Jack-o’-lantern Chicken and Rice Stuffed Peppers

Recipe of the Week:
We couldn’t help ourselves with this week’s recipe. If you’re looking for a festive way to bring Halloween to your dinner plate, then look no further! Try out this Jack-o’-lantern Chicken and Rice Stuffed Peppers.

Ingredients:
Chicken:
2-1/2 cups cooked chicken, shredded
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 (10-ounce) can diced tomatoes with green chilies

Rice:
1 tablespoon olive oil
1 cup uncooked brown rice
1/2 cup tomato sauce
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon taco seasoning

Peppers:
4 large orange bell peppers
1 (15-ounce) can black beans, rinsed
3/4 cup shredded sharp cheddar, divided into 1/2 cup and 1/4 cup
Fresh Italian parsley, minced (for garnish)

Instructions:
1) Place shredded chicken in medium-sized sauté pan over medium heat. Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper. Mix well.
2) Add can of diced tomatoes. Simmer for 5 minutes. Set aside.
3) To prepare rice, heat oil in medium-sized saucepan over medium heat.
4) Add rice and cook, stirring often, until it turns golden.
5) Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
6) Add tomato sauce and chicken broth; bring to boil.
7) Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
8) Fluff rice with fork. Set aside
9) Bring large pot of water to boil over high heat.
10) Rinse peppers, slice off tops, and hollow out insides. Remove seeds and white pith.
11) Using small paring knife, cut out jack-o’-lantern face on each pepper.
12) When water boils, add peppers and tops and cook for about 5 minutes or until peppers are tender.
13) Remove peppers from water and place in an ice bath to cool.
14) In large bowl, combine cooked rice, shredded chicken, 1/2 cup shredded cheddar cheese and black beans.
15) Fill each pepper with chicken and rice mixture, and top with extra 1/4 cup shredded cheddar cheese.
16) Replace pepper tops back on top of each pepper.
17) Place peppers upright in baking dish.
18) Bake at 350F for 30 minutes, or until cheese is melted and pepper is done to desired tenderness.
19) Garnish with minced parsley and serve.

Friday 10.30.2020

“Big Drip”
For Time:

3 Heavy Snatches
20 Ring Dips

3 Heavy Snatches
20 Ring Dips
3 Wall Climbs

3 Heavy Snatches
20 Ring Dips
3 Wall Climbs
40 Sit-ups

3 Heavy Snatches
20 Ring Dips
3 Wall Climbs
40 Sit-ups
3 Rope Climbs

3 Heavy Snatches
20 Ring Dips
3 Wall Climbs
40 Sit-ups
3 Rope Climbs
60 Burpees

Box Brief:
This Saturday’s workout will be a Halloween workout! We encourage everyone to wear their costumes for a spooky workout. We are doing a completely NEW workout this year so come ready for the challenge. See you at either 7:30 or 8:30 am this Saturday! 

Recipe of the Week:
We couldn’t help ourselves with this week’s recipe. If you’re looking for a festive way to bring Halloween to your dinner plate, then look no further! Try out this Jack-o’-lantern Chicken and Rice Stuffed Peppers.

Ingredients:
Chicken:
2-1/2 cups cooked chicken, shredded
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 (10-ounce) can diced tomatoes with green chilies

Rice:
1 tablespoon olive oil
1 cup uncooked brown rice
1/2 cup tomato sauce
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon taco seasoning

Peppers:
4 large orange bell peppers
1 (15-ounce) can black beans, rinsed
3/4 cup shredded sharp cheddar, divided into 1/2 cup and 1/4 cup
Fresh Italian parsley, minced (for garnish)

Instructions:
1) Place shredded chicken in medium-sized sauté pan over medium heat. Sprinkle with cumin, garlic salt, ancho chili powder, smoked paprika and black pepper. Mix well.
2) Add can of diced tomatoes. Simmer for 5 minutes. Set aside.
3) To prepare rice, heat oil in medium-sized saucepan over medium heat.
4) Add rice and cook, stirring often, until it turns golden.
5) Add cumin, garlic salt and taco seasoning. Cook for 30 seconds, until fragrant.
6) Add tomato sauce and chicken broth; bring to boil.
7) Cover pan, reduce heat to low and cook for 30 to 35 minutes until rice is tender.
8) Fluff rice with fork. Set aside
9) Bring large pot of water to boil over high heat.
10) Rinse peppers, slice off tops, and hollow out insides. Remove seeds and white pith.
11) Using small paring knife, cut out jack-o’-lantern face on each pepper.
12) When water boils, add peppers and tops and cook for about 5 minutes or until peppers are tender.
13) Remove peppers from water and place in an ice bath to cool.
14) In large bowl, combine cooked rice, shredded chicken, 1/2 cup shredded cheddar cheese and black beans.
15) Fill each pepper with chicken and rice mixture, and top with extra 1/4 cup shredded cheddar cheese.
16) Replace pepper tops back on top of each pepper.
17) Place peppers upright in baking dish.
18) Bake at 350F for 30 minutes, or until cheese is melted and pepper is done to desired tenderness.
19) Garnish with minced parsley and serve.