3 bell peppers, any color, cleaned and halved.
4 chicken breasts marinated in a lemon pepper sauce, chopped
6 pats of butter
salt, pepper, chipotle sauce, dried chipotle pepper (powder or crushed), lemon pepper
1 can of chopped tomatoes with no sugar added
1 cup shredded Gouda
1 tblsp Garlic, chopped
1 tblsp Parmesan grated powder
1 cup sour cream
Place halves of peppers in the bottom of a casserole dish with the inside facing up. Place a pat of butter in each one, dust on salt an pepper.
In a separate bowl, mix chicken, cheese, garlic, and tomatoes. Add a little salt and pepper. Spread mixture over peppers, making sure to tuck it into each pepper.
In another bowl (yet again separate), mix sour cream, chipotle sauce, lemon pepper, and dried chipotle to taste. Spread mixture over chicken stuff.
Preheat oven to 425F Cook for 1hour & 20 min check on it every twenty to thirty minutes. Top should brown, pepper flesh should be soft and chicken should be cooked through…it’s okay to mix it a bit to check the chicken…but try not to do it too much.
Probably good on rice…I can’t have rice.