Roasted chicken basted with grass fed butter and seasoned with herbs and salt is one of my favorite dishes, however my husband is not a big fan of chicken :(.
So when I make a roasted chicken, I have to make a really great tasting dish with the leftovers that incorporates some of his very favorite things.
Today I made my version of stuffed bell peppers. It is a cheesy smokey version that includes a whole red pepper, black rice, onions and portabella mushrooms. The smokiness comes from adding the final seasoning of Smoked Serrano sea salt on top of the melted cheesy goodness.
1) Dice 1 small onion and 10-12 button portabella mushrooms, saute all ingredients in raw grass fed butter or coconut oil. Once translucent, add the diced chicken and chopped broad leaf parsley.
2) Cut a large pepper (Green, Yellow, Red or Orange) and layer the bottom with some cooked rice (your choice, we chose black rice).
3) Finish filling up the pepper with your chicken and vegetable mixture.
4) Place in a deep dish pan and add 1/4 cup of water to the bottom. Drizzle your peppers with a bit of extra virgin olive oil and cover and bake at 375 degrees for about 30 minutes.
5) Pull out and cover with fresh, natural grated cheese (we choose extra sharp cheddar). Place under the broiler to melt.
6) Plate your dish and add a drizzle of extra virgin olive oil, few sprigs of fresh parsley and season well with Smoked Serrano Sea Salt.
Husband was happy...and is changing is mind on the whole chicken thing!