Dude Meals, Meals for Dudes is back for another week.  I hope everyone enjoyed those sultry chicken thighs last week.  This week, we’re going to go south of the border and do some Mexican stuffed peppers.  This is another legit meal that not only tastes great, but will make your girl wet AF.  On top of that, it’s pretty easy to make too.  

First thing you’re going to want to do is get a couple green peppers.  Personally, I like to cut them in half and clean them out, then coat them in olive oil and roast on in the oven for like 10 minutes at about 400 degrees.  It just softens them up a bit.  Makes them a bit more tender and juicy.  Oh yeah.  

While that’s happening, poach a couple chicken breasts.  Poaching is basically when you boil chicken for about 20 minutes.  When that’s done, shred the chicken with a couple forks into a bowl.  

Alright while the chicken is being boiled or poached or whatever the fuck you want to call it, you should chop up some onions, garlic and cilantro (if cilantro tickles your fancy).  You should also make some rice.  Mix the cilantro in with the rice so it’s like the rice they have at Chipotle.  Then, what I like to do is make the rice and when it’s done, I dump a can of black beans and like half of one of those small jars of salsa in it and mix it all up.  Leave the rice on low heat.

Once the chicken is done and shredded, sautee the onions and garlic in a pan with some olive oil and then add the shredded chicken and whatever spices you’d like.  I, for example used some chili powder, garlic powder, paprika and black pepper.

After about ten minutes of stirring and shit, you need start to stuff the peppers.  First stuff those fucking peppers with the rice and bean mixture.  Fucking stuff the shit out of them.  Make sure you stuff it in every last crevice.  Leave nothing to the imagination.  

After you’ve stuffed the fuck out of the peppers, put a little layer of cheese and then put the chicken/onion/garlic sautee and put some more cheese on top.  Stick it back in the oven for like ten minutes on 400 or so, so that all those juices kind of blends and the cheese melts.  Then pull them out, top with some salsa and enjoy.
This one is probably a little more laborious than last week’s chicken thighs, but take my word for it, they’re fucking delicious and it’s not really “hard” work either.  Let me know what you think.