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1
Render bacon.
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2
Set aside.
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3
Saute onion in bacon fat until nearly golden.
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4
Add garlic.
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5
Add rice.
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6
Saute 30 seconds.
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7
Add regular salsa.
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8
Add a pinch of salt and pepper.
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9
Add chicken stock.
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10
Cover and simmer on low 15 minutes.
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11
Remove from heat.
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12
Let stand covered 5 minutes
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13
In a mixing bowl, combine shredded chicken, cooked rice, beans, cheese , and chipotle salsa.
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14
Remove top from bell pepper.
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15
Pull apart ribs with your fingers.
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16
Stuff bell pepper with chicken mixture.
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17
Stand up in saute pan or small roasting pan.
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18
Add crumbled aluminum foil balls to fill space in pan to prevent pepper from moving if necessary.
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19
Add water to cover the bottom of the pan.
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20
Cover and roast approximately 45 minutes at 350 degrees or until peppers are wilted and mixture is slightly bubbling.
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21
Variations: Corn, jalapeno, cilantro, goat cheese, cotija cheese, lime juice, arugala, spinach, or tequila.
