i found some locally grown green peppers when i was food shopping the other day. i'm usually more of a red pepper girl, but since they were local, i figured i'd go with the green. when i came home, i found 3 small cajun bell peppers (1 oz each) had ripened to perfection in our garden. with so many lovely peppers on hand, i decided to go "mexican" and created a chicken & pepper saute to go over rice.

here's what went down:

1 green pepper, sliced
1 medium onion, chopped
3 small peppers, chopped (optional)
1 tomato, chopped
1 tbsp chopped garlic
1 medium-large chicken breast
1 tsp cumin
olive oil
salt & pepper
optional: avocado, salsa, rice
(makes 2 hearty portions)

1. saute peppers & onions in a bit of olive oil over medium heat. season with salt & pepper.

2. while that's cooking, prep the chicken. cut it into cubes and season with salt, pepper & cumin.

3. once peppers & onions begin to soften, add garlic. continue to saute until caramelized.

4. make room in the center of the veggie pan, add a bit more olive oil and add chicken. continue to cook for a few minutes until chicken is cooked through.