Creamy Chicken- Stuffed Bell Peppers

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 4 cups spaghetti sauce (kittencal's italian tomato pasta sauce and parmesan meatballs)
• 1/4 cup unsalted butter
• 1/2 cup onion, minced (vidalia works best here)
• 2 cups chicken, cooked and finely chopped
• 1/2 cup ricotta cheese
• 1/2 cup cottage cheese
• 1/2 cup ham, finely chopped
• 1/2 cup parmesan cheese
• 1 1/4 cups heavy cream
• 2 tablespoons parsley
• salt and pepper
• 6 large red bell peppers, tops cut off and reserved, seeds removed

Recipe

• 1 pour the sauce into a ovenproof casserole dish that will hold peppers.
• 2 melt the butter and a large skillet over med-high heat.
• 3 add the onion and saute until translucent, about 3 minutes.
• 4 reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, parmesan cheese and cream.
• 5 simmer for 10 minutes until the sauce is reduced by half.
• 6 stir in parsley, salt and pepper.
• 7 let the filling cool.
• 8 stuff the peppers with the filling and arrange them on the sauce in the dish. cover the peppers with the reserved tops.
• 9 cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
• 10 preheat the oven to 350°f.
• 11 allow the peppers to come to room temperature.
• 12 bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.