Chicken Stuffed Pepper
Prep/Total Time: 20 min.
- 1/2 teaspoon cumin seeds
- 6 oz chicken breast cooked over a skillet or grilled
- 1/4 cup fresh cilantro leaves
- 2 tablespoons water
- 2 tablespoons cider vinegar
- Salt and pepper to taste
- 1 bell pepper, halved lengthwise
- Additional fresh cilantro leaves
In a dry small skillet, toast cumin seeds over medium heat until aromatic, for 1-2 minutes, stirring frequently. Transfer to a food processor. Add chicken, cilantro, water, vinegar, and salt, and pulse until blended. Spoon the mixture into the pepper. Top with additional cilantro. Bon appetite!
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