Chicken And Rice Stuffed Peppers Food

CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
• To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
• Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

CHICKEN AND RICE STUFFED PEPPERS

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!

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

CHICKEN AND RICE STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cook the rice following the package directions.
• Fluff with a fork and set aside.
• Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
• Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
• Put the peppers in a large saucepan and cover them with water. 
• Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
• In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
• In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
• Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
• Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
• Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
• Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
• Enjoy!

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

CHICKEN-STUFFED GREEN PEPPERS

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.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

CHICKEN-STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds.
• Place peppers in a large pot of boiling water and boil for 3 minutes.
• Drain and rinse in cold water; set aside.
• In a saucepan, cook onion and garlic in melted butter until tender.
• Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
• Lower heat; cover and simmer until the rice is tender.
• Remove from heat; stir in tomatoes, mushrooms, and zucchini.
• Spoon mixture into the peppers; put in a greased 2-quart casserole.
• Spoon remaining rice mixture around the peppers.
• Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
• Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

CHICKEN WILD RICE STUFFED RED PEPPERS

Steps:

• Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
• Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
• Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
• Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
• While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
• Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
• Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
• Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
• Spoon rice mixture into the green peppers. Top with remaining cheese.
• Return to the oven until cheese is melted, about 5 minutes.

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
• Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
• Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.