THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
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 PARM STUFFED PEPPERS
Check out this easy recipe for chicken parm stuffed peppers from Delish.com.
Categories chicken parm stuffed peppers Chicken Parm Stuffed Peppers low carb recipe paleo recipe low calorie recipe healthy chicken recipe Italian stuffed peppers
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
HEALTHY CHICKEN FAJITA STUFFED PEPPERS
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
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-STUFFED GREEN PEPPERS
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
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.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
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!
Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 58 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 387 mg, Sugar 2 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN FAJITA STUFFED PEPPERS
A delicious new way to make stuffed peppers! They taste like chicken fajitas and are packed with goodness.
Provided by Jaclyn
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Prepare brown rice according to directions listed on package. Halfway through brown rice cooking, preheat oven to 375 degrees and begin making filling and boiling peppers.
- Bring a large pot of water to a boil. Cut peppers in half through length (top to bottom), seed and devein peppers, then boil 4 - 5 minutes (fully immersing them in the water), just until tender. Drain well and align in baking pans, set aside.
- Heat 1 Tbsp oil in a large and deep skillet over medium-high heat. Add onions and saute until golden about 5 minutes, then add garlic and saute 30 seconds longer, transfer onion mixture to a plate.
- Add remaining 1 Tbsp oil skillet, and add chicken, sprinkle with 1/2 tsp chili powder, 1/2 tsp cumin, the paprika and season with salt and pepper.
- Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 tsp chili powder, 1/2 tsp cumin cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through.
- Add a heaping 1/2 cup of the mixture to each pepper half (and slightly press as filling to fit). Pour enough water into bottom of baking dishes to reach 1/8-inch in height (careful not to pour it in peppers).
- Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer.
- Serve warm topped with more cilantro, sour cream and hot sauce if desired.
Nutrition Facts : Calories 259 kcal, Carbohydrate 22 g, Protein 13 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 147 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GREEK CHICKEN STUFFED PEPPERS
These amazingly delicious Chicken Stuffed Peppers have all the flavors of your favorite Greek salad. The best part is that they're quicker than classic stuffed peppers so you can have them on any weeknight.
Provided by Allie McDonald
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a large bowl mix the chicken, tomatoes, cooked rice, and flour.
- In a medium bowl whisk together red wine vinegar, olive oil, lemon juice, oregano, salt, garlic powder, black pepper, and sugar.
- Add vinegar mixture and 1/2 cup of the feta to the chicken and stir.
- Cut bell peppers in half from the stem end to the base (like it shows here, halfway down the page) and remove seeds and pith.
- Arrange peppers in baking dish. Fill with chicken mixture.
- Bake until chicken is cooked through to at least 165°F (use an instant-read thermometer to check), 35-40 minutes.
- Top with remaining feta and serve.
Nutrition Facts : Calories 831 calories, Sugar 9.9 g, Sodium 1030.1 mg, Fat 37 g, SaturatedFat 12.3 g, TransFat 0.1 g, Carbohydrate 89.9 g, Fiber 7.4 g, Protein 33.6 g, Cholesterol 144.7 mg
BUFFALO CHICKEN STUFFED PEPPERS
Buffalo Chicken Stuffed Peppers -- An easy and gluten-free dinner recipe that's perfect for football season. Takes just a few simple ingredients to make & comes together in less than an hour!
Provided by Emily Cooper, RDN
Categories Main Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Slice the tops of the peppers off, and scoop out seeds and membranes. Set aside.
- In a large skillet over medium heat, add olive oil and onion. Cook for 3 minutes, or until softened.
- Add garlic, and ground chicken. Cook until chicken is cooked through, and no longer pink.
- Stir in cooked rice and buffalo sauce. Remove from heat.
- Bring a pot of water to a boil, and add peppers for 2 minutes. Remove and stand upright in an 11x9 baking dish.
- Add chicken mixture evenly amongst peppers, and cover with foil.
- Bake for 15 minutes, remove foil, and sprinkle each pepper with shredded cheese.
- Bake and additional 10 minutes, or until cheese is melted.
- Sprinkle each pepper with chopped parsley or green onion before serving.
Nutrition Facts : ServingSize 1 Pepper, Calories 245 calories, Sugar 6, Sodium 890, Fat 10, SaturatedFat 4, UnsaturatedFat 6, Carbohydrate 22, Fiber 3, Protein 18, Cholesterol 53
DILA'S CHICKEN-STUFFED PEPPERS
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 Stuffed Bell Peppers
Time 25m
Yield 8
Number Of Ingredients 6
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, Carbohydrate 5.1 g, Cholesterol 29.9 mg, Fat 12.1 g, Fiber 1.4 g, Protein 9 g, SaturatedFat 4.5 g, Sodium 149.6 mg, Sugar 2.7 g
DILA'S CHICKEN-STUFFED PEPPERS
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 Stuffed Bell Peppers
Time 25m
Yield 8
Number Of Ingredients 6
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, Carbohydrate 5.1 g, Cholesterol 29.9 mg, Fat 12.1 g, Fiber 1.4 g, Protein 9 g, SaturatedFat 4.5 g, Sodium 149.6 mg, Sugar 2.7 g
DILA'S CHICKEN-STUFFED PEPPERS
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 Stuffed Bell Peppers
Time 25m
Yield 8
Number Of Ingredients 6
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, Carbohydrate 5.1 g, Cholesterol 29.9 mg, Fat 12.1 g, Fiber 1.4 g, Protein 9 g, SaturatedFat 4.5 g, Sodium 149.6 mg, Sugar 2.7 g
More about "dilas chicken stuffed peppers food"
CREAMY CHICKEN STUFFED PEPPERS - RECIPES, PARTY FOOD ...
From delish.com
5/5 (4)Total Time 1 hr
CHICKEN PARMESAN STUFFED PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (18)Category EntreeServings 8Total Time 1 hr 10 mins
10 BEST CHICKEN STUFFED BELL PEPPERS RECIPES - YUMMLY
From yummly.com
CHICKEN STUFFED BELL PEPPERS RECIPE - THE BEACHBODY …
From beachbodyondemand.com
GROUND CHICKEN STUFFED PEPPERS (HEALTHY AND EASY) | RANDA ...
From randaderkson.com
4.9/5 (14)Total Time 35 minsCategory Main CoursePublished 2020-07-27
- Preheat the oven to 425F. Line a sheet pan with parchment paper. Arrange the sliced bell peppers.
- Heat 1 tablespoon of avocado oil in a large pan over medium heat. Add the ground chicken and cook. Remove from pan and set aside.
- Add another tablespoon of oil and then add the onion and green pepper. Saute until translucent, about 4 minutes. Add the additional veggies and stir for two minutes.
CHICKEN STUFFED PEPPERS - MESS FOR LESS
From messforless.net
5/5 (10)Uploaded 2019-05-31Category DinnerPublished 2019-05-27
- Cook chicken in a large skillet over medium heat. Season with paprika, chili powder, cumin, salt, and lime juice.
- When the chicken is almost cooked, add in onion, red bell pepper, and orange bell pepper. Saute until vegetables are cooked through.
CHICKEN FAJITA STUFFED PEPPERS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 406Category EntreeCuisine American, Mexican, Tex MexTotal Time 30 mins
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane; set aside in a baking dish cut side up.
- Heat olive oil in a large skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes.
- Add garlic, chicken, chili powder, cumin and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.
CHICKEN STUFFED PEPPERS - YELLOW GLASS DISH | KETO, LOW ...
From yellowglassdish.com
Cuisine AmericanCategory Dinner, Lunch, Main CourseServings 6Published 2019-10-18
- Slice bell peppers length-wise and clean out the seeds and fibers. Place in an oven-safe dish face-up.
- In a bowl, combine shredded chicken, mushrooms, cottage cheese, parsley, salt, and garlic. Combine thoroughly then spoon it into each bell pepper half.
CREAMY CHICKEN STUFFED PEPPER RECIPE! - SIMPLY MADISYNN
From simplymadisynn.com
Estimated Reading Time 4 mins
STUFFED BELL PEPPER RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (2)Total Time 35 minsCategory Appetizer, Main CourseCalories 425 per serving
CHICKEN STUFFED PEPPERS - LITTLE PINE KITCHEN
From thelittlepine.com
Reviews 6Category DinnersCuisine AmericanTotal Time 55 mins
CHICKEN STUFFED PEPPERS - THE COOKIN CHICKS
From thecookinchicks.com
4.2/5 (4)Estimated Reading Time 3 minsServings 8Calories 164 per serving
GROUND CHICKEN STUFFED BELL PEPPERS - EASY, HEALTHY AND ...
From nutmegnanny.com
4.4/5 (25)Total Time 1 hr 10 minsCategory Main CourseCalories 470 per serving
MINI CHICKEN STUFFED PEPPERS - JOY FILLED EATS
From joyfilledeats.com
5/5 (1)Total Time 25 minsCategory Appetizer, Main CourseCalories 389 per serving
5-INGREDIENT CHICKEN STUFFED PEPPERS - I HEART NAPTIME
From iheartnaptime.net
5/5 (13)Total Time 30 minsCategory Main DishCalories 122 per serving
CHICKEN PARMESAN STUFFED PEPPERS - LOW CARB AND KETO!
From thatlowcarblife.com
Reviews 116Calories 156 per servingCategory Chicken
DILA'S CHICKEN-STUFFED PEPPERS - REVIEW BY DANCINGLEIGH ...
From allrecipes.com
5/5
CHICKEN-STUFFED PEPPERS - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 4Total Time 1 hrCategory HomeCalories 300 per serving
CHICKEN STUFFED PEPPERS - IFOODREAL.COM
From ifoodreal.com
5/5 (3)Total Time 1 hr 28 minsCategory DinnerCalories 250 per serving
EASY CHICKEN STUFFED PEPPERS | CHICKEN.CA
From chicken.ca
Servings 8Calories 230 per serving
DILA'S CHICKEN-STUFFED PEPPERS PHOTOS - ALLRECIPES.COM
CHICKEN-STUFFED PEPPERS WITH FETA - READER'S DIGEST CANADA
From readersdigest.ca
DILA'S CHICKEN-STUFFED PEPPERS | RECIPESTY
From recipesty.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
16 HEALTHY STUFFED PEPPERS RECIPES THAT ARE PERFECT FOR ...
From eatthis.com
10 BEST CHICKEN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
DILAS CHICKEN STUFFED PEPPERS - ACCORDFOOD
From accordfood.netlify.app
DILA'S CHICKEN-STUFFED PEPPERS - PINTEREST.COM
From pinterest.com
HEALTHY CHICKEN FAJITA STUFFED PEPPERS – FOOD NETWORK KITCHEN
From foodnetwork.com
10 BEST CHICKEN STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
DILAS CHICKEN STUFFED PEPPERS - DELICIOUS RECIPES
From deliciousrecipes.co
DILAS CHICKEN STUFFED PEPPERS- WIKIFOODHUB
From wikifoodhub.com
TURKISH-STYLE STUFFED PEPPERS (BIBER DOLMASı) RECIPE
From thespruceeats.com
10 BEST HEALTHY CHICKEN STUFFED PEPPERS RECIPES | YUMMLY
From yummly.com
WORLD BEST APPETIZER RECIPES: DILA'S CHICKEN-STUFFED PEPPERS
From bestappetizer.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love