STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS
Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.
Provided by Phoebe
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h28m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g
CHICKEN AND RICE STUFFED PEPPERS
My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!
Provided by PSU Lioness
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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!
CHICKEN MUSHROOM STUFFED BELL PEPPERS
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
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
STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS
Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.
Provided by Phoebe
Categories Cauliflower Rice
Time 1h28m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g
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