Cheesy Chicken-Stuffed Peppers
"I normally don't add salt to my recipes. I think the cheese and dressing make these salty enough."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
4 peppers
- Serves:
- 4
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
directions
- Preheat oven to 375°F.
- Place chicken pieces in a bowl and pour the dressing over them. Mix well.
- Let marinate at room temperature 10 minutes.
- Meanwhile, cut tops off peppers. Do not discard.
- Remove seeds and membranes from peppers. Set peppers aside.
- Heat a large skillet over medium-high heat.
- Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
- Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
- Reduce heat to medium-low and stir in shredded Muenster.
- Cook, stirring, just until cheese melts.
- Remove from heat and let cool slightly.
- Spray a baking dish with cooking spray. Stand peppers upright in dish.
- Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
- Replace tops on peppers.
- Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
- Remove dish from oven and remove pepper tops.
- Place a slice of cheddar on each pepper. Replace tops.
- Return to oven and bake just until cheddar melts, about 5 minutes.
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Reviews
-
Great recipe! A little too much cheese for me (I know it says cheesy in the title :)), and I would try using shredded chicken next time. Those are just personal taste, and very slight changes. The italian dressing worked out great and added enough seasoning that I didn't need to add salt, just like was suggested. Made for PAC spring '11
