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
- Preheat oven to 400°F.
- Place cut bell peppers on a lined cookie tray and drizzle with olive oil, salt and pepper and set aside.
- In a pan, heat the remaining olive oil over medium heat and add the diced onion and cook until soft.
- Add the garlic and sauté for another minute.
- Add the shredded chicken and hot sauce and mix well.
- Add some tomato purée to the mix and cook till it starts to simmer.
- Remove from heat and divide between the peppers.
- Top it with the cheese and put it in the center of the oven.
- Bake for about 18 minutes or until the cheese has melted and the peppers are a little crispy.
- Serve hot!
The bell papers give a nice crunchy taste. Good way to use the leftovers but also a good dish to make of itself.