Stuffed.

Of course the Monday before we leave for vacation I end up with a cold. I didn’t feel like doing much of anything, hence the lack of posts. Don’t worry, I’m back! 🙂

Stuffed Shells:

Whatcha need: 1 box large pasta shells, 1 chopped onion (I used about half of an onion), 1 tablespoon vegetable oil, 4 boneless chicken breasts cut into small pieces, 1 6-ounce box of any flavor Stove Top stuffing, 1 cup mayo, 2 cans of cream of chicken soup (10.75oz each).

Sounds like a lot of work, but it’s super easy! Set your oven to 350 degrees and cook the shells according to the package. Set them aside while you get the stuffing ready. You’ll want them to be cool when working with them later.

Add the vegetable oil to a skillet and cook the chicken fully. In the last few minutes, add the onion to the chicken to cook.

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In another bowl, cook the stuff according to the package. Add the mayo to the cooked stuffing and then stir in chicken/onion. Stuff the shells one by one and line in a pan. In another bowl (last one, I promise) mix the 2 cans of soup and 2 cans of water together. Pour the mixture over the shells completely.

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I could eat these over, and over, and over, and over.

Cover the pan with foil and bake for 45 minutes. Then eat them all and want more because that’s what happened with us.

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I mean, c’mon?

Stuffed Peppers:

Gather: red bell peppers (I used 5 and had a little bit of the mixture left over so I would recommend cutting down the mix or upping the count to 6 peppers), 1.5 tablespoon of cumin, 1 can crushed tomatoes (recipe called for a 28oz can but I used a smaller one), 1 small can of corn, 2 cups cooked rice, 1 cup shredded colby jack cheese, 1 green onion, 1 lb ground turkey.

Did I mention I was all about simplicity? Wash the peppers, slice off the tops, and remove the seeds.

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Apparently I was missing one at this point..

Cook the ground turkey, strain, and return to pan. Add the crushed tomatoes, corn, and cumin. Simmer for about 10 minutes.

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I ended up using fresh tomatoes (instead of from a can)

Mix with cooked rice and fill peppers with mixture. Cover with foil and bake at 350 degrees for 40 minutes.

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Pre-oven

Take out the peppers and cover with shredded cheese. Bake, uncovered, for 10 minutes or until the cheese is melted. Top with green onions and you are finished!

 

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In other news, happy shamrock shake season!

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