"TFM®" > wrote in message
. com...
>
>
> "Janet Wilder" > wrote in message
> ...
>> jmcquown wrote:
>>> Janet Wilder wrote:
>>>> kilikini wrote:
>>>>> I was gifted a package of 1 pound of ground chicken . Well, I had
>>>>> no idea what to do with it (it's something I've never purchased) so
>>>>> I started Googling for ideas. One idea kind of stuck out, but there
>>>>> wasn't a recipe for it therefore I was hoping you folks could nudge
>>>>> me along. Ground chicken stuffed peppers. (I was planning on using
>>>>> bells,
>>>>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>>>>> cheese on top. Fried eggplant on the side. (Obviously this is for
>>>>> TFM® and not me; I don't do peppers or eggplant.)
>>>>>
>>>>> I've got plenty of Mexican herbs and seasonings and I was going to
>>>>> use Vidalia onions and fresh garlic when I cook the chicken. I
>>>>> think the filling needs more "oomph", though. Should I make a salsa
>>>>> to mix with the chicken when I stuff the peppers for baking or is
>>>>> that overkill on peppers? TFM® is low-carbing it, so a Spanish rice
>>>>> filling is out (which
>>>>> would sound perfect to me, but....).
>>>>>
>>>>> What can I add to the chicken to add moisture and flavor for the
>>>>> filling of the pepper? I'm thinking salsa, but that may just be a
>>>>> little too wet. Any suggestions?
>>>>>
>>>>> kili
>>>>>
>>>>>
>>>> Kili,
>>>>
>>>> Do you have your heart set on stuffing peppers? If not, think steamed
>>>> dumplings.
>>>
>>> Dumplings won't work for a "low carber".
>>>
>>> Jill
>>
>> I steam them without the noodle. They come out fine.
>
>
> A dumpling is a boiled dough ball. WTF are you talking about?
>
Okay. Buh bye, cretin!