STUFFED RED PEPPERS CHICKEN RECIPES

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BEST CHICKEN PARM STUFFED PEPPERS - HOW TO MAKE ... - DEL…



Best Chicken Parm Stuffed Peppers - How to Make ... - Del… image

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    easy chicken    パン    appetizers    dinner    lunch

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 11

3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced
4 bell peppers, halved and seeds removed
1/2 c. Swanson Chicken Broth

Steps:

  • Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  • Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.
  • Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
  • Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  • Garnish with parsley and more Parmesan before serving.

STUFFED PEPPERS | SAINSBURY'S RECIPES



Stuffed peppers | Sainsbury's Recipes image

A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed. 

Provided by Sainsbury's

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1

Number Of Ingredients 8

75g Long grain white rice - cooked (ideal for using up leftover rice)
1 medium red pepper
1 tbsp tomato puree
10g fresh parsley
150g curly kale
1 tbsp vegetable oil
2 cloves garlic
30g mozzarella

Steps:

  • To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree

    Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted

    Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted. 

Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams

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STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed. 
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
  • To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree

    Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted

    Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted. 

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