Not to be confused with a Thai Chicken bowl, this vessel of yum gets it’s title from the spicy jalapeño pepper sauce that is lovin’ itself up all over some perfectly roasted, cheap and easy chicken thigh goodness. Spoon this over a protein packin’ helping of quinoa, black beans (or both!), plop a dollop of silky sour cream and avocado cubes on top, hit it with a smattering of fresh cilantro and you have got yourself some serious eats. It’s kinda pretty too…..especially if you like the color green.
Absolutely, without a doubt, It is ALL ABOUT THIS SAUCE.
This is a recipe update from 10-17-2013
Soooooo…… do you know any vegetarians? Are they nice to you? Want to make ’em happy? Want to make anybody happy for that matter? Then take the twenty minutes you will spend in prep time out of your day and make these sunny jewels. Unlike the dense, rice and ground beef Campbell’s tomato soup inspired stuffed green bell peppers of your wonder years, (which I happen to love as well) these peppers are gorgeous, fresh, and actually healthy. Nestle these pretty babies over a bed of quinoa laced with peppery arugula and crunchy sunflower seeds, and you just may look forward to more “meat-free Mondays“.
Slow cookers, crock pots, insta pots….call em whatever you will. I like this method. A lot.
Put a bunch of stuff in a pot; turn it on. Walk away. Set it and forget it, right? That is exactly right, until a few hours later when you catch a whiff of whatever good stuff you got going on over there on the kitchen counter. Then it slowly dawns on you… a-ha! Is it true? Could dinner be actually… (wait for it) …done?!???
Oh yes it can. Busy people (hi, Jen!) rejoice.