Stuffed Peppers

I. LOVE. STUFFED. PEPPERS. And these are the best I've ever had! They're almost foolproof to make, and they make great individual portions (which is probably the only thing that kept half of mine from being eaten by other people... they're that good!). 

- 3/4 c brown rice

- 4 bell peppers

- 1 Tbsp olive oil

- 1/2 onion, chopped

- 3 garlic cloves, minced

- ground pepper

- 1 lb. ground chicken or turkey breast (I prefer chicken)

- 30 oz tomato sauce

- 1/3 c cream

- 1/3 c chopped basil

- 3/4 c parmesan cheese

1. Preheat the oven to 400. Cook the rice. 

2. Slice the tops off the peppers, leaving enough on the top that you can place it easily back on the rest of the pepper. Remove the seeds and membranes. 

3. Heat a large pan over medium heat. Add the olive oil and onion. Saute until translucent, about 5 minutes. Add 2 of the 3 garlic cloves and cook for 1 minute. 

4. Sprinkle ground pepper on both sides of the chicken. Add to the skillet and cook until brown all the way through, 10 - 15 minutes. Stir occasionally at first, and often at the end to keep the chicken from sticking. I like it best when the chicken has a few almost-burnt spots that sweeten up the flavor. 

5. As the chicken cooks, combine the tomato sauce, cream, remaining garlic, and basil in a saucepan over low heat. 

6. When the chicken is ready, add the rice and almost all of the parmesan (reserve a bit for garnish) to the chicken mixture. Combine well. Add 1/2 c of the tomato mixture, turn off the heat, and combine well. 

7. Fill the peppers with the chicken mixture. Place the peppers in a tall baking dish that allows them to stand up. Spoon some tomato mixture over the peppers, then pour the rest in the baking dish so that the peppers are sitting in the mixture. Place the tops back on the peppers. 

8. Bake for 20 minutes, then cover with foil and bake for 30 more minutes. Serve hot. 

Logan's White Chicken Chili

This recipe can be modified to use up any veggies you have too many of, and is great for the start of fall! It's guaranteed to warm you up and make the house smell great as it cooks!

- 16 oz navy beans, uncooked

- 2 lb. boneless, skinless chicken breasts or thighs

- 1 pack fajita mix*

- 1/2 c tequila

- 1/3 c olive oil

- Vegetables, chopped, enough to fill half a crockpot**

- 4 cloves garlic

- 1 qt chicken broth

- 2 packs white chicken chili seasoning***

- 1/4 c cilantro, chopped

- 1 box elbow macaroni

- Shredded cheese, as desired

- Sour cream, as desired

*For a homemade fajita mix: combine 2 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp paprika, 1 Tbsp sugar, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp cumin

**Recommended: 1 large onion, 1 flying saucer squash, 4 poblano or bell peppers, 3 small jalapeños, 3 red tomatoes, 2 green tomatoes

***For a homemade seasoning mix (makes 1 packet): 2 tsp garlic powder, 1/4 tsp ground red pepper, 2 tsp cumin, 1 tsp oregano, 1 tsp coriander

1. Heat 6 - 8 cups of water in a large saucepan over medium heat. Add the navy beans. Bring the water dangerously close to a boil, then remove from heat. Let sit for one hour. Drain the water. Add another 6 - 8 cups of water to the beans and bring to a boil. Let simmer until beans are of desired consistency, roughly 1  - 1 1/2 hours. Drain the beans, keeping the water. Set aside. 

2. Preheat the oven to broil. 

3. In a large bowl, mix the fajita mix, tequila, and oil. Add the chicken, coating each side. Let marinate at room temperature for at least 20 minutes. Broil for 5 minutes per side, until the center of the chicken is cooked. Set aside. 

4. Oil the bottom of a crockpot. Add the onions and squash, and any other veggies that need a similar amount of time to cook. Cook on high until translucent, roughly 20 minutes. Add the garlic and remaining vegetables, 1 packet of seasoning, and 1 pint of broth. Cook on low for 2 hours.

5. Add the cooked beans and their water. Add remaining broth as necessary. Add the other pack of seasoning and cilantro. Mix well. Cook on low for 2 - 4 hours. 

6. Cook the pasta. Serve the macaroni in individual bowls, topped with chicken, then a layer of cheese. Spoon the chili on top and add another layer of cheese. Garnish with sour cream as desired. Serve hot.