopped onion, chopped mushrooms, spinach, and red pepper flakes.  I added a can of chicken breast.  Yes, a can.  Cans are cheap.  Then a can of diced tomatoes (with chilies).  Sauteed/cooked it all for a bit.  I halved my yellow pepper and stuffed it with the mixture I just created, adding feta cheese in between and on top.

On a pan, covered, and in the oven for 45 min at 375 degrees.  I honestly wasn’t expecting much and figured even if it sucked at least I’m getting my veggies.  However,  after my first bite, I was pleasantly surprised.  Not too shabby for a make shift stuffed pepper.  I would’ve added some quinoa into the mixture if I hadn’t been as lazy.  Next time.

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