Time 1h30m Yield 4 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Time 45m Yield 4 servings Number Of Ingredients 14 Steps:
Preheat the oven to 450 degrees F. Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more. Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers. Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more. Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.
Time 2h10m Yield 6 Number Of Ingredients 20 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray. Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish. Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes. Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.
Yield 15 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack. Bake for 25 minutes, or until golden brown. Arrange the bell peppers, cut-side up, on the greased baking sheet. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella. Bake for 25 minutes, or until the cheese is melted and the peppers have softened. Serve immediately. Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Cut the tops off of the peppers and scrape out the insides. Once cleaned out, place peppers in a casserole dish. Brown the chicken. Drain off excess fat. In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts. Fold into the chicken. Spoon the mixture into the peppers. Add 4 tablespoons of hot water to bottom of baking dish. Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.
More about “chicken stuffed peppers recipes”
Time 1h5m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 400. Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside. Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it’s done cooking. While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender. Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined. Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted. Add garlic powder and hot sauce (more or less of each to taste – we like stuff spicy around here!) to chicken mixture and stir to combine. Let the mixture cook on Low heat for about 10 minutes to blend flavors. Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it’s not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled. Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch. Serve with additional shredded Mozzarella to sprinkle over the tops of peppers. PLEASE NOTE: All of my measurements are approximate as I don’t usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don’t understand some of my rambling instructions!
