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1
Brown the butter in a skillet over medium/high heat.
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2
Once brown, switch to medium heat and add the garlic, onion, chilies, cilantro and carrots.
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3
(You could really use any veggies here that you have laying around squash, tomatoes, celery, greens...a shredded potato would probably even work).
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4
Saute veggies for 3-5 minutes.
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5
Once the veggies are starting to get tender, add the orange juice, Worcestershire sauce and brown sugar.
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6
Stir until everything is combined.
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7
Then toss in your chicken breasts and cook covered for about 15-20 minutes.
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8
In the last couple of minutes, add the spinach and cook until barely wilted.
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9
Pull the chicken breasts out of the pan and crank up the heat to reduce the sauce/veggies, 3-5 minutes more.
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10
Meanwhile shred or chop the chicken into bite size.
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11
Return to pan and stir around to coat with juices.
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12
Transfer chicken mixture to a bowl and refrigerate, covered, for 30-45 minutes until cool.
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13
The more you stir it, the quicker it will cool off in there.
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14
While the chicken is cooling, preheat the oven to 350F.
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15
When the chicken is cool, stir in shredded cheese.
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16
Stand your bell peppers up in a baking dish and fill with chicken mixture.
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17
I used 3 large red bell peppers, but if you find smaller ones you could probably make 4 from this recipe.
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18
Bake in the oven for about 45 minutes.
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19
You will want to rotate the peppers while they cook so the parts that are touching will cook in time.
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20
In the last 5 minutes, sprinkle on some more shredded cheese over the peppers and once they are ooey, gooey melty they are ready to eat!
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21
You may want to let them sit for 5 minutes to cool off first though- save your tastebuds!
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22
!
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23
I spooned some black beans into a shallow bowl and put a dollop of sour cream and avocado slices on there before plating the pepper.
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24
Enjoy the bright colors and various textures!
