Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers Recipe

Pinit

We’ve already shared a couple of stuffed pepper recipes here at HerbOnHerbs including Santa Fe Stuffed Bell Peppers and Chicken and Cream Cheese Stuffed Bell Peppers. One of our favorite things about stuffed peppers is the flexibility with the filling – you could easily add other ingredients (diced vegetables, rice, etc.) to the recipe with good results. You can also mess around with the amount of tomato sauce you use – just add more if you like a saucier filling!

This is also a good make ahead recipe. You can make the filling, then refrigerate it overnight. the next day, just fill the peppers up and pop them in the oven!

Chicken Stuffed Bell Peppers

Recipe Ingredients

  • 2 cups diced or shredded cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers

Recipe Directions

Preheat oven to 375. Combine first 8 ingredients in medium bowl.  Season to taste with salt and pepper. (Can be prepared ahead – just cover and refrigerate).

Cut around stem of each bell pepper and remove, creating large opening at top.  Scoop out seeds and veins.  Add about 1/2 cup of filling to each pepper.  Replace tops of peppers.  Stand peppers in shallow casserole.  Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

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Pinit

We give this recipe 4/5 herbs!

Chicken Stuffed Bell Peppers
Author: 
 
Ingredients
  • 2 cups diced cooked chicken
  • 1 medium onion, chopped (we used onion powder because I hate onions!)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup tomato sauce
  • 1 4-ounce can chopped mild green chilies
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 8 green bell peppers
Instructions
  1. Preheat oven to 375 Degrees.
  2. Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate).
  3. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds and veins.
  4. Add about 1/2 cup of filling to each pepper.
  5. Replace tops of peppers. Stand peppers in shallow casserole.
  6. Bake for about 45 minutes, or until filling is cooked through and peppers are tender.

 

 


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One comment on “Chicken Stuffed Bell Peppers

  1. Wow, these sound heavenly .. I love it 🙂

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