Adventures South of the Border Without Ever Leaving the Kitchen

Yes, you read that right. Yesterday I looked in the fridge and realized I had chicken, ground beef, and bell peppers that needed to be cooked. Because you know, that's a great combination. Or not. So I had this conversation with myself.

Me: "Self, what can we cook that would use all these ingredients and still taste good."
Myself: "Stuffed peppers and some kind of Mexican chicken."
Me: "Ok, but we've never made stuffed bell peppers. Stuffed mushrooms, and stuffed meats, and lots of other stuffed things, but never stuffed bell peppers."
Myself: "How hard can it be Dummy? We have Google!"
Me: "To true myself. Let's give it a whirl shall we?"
Myself: "You get the phone and I'll get the Google."

So with that I looked up to find some recipes on southwest style chicken, and stuffed bell peppers. Who knew that they had many of the same ingredients? When I discovered this I had another conversation with myself.

Me: "Hey Self, look! If we adjust the two recipes they have the same things in them for the most part!"
Myself: "Good work Captain Obvious. So what do we do now Sherlock?"
Me: "Now we dump, pour, mix, and stuff!"
Myself: "Don't forget bake and sear!"
Me: "Oh yeah, should probably make sure it's edible."
Myself: "Probably..."

What came out of it was amazing chicken and pretty good peppers that only needed a slight adjustment. Here is the product of my conversations with myself.

Below the Border Chicken
Spices:
garlic
cumin
cayanne
paprika
chili powder
onion powder
oregano (I used Greek, whatever works.)
salt
pepper
salish (smoked sea salt)

Mixture:
fire roasted tomatoes
white beans
black beans
corn
chicken

Throw it all in a pan and slow cook with a lid on medium low for 30 minutes or until chicken is done but very very moist.

Baby Border Bells
Spices:
Garlic
cumin
cayanne
paprika
chili powder
onion powder
oregano (again I used Greek, but you can use whatever you have)
salt
pepper
salish (still smoked sea salt)
cilantro (fresh and chopped)
lime juice

Cheese Blend:
Mozzarella  
Mexican blend
Parmesan

Mixture:
Rice (Spanish rice is preferable, but white works too)
fire roasted tomatoes
black beans
white beans
corn
cooked ground beef (needs to be edible, so cook it first)
salsa (whatever you like)

Baby bell peppers (make sure to cut off the tops and clean out the seeds before doing anything else)

Mix mixture, spices, and cheese blend together leaving some cheese blend for the tops. Then stuff it all into the baby bells with a small spoon and top with cheese. Bake at 350 degrees for about 10 minutes give or take. Just until the cheese has melted on top.

Now you can have your own adventures south of the border without ever leaving home. Enjoy!