What in the world happened to the 31 days of July? In all that 100 degree weather, did I just zone out? I think maybe I did! Like everyone else I’m running around saying, I can’t believe it’s August already!
Bubba and I have been busy with festivals and farmers markets. You know, keeps us out of trouble! We’ve also been reconnecting with family and old friends. Funny how if you’re not careful, twenty years can go by as fast as that last July.
With the bounty of bell peppers we were getting out of our garden, I started messing around with a stuffed pepper recipe. This one uses chicken breast and Birdie’s Pimento Cheese. And really very few other ingredients. The pics aren’t the best in the world, but you get the idea. And boy were they delicious!
Stuffed Bell Peppers with Birdie’s Pimento Cheese
2 cups of shredded chicken breasts
1/4 cup of salsa (hot or mild, your choice)
1 teaspoon of cumin or taco seasoning
4 ounces of Birdie’s Jalapeño Pimento Cheese
4 ounces of Birdie’s Cream Cheese & Black Pepper Pimento Cheese
4 bell peppers, cut in half and seeded
Combine the chicken, salsa, cumin, and both pimento cheese in a bowl and mix with a fork. Spoon into the bell pepper halves. Transfer to a baking dish, and put into a 350 degree oven for 45 minutes, uncovered. Change to broil for an additional 5 mins at the end. You can parboil the peppers before stuffing if you like them a little softer.
If you try it let me know how it turns out. I’d love to hear from you!
Robin Allen is having a ball with all the possibilities of Pimento Cheese. She really loves being Birdie.
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