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  • Writer's pictureCulinary Road Trips Puerto Rico

multiple uses of ground beef and chicken: chap 3

stuffed bell peppers 2 waysingredients:

  1. 1 cup of wine

  2. 1 cap full Italian seasoning or oregano, rosemary, herb de provenance, and time (literally take the cap off the jar to measure)

  3. roasted chicken ( i will post a recipe to season the chicken soon) or ground beef. which ever you have. if you have ground beef use seasoning from chap 1.

  4. bell peppers any color, 1 per person

  5. 3-4 mushrooms diced

  6. 1/2 onion diced

  7. 3 cloves of garlic graded finely

  8. daiya lactose free cheese or you can use regular cheese or veggie lactose free cheese

  9. tomato paste 3 table spoons

  10. 2-3 sweet plantains not more, just to give it a hint of sweetness

  11. 1/2 cup green pees


  1. cut top of bell peppers and clean the inside completely, then wash and rinse off

  2. dice mushrooms and onions finely

  3. grade garlic

  4. take roasted chicken, de-bone and shred finely

  5. prepare pan with 3 swirls of olive oil, wait until its hot and put onions and mushrooms let them sweat until translucent

  6. add Italian seasoning and salt and pepper to taste

  7. put chicken or ground beef and check for moisture, add more oil if needed

  8. add tomato paste and stir all together wait until its incorporated to add wine

  9. let wine evaporate

  10. add sweet plantains and pees at the end they don’t need much heat and besides the bell pepper will be in the oven for 30-45 min.

  11. prepare tray with  foil and place bell peppers, season to taste with salt and pepper

  12. when wine is evaporated separate the chicken mixture to portions so every bell pepper is filled to the top

  13. fill bell peppers

  14. top with cheese

  15. put bell pepper tops on top of cheese and more cheese

  16. put bell peppers in a preheated oven at 350 for 30-45 min. check until its pretty and cheese is all melted.

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