So… hello. It’s been awhile. I know I’ve said that before when I’ve disappeared for a week or two - you know, for moving, a dead computer, mono… those sorts of things. Dropping out of the blogosphere for over a month, however, is pretty much unheard of for me. I feel like I owe you an explanation. I don’t normally share super-personal stuff here because, well, it’s super-personal. But you’ve stuck around. You kept coming back even when I wasn’t posting. You didn’t give up on me. And I appreciate that. I really do. So I have a story for you…
This story starts about 2 and a half months ago, over Labor Day weekend. While you were out (hopefully) enjoying the long weekend, I was in the hospital having surgery. Fortunately, everything went well with the surgery. Unfortunately, I ended up being allergic to the antibiotic they gave me at the hospital. That one fateful dose resulted in approximately six weeks of allergic reactions. We’re talking hives, rashes, swollen joints, swollen eye... and that’s in addition to the surgery recovery. I was a hot mess. I was also pretty much at a cooking standstill as I wasn’t allowed to bend, lift anything, etc.
Over the past few weeks, I have returned to the living – and the kitchen. I am so glad to be back and able to share recipes with you. Like today’s recipe for Cheesy Chicken and Corn Stuffed Peppers, one of the first things I made when I got back in the kitchen. These peppers are ridiculously good. Filled with chicken, corn, cream cheese, salsa, mild green chiles, fresh jalapeno, and two more kinds of cheese, these stuffed peppers are jam-packed with flavor. They also have great texture from the creamy cheeses, crunchy corn and peppers, and chewy chicken. And like most of my favorite meals, these stuffed peppers are quick and easy to make. These peppers welcomed me back into the kitchen, and I’m sure they would be a welcome addition to your table any night of the week.
One Year Ago: Spiced Applesauce Cake, Chicken and Dumplings, PumpkinGinger Nut Muffins, Three Bean and Beef Chili
Cheesy Chicken and Corn Stuffed Peppers
Adapted from Buns in My Oven
2 cups cooked chicken, chopped
8 oz. cream cheese, softened (reduced fat works well)
4 oz. Monterey Jack cheese, grated, divided
4 oz. cheddar, grated, divided
1 to 3 jalapenos peppers, minced (use more of less depending on your heat preference)
4 oz. can diced green chiles
1/4 cup salsa
Fresh corn, cut from 2 cobs (you can also use frozen corn)
1 1/2 tsp. ground cumin
Salt and freshly ground black pepper, to taste
4 to 6 bell peppers, depending on size (any color)
1/4 cup panko breadcrumbs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the chicken, cream cheese, half of the Monterey Jack cheese, half of the cheddar cheese, jalapeno, green chiles, salsa, corn, cumin, and salt and pepper, to taste. Mix until thoroughly combined.
Cut the peppers in half through the stem. Remove the seeds and stuff with the chicken mixture. Place the peppers on the prepared baking sheet.
Sprinkle the remaining cheese and the panko over the peppers.
Bake for 25 to 30 minutes, or until the peppers start to become tender and the filling is hot and bubbly.
Serves 4 to 6.