CHICKEN STUFFED PEPPERS RECIPES

DILA'S CHICKEN-STUFFED PEPPERS RECIPE | ALLRECIPES

Dila's Chicken-Stuffed Peppers Recipe | Allrecipes image

This is my favorite version of stuffed peppers and super easy! Stuffing with chicken, cheese, and cilantro makes the peppers very flavorful and fun! I make this as a meal with a side of rice, but can also be made as cute appetizers.

Provided by Diane

Categories Main Dishes Stuffed Stuffed Bell Pepper Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 bunch cilantro, chopped
2 cooked skinless, boneless chicken breast halves, diced
¼ cup mayonnaise
1 cup shredded mozzarella cheese, divided
4 red bell peppers, halved and seeded
½ cup sour cream, divided

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Mix cilantro, diced chicken, mayonnaise, and 1/2 cup mozzarella cheese in a bowl; fill pepper halves with chicken mixture. Sprinkle remaining 1/2 cup of mozzarella cheese over peppers and arrange on prepared baking sheet.
Bake in the preheated oven until cheese is melted and filling is heated through, 8 to 10 minutes. Top each pepper with 1 tablespoon sour cream before serving.

Nutrition Facts : Calories 165.3 calories, CarbohydrateContent 5.1 g, CholesterolContent 29.9 mg, FatContent 12.1 g, FiberContent 1.4 g, ProteinContent 9 g, SaturatedFatContent 4.5 g, SodiumContent 149.6 mg, SugarContent 2.7 g

CHICKEN-STUFFED GREEN PEPPERS RECIPE: HOW TO MAKE IT

Chicken-Stuffed Green Peppers Recipe: How to Make It image

Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 large green peppers
1/3 cup chopped onion
1 garlic clove, minced
2 tablespoons butter
3 cups diced cooked chicken
2 cups chicken broth
1 package (6 ounces) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 505 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 1423mg sodium, CarbohydrateContent 51g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 41g protein.

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