Chicken Stuffed Bell Peppers Food

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CHICKEN STUFFED BELL PEPPERS



Chicken Stuffed Bell Peppers image

Here's a great dish that you can make ahead and refrigerate until ready to bake...so when you're ready for dinner, you just pop the peppers in the oven.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 4 stuffed peppers, 4 serving(s)

Number Of Ingredients 8

4 large bell peppers, any color
2 tablespoons vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup pasta sauce
1/2 cup shredded cheddar cheese, Monterey Jack or 1/2 cup swiss cheese
1/4 teaspoon ground black pepper

Steps:

  • Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
  • Bake for 40 minutes or until the peppers are tender.
  • RECIPE TIPS:.
  • TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

HEALTHY CHICKEN FAJITA STUFFED PEPPERS



Healthy Chicken Fajita Stuffed Peppers image

Enjoy the flavors of sizzling fajitas (a Tex-Mex favorite) in a stuffed pepper, which replaces the flour tortillas commonly used.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

12 ounces boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large white onion, thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
A handful cilantro leaves with tender stems
2 tablespoons sour cream
1/2 cup guacamole, optional
1/2 cup pico de gallo, optional

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.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams

CHICKEN MUSHROOM STUFFED BELL PEPPERS



Chicken Mushroom Stuffed Bell Peppers image

I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as I just thought this one up today! I really hope you like it as much as we did!

Provided by Greffete

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
1 lb boneless skinless chicken breast, 3/4 to 1 inch dice
1/2 cup diced onion
8 ounces sliced mushrooms
4 ounces fat-free cheddar cheese (I use Veggie Shreds Soy Cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (I use Veggie Shreds Soy Cheese)
4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
1 medium tomatoes, very thin slice, enough to cover each pepper half
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
3 minced garlic cloves
salt & pepper
12 ounces wide egg noodles, cooked per package directions
1 tablespoon olive oil, plus
2 teaspoons olive oil

Steps:

  • Preheat oven to 400°F.
  • In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
  • Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
  • Season Chicken with salt & pepper to taste.
  • Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
  • Sauté uncovered until chicken stock is evaporated/absorbed.
  • In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
  • Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
  • Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
  • Return to oven for 3-5 minutes until cheese is melted.
  • While peppers are cooking prepare noodles.
  • I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
  • Prepare according to package directions, drain and toss with remaining olive oil.
  • To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
  • Enjoy!

Nutrition Facts : Calories 591, Fat 11.5, SaturatedFat 2.4, Cholesterol 140.8, Sodium 532.9, Carbohydrate 74.4, Fiber 5.5, Sugar 9, Protein 47.8

SPICY CHICKEN STUFFED BELL PEPPERS



Spicy Chicken Stuffed Bell Peppers image

My DH created this delicious recipe. It's a great alternative to ground beef stuffed peppers. This recipe serves 8-10 people.

Provided by Jennifer K.

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
14 ounces tomato sauce
2 (1 1/4 ounce) packets taco seasoning
12 ounces taco sauce
1 medium onion, diced
2 (2 1/4 ounce) cans black olives, diced
2 cups shredded Mexican blend cheese
4 -5 large bell peppers, green, red, yellow (I like red!)

Steps:

  • Preheat oven to 350°F.
  • Boil chicken in a large pot until no longer pink.
  • When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
  • Add tomato sauce, taco seasoning, olives and taco sauce.
  • Reduce heat and simmer 10 minutes.
  • Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
  • Remove from oven and drain any juice from peppers.
  • Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
  • Bake at 350°F for approximately 40-45 minutes.

CHICKEN STUFFED " CHILI" BELL PEPPERS



Chicken Stuffed

I love stuffed peppers and I think that this is an interesting take on them. Ground turkey would probably work well too. I got this from Family Circle magazine.

Provided by SweetySJD

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

3 green bell peppers
2 tablespoons olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
1 1/4 lbs ground chicken
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 (15 ounce) can small white beans, rinsed and drained
1/2 cup barbecue sauce
2 tablespoons tomato paste
1/2 cup cheddar cheese, shredded
1/2 cup sour cream

Steps:

  • Heat oven to 350°F.
  • Slice peppers lengthwise and clean out seeds.
  • In a large skillet heat oil over medium-high heat.
  • Add onion, cook and stir about 3 minutes.
  • Add red pepper, cook and stir about 2 minutes.
  • Add ground chicken, cook, stirring occasionally, until no longer pink.
  • Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
  • Mash half the beans coarsely.
  • Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
  • Fill each pepper with the mixture and top with cheese.
  • Bake peppers until heated, about 10 minutes. Garnish with sour cream.

CHICKEN AND RICE STUFFED BELL PEPPERS



Chicken and Rice Stuffed Bell Peppers image

Make and share this Chicken and Rice Stuffed Bell Peppers recipe from Food.com.

Provided by The Finicky Chef

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 (10 ounce) can condensed cream of celery soup
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green peppers
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 259.8, Fat 9.9, SaturatedFat 4.4, Cholesterol 60, Sodium 279.2, Carbohydrate 21.9, Fiber 1.7, Sugar 2.4, Protein 19.9

THAI-STYLE CHICKEN STUFFED BELL PEPPERS



Thai-Style Chicken Stuffed Bell Peppers image

Make and share this Thai-Style Chicken Stuffed Bell Peppers recipe from Food.com.

Provided by PumpKIM

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium bell peppers
1 1/2 lbs ground chicken
3/4 cup salsa
1/2 cup peanut butter
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1 teaspoon lime juice
1/4 cup chopped peanuts

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.

CHINESE CHICKEN-STUFFED BELL PEPPERS



Chinese Chicken-Stuffed Bell Peppers image

Make and share this Chinese Chicken-Stuffed Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 large sweet red peppers
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/2 cup finely chopped carrot
1/4 cup thinly sliced green onion
1 cup finely chopped chicken, skin removed before cooking
1 cup cooked rice
1/2 cup frozen English peas, thawed
1 egg, beaten
4 1/2 teaspoons soy sauce
1/8 teaspoon salt

Steps:

  • Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
  • Place peppers in boiling water, boil 5 minutes, drain, set aside.
  • Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
  • Add garlic and gingerroot; stir fry 30 seconds.
  • Add carrots and green onions; stir fry 2 minutes more.
  • Remove from heat.
  • Add chicken and remaining ingredients, stirring well.
  • Spoon 3/4 cup mixture into each reserved pepper.
  • Top with reserved pepper slices.
  • Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
  • Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

CHICKEN-STUFFED PEPPERS



Chicken-Stuffed Peppers image

Stuffed peppers that even the kids will enjoy! Super tasty and easy to make!

Provided by ddmama

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 teaspoons vegetable oil
½ cup frozen bell pepper and onion mix
2 cups chopped cooked chicken
1 bunch kale, chopped
¼ cup crumbled goat cheese
¼ teaspoon garlic powder, or to taste
1 pinch cayenne pepper, or to taste
1 pinch salt to taste
4 bell peppers, tops and seeds removed
1 tablespoon coconut oil
2 slices Havarti cheese, cut into halves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.
  • Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.
  • Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 18.6 g, Cholesterol 81.4 mg, Fat 21.7 g, Fiber 4.8 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 357.1 mg, Sugar 3.3 g

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