Cheesy Chicken-Stuffed Peppers
These stuffed peppers are a satisfying meal, featuring chicken marinated in Italian dressing and cooked with tomato and spices. The filling is enriched with melted muenster cheese before being spooned into bell peppers and baked. A final layer of cheddar cheese melts on top for a gooey finish. The entire process takes about 70 minutes to complete.
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
Method
- Set your oven to heat to 375°F.
- Put the cubed chicken into a bowl and cover it with the Italian dressing, mixing to coat.
- Allow the chicken to marinate for 10 minutes at room temperature.
- While the chicken marinates, slice the tops from the bell peppers.
- Clean out the seeds and membranes from inside the peppers.
- Place a large skillet on the hob.
- Cook the chicken with its marinade, stirring until the liquid boils and the chicken changes colour.
- Add the garlic powder, paprika and diced tomato, cooking for 1 minute while stirring.
- Lower the heat and mix in the shredded muenster cheese.
- Continue to stir until the cheese has fully melted.
- Take the skillet off the heat and let the mixture cool a little.
- Lightly coat a baking dish with spray and arrange the peppers inside it.
- Fill each pepper with the chicken mixture, adding any extra sauce over them.
- Put the pepper tops back on.
- Bake for 30-40 minutes, until the chicken is done and the peppers start to become tender.
- Take the dish from the oven and lift off the pepper tops.
- Lay a slice of cheddar cheese on top of each pepper and replace the tops.
- Bake again for about 5 minutes, just until the cheddar cheese melts.
Nutrition (per serving)
Sodium904600 mg
Recipe details
CategoryChicken Breast
Authorpurple raider
