Chicken Stuffed Bell Peppers Recipes

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CHICKEN PARM-STUFFED BELL PEPPERS RECIPE BY TASTY

Here's what you need: nonstick cooking spray, chicken breast, salt, pepper, dried oregano, garlic powder, dried rosemary, onion powder, all purpose flour, large eggs, plain breadcrumbs, bell peppers, marinara sauce, parmesan cheese, fresh mozzarella cheese

Provided by Frank Tiu

Categories     Dinner

Yield 15 servings

Number Of Ingredients 15



Chicken Parm-Stuffed Bell Peppers Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
  • In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
  • Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
  • Bake for 25 minutes, or until golden brown.
  • Arrange the bell peppers, cut-side up, on the greased baking sheet.
  • Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
  • Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 53 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, Sugar 9 grams

nonstick cooking spray, for greasing
2 lb chicken breast, diced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried rosemary
2 teaspoons onion powder
2 cups all purpose flour
6 large eggs, beaten
3 cups plain breadcrumbs
9 bell peppers, halved lengthwise, seeds and ribs removed
3 cups marinara sauce
1 cup parmesan cheese, grated
32 oz fresh mozzarella cheese, sliced

HEALTHY CHICKEN FAJITA STUFFED PEPPERS

Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that replaces the usual tortillas.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14



Healthy Chicken Fajita Stuffed Peppers image

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
  • Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
  • Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
  • Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams

12 ounces boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large white onion, thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
A handful cilantro leaves with tender stems
2 tablespoons sour cream
1/2 cup guacamole, optional
1/2 cup pico de gallo, optional

MEXICAN CHICKEN STUFFED BELL PEPPERS

Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8



Mexican Chicken Stuffed Bell Peppers image

Steps:

  • Heat oven to 400ºF.
  • Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
  • Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
  • Spoon chicken mixture into pepper halves. Cover.
  • Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cups chopped cooked chicken
1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn
1 jalapeño pepper, seeded, minced
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

CHINESE CHICKEN-STUFFED BELL PEPPERS

Make and share this Chinese Chicken-Stuffed Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12



Chinese Chicken-Stuffed Bell Peppers image

Steps:

  • Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
  • Place peppers in boiling water, boil 5 minutes, drain, set aside.
  • Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
  • Add garlic and gingerroot; stir fry 30 seconds.
  • Add carrots and green onions; stir fry 2 minutes more.
  • Remove from heat.
  • Add chicken and remaining ingredients, stirring well.
  • Spoon 3/4 cup mixture into each reserved pepper.
  • Top with reserved pepper slices.
  • Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
  • Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

4 large sweet red peppers
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/2 cup finely chopped carrot
1/4 cup thinly sliced green onion
1 cup finely chopped chicken, skin removed before cooking
1 cup cooked rice
1/2 cup frozen English peas, thawed
1 egg, beaten
4 1/2 teaspoons soy sauce
1/8 teaspoon salt

PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN

A simple, tasty meal of bell peppers stuffed with ground chicken. Easily changed up, too!

Provided by Ellen Trimboli

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 10



Peppers Stuffed with Spinach and Ground Chicken image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
  • Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
  • Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
  • Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 38.8 g, Cholesterol 68.8 mg, Fat 10.2 g, Fiber 6.2 g, Protein 34 g, SaturatedFat 2.1 g, Sodium 292.2 mg, Sugar 3.9 g

4 medium bell peppers
2 tablespoons olive oil
½ medium onion, diced
1 pound ground chicken
2 cups cooked rice
1 (14 ounce) can crushed tomatoes
1 (8 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon Italian seasoning, or to taste
salt and ground black pepper to taste
2 tablespoons grated Asiago cheese, or to taste

CHICKEN SALAD-STUFFED PEPPERS

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. - Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11



Chicken Salad-Stuffed Peppers image

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.

Nutrition Facts : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

4 green onions, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips, optional

THAI-STYLE CHICKEN STUFFED BELL PEPPERS

Make and share this Thai-Style Chicken Stuffed Bell Peppers recipe from Food.com.

Provided by PumpKIM

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Thai-Style Chicken Stuffed Bell Peppers image

Steps:

  • Preheat oven to 400°F.
  • Cut the tops off of the peppers and scrape out the insides.
  • Once cleaned out, place peppers in a casserole dish.
  • Brown the chicken.
  • Drain off excess fat.
  • In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
  • Fold into the chicken.
  • Spoon the mixture into the peppers.
  • Add 4 tablespoons of hot water to bottom of baking dish.
  • Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.

4 medium bell peppers
1 1/2 lbs ground chicken
3/4 cup salsa
1/2 cup peanut butter
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1 teaspoon lime juice
1/4 cup chopped peanuts

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