Stuffed Roasted Peppers Southwestern Style

Ingredients

• 8 large red, yellow, and/or orange sweet bell peppers
• 2 tablespoons of grapeseed oil
• 1 pound of skinless, boneless chicken breasts, cut into bite-size pieces (you can also use 1 pound of other meat, if you prefer)
• 1 cup of frozen whole kernel corn
• 1 cup of chopped onion (1 large)
• 4 cups of corn bread stuffing mix
• 2 cups of chicken broth
• 2 - 4 ounce cans of diced green chile peppers, undrained
• 2 - 10 ounce containers of refrigerated Alfredo pasta sauce (or make your own)
• 2 tablespoons of snipped fresh cilantro

Directions

1. Preheat a gas or charcoal grill. Place the whole sweet bell peppers on the rack directly over medium-high heat. Grill the peppers for 13 to 15 minutes or until they are charred and very tender. Turn the peppers occasionally to char and cook all sides. When done wrap the peppers in aluminum foil and allow them to stand for about 15 minutes or until they have cooled enough for you to be able to handle them.
2. To make the stuffing, begin with a large skillet over medium heat. Add the grapeseed oil followed by your choice of meat and the onion. Cook the meat until it is no longer pink and the onions are opaque. When the meat is cooked, add the stuffing mix and broth; cook the stuffing mixture until the broth has begun to absorb then remove it from the heat. Stir in half of the green chile peppers.
3. Once the peppers have cooled enough, loosen the skins. Peel the skins off in strips and discard them. Brush the peppers with oil. Cut them into halves and remove the seeds. Add the stuffing to the pepper halves so each one has the same amount. Return each of the pepper halves to the grill for about 5 minutes or until the stuffing is heated through.
4. The sauce is made by combining the Alfredo sauce and remaining green chile peppers in a small saucepan over medium heat. Spoon the heated sauce over the stuffed peppers. Garnish with fresh cilantro.