Cheesy Chicken-stuffed Peppers
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- 2 boneless skinless chicken breasts, cut in 1-inch cubes
- 1/2 cup italian dressing (kraft roasted red pepper italian with parmesan recommended)
- 4 large square bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 roma tomato, diced
- 8 ounces shredded muenster cheese
- 4 slices cheddar cheese
Recipe
- 1 preheat oven to 375°f.
- 2 place chicken pieces in a bowl and pour the dressing over them. mix well.
- 3 let marinate at room temperature 10 minutes.
- 4 meanwhile, cut tops off peppers. do not discard.
- 5 remove seeds and membranes from peppers. set peppers aside.
- 6 heat a large skillet over medium-high heat.
- 7 add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
- 8 stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
- 9 reduce heat to medium-low and stir in shredded muenster.
- 10 cook, stirring, just until cheese melts.
- 11 remove from heat and let cool slightly.
- 12 spray a baking dish with cooking spray. stand peppers upright in dish.
- 13 spoon chicken mixture into peppers. pour any leftover sauce over and around them.
- 14 replace tops on peppers.
- 15 bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
- 16 remove dish from oven and remove pepper tops.
- 17 place a slice of cheddar on each pepper. replace tops.
- 18 return to oven and bake just until cheddar melts, about 5 minutes.
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