“This dish is a twist on the classic ground beef and rice stuffed peppers that my family prefers. This recipe has been in our family for quite a while and I do not remember where it came from. A jalapeno or some green chile added to the stuffing would be delicious, I'll let you decide...”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the tops off of the peppers. Chop one red pepper and set aside. and clean out the insides of the other 4. Set in a baking dish coated with cooking spray.
  2. Saute onion in oil, add chicken, cook til almost done.
  3. Season with S&P. Add chopped red pepper and saute about 5 min, add tomato and cook another 3 minutes.
  4. Remove from heat and cool. Stir in cheese and stuff the remaining 4 peppers.
  5. Bake covered for 20 min at 350. Remove foil and bake another 10 minutes.
  6. **Can be made one day ahead and refrigerated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: