Autumn in Brooklyn
I love to experiment with food ideas. Once in awhile I'll invent something that not only tastes good, but is sort of, spectacular. This was that day. Roasted Red peppers are sweet and smokey, so delicious! Stewed shredded chicken in a spicy tomato sauce is absolutely lovely, more commonly with Mexican rice or in a taco. Putting these two beauties together, could be stellar. But what made these stuffed red peppers incredible, was an afterthought. Instead of rice, I thought to spice up and smash a can of pinto beans with cumin, jalapeno and garlic and smear that on the base of the peppers....
....along with Queso Fresco, then the stewed chicken in the light tomato-y garlic pepper sauce, covered and baked for 35-40 minutes. Once they were tender, I topped them with cilantro and more fresh cheese.
Normally, cooks rely on others for compliments but let me tell you, when I brought out this gorgeous piping hot red dish and took my first bite, they burst in my mouth with all vibrant flavor feels. I just had to shout about it!
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