When I’m stuck with leftover chicken, which happens all too often for some reason, I am the one who ends up having to eat most of it or it ends up being trashed. The same thing for one meal is fine but if I’m stuck with a half of a roast chicken, I need something different. Besides, a rotisserie chicken tastes so dry once it’s been refrigerated overnight.

This is a recipe that is versatile enough for any leftover meat or even vegetable.

  • 4 bell peppers, seeded and cored
  • 2 tbsp olive oil
  • 1/2 onion, diced fine
  • 3 cloves garlic, minced
  • 3 cups rotisserie chicken, shredded
  • Himalayan salt, to taste
  • pepper, to taste
  • hot sauce, to taste (I used sriracha)
  • 1/2 cup shredded cheese
  • 5 tbsp tomato purée
  1. Preheat oven to 400°F.
  2. Place cut bell peppers on a lined cookie tray and drizzle with olive oil, salt and pepper and set aside.
  3. In a pan, heat the remaining olive oil  over medium heat and add the diced onion and cook until soft.
  4. Add the garlic and sauté for another minute.
  5. Add the shredded chicken and hot sauce and mix well.
  6. Add some tomato purée to the mix and cook till it starts to simmer.
  7. Remove from heat and divide between the peppers.
  8. Top it with the cheese and put it in the center of the oven.
  9. Bake for about 18 minutes or until the cheese has melted and the peppers are a little crispy.
  10. Serve hot!