CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
- Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g
CHEESY STUFFED PEPPERS
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.
CHEESY STUFFED LEMON CHICKEN BREASTS
A creamy stuffed lemon-pepper chicken with a crisp outside.
Provided by Nymph dono
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Split chicken breasts down the middle with a knife, but do not cut fully in half.
- Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
- Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g
CHEESY PEPPERONI-STUFFED CHICKEN
Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
- In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.
Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g
CHEESY CHICKEN-STUFFED PEPPERS
Make and share this Cheesy Chicken-Stuffed Peppers recipe from Food.com.
Provided by purple raider
Categories Chicken Breast
Time 1h10m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 514.4, Fat 36.6, SaturatedFat 18.5, Cholesterol 121.7, Sodium 904.6, Carbohydrate 13.2, Fiber 3.2, Sugar 7.7, Protein 34.7
CHICKEN CREAM CHEESE STUFFED PEPPERS FROM BUNS IN MY OVEN
Make and share this Chicken Cream Cheese Stuffed Peppers from Buns in My Oven recipe from Food.com.
Provided by Tara Hotalen
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
- Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
- In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
- Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
- Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
- Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.
Nutrition Facts : Calories 630.6, Fat 42.2, SaturatedFat 23.6, Cholesterol 173.6, Sodium 1333.5, Carbohydrate 19.9, Fiber 3.7, Sugar 10.2, Protein 42.6
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