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BBQ Chicken Tacos with Avocado Coleslaw
The best tacos you've ever had, made with a BBQ dry rub and fresh avocado coleslaw.
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Stuffed Green Pepper
Lends an exotic touch to your everday dinner!
Exchange for 1 vegetable exchange and 1 bread exchange.
Yield:
Ingredients
- 1 sm. green pepper
- 3 level TBS rice, cooked
- Salt & pepper to taste
- 1 tsp. chopped onion
- 1 tsp. chopped celery
- 1/3 c. tomato juice
Instructions
- Wash and cut stem end from green pepper and remove seeds and membrane
- Cut pepper in half, so that both halfs will lay flat in a dish with the skin side down
- Place in pan with 1/2" to 1" water in bottom
- Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together
- Fill green pepper halves evenly with rice mixture
- Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes
- For a professional touch, add veggie sausage crumbles or diced canadian bacon
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