Best Chicken Stuffed Bell Peppers Recipes

CHICKEN PARM-STUFFED BELL PEPPERS RECIPE BY TASTY

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!

CHICKEN-STUFFED GREEN BELL PEPPERS

Steps:

• Cut tops off of peppers and remove seeds.
• Place peppers in a large pot of boiling water and boil for 3 minutes.
• Drain and rinse in cold water; set aside.
• In a saucepan, cook onion and garlic in melted butter until tender.
• Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
• Lower heat; cover and simmer until the rice is tender.
• Remove from heat; stir in tomatoes, mushrooms, and zucchini.
• Spoon mixture into the peppers; put in a greased 2-quart casserole.
• Spoon remaining rice mixture around the peppers.
• Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
• Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

THAI-STYLE CHICKEN STUFFED BELL PEPPERS

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.

CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
• To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
• Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE

Steps:

• Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.

CROCK POT CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Slice the top off each pepper- save the tops, snap off the stem.
• Remove seeds& membranes from peppers, do not puncture the bottoms.
• Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
• Add corn, pine nuts, cumin, chili flakes, salt& pepper.
• Return chicken to pan, add rice& chopped tomato.
• Fill the peppers and place in the crock pot.
• Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
• Turn on low for approx 5 hours- Try not to lift the lid until near the end.
• If the broth has evaporated add a bit more or just add plain water.

CHICKEN STUFFED " CHILI" BELL PEPPERS

Steps:

• Heat oven to 350°F.
• Slice peppers lengthwise and clean out seeds.
• In a large skillet heat oil over medium-high heat.
• Add onion, cook and stir about 3 minutes.
• Add red pepper, cook and stir about 2 minutes.
• Add ground chicken, cook, stirring occasionally, until no longer pink.
• Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
• Mash half the beans coarsely.
• Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
• Fill each pepper with the mixture and top with cheese.
• Bake peppers until heated, about 10 minutes. Garnish with sour cream.

SPICY CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.

MEXICAN CHICKEN STUFFED BELL PEPPERS

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.

CHICKEN OR PORK STUFFED CAPSICUMS/BELL PEPPERS

Steps:

• Pre heat oven to 180'C/350'F.
• Slice the capsicums in half lengthwise and scoop out the seeds.
• Mix together all the other ingredients.
• Stuff mixture into the capsicum halves.
• Bake on an oven tray lined with baking paper, until cooked thoroughly (about 20-30mins depending on your oven).

CHINESE CHICKEN-STUFFED BELL PEPPERS

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.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS RECIPE - (4.3/5)

Steps:

• Directions: 1MELT margarine or butter in a large saucepan over medium heat .2Add celery and cook about 5 minutes or till tender. 3STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly .4Stir in chicken; heat through. 5Stir in rice; remove from heat .6TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. 7Place pepper halves, cut sides up, in a large shallow baking or roasting pan .8Divide chicken mixture among the pepper halves. 9Sprinkle with lemon-pepper seasoning. 10Cover and refrigerate up to 24 hours. 11TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. 12Top with cheese and pimiento. 13Bake, uncovered, about 5 minutes more or till cheese is just melted.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
• Bake for 40 minutes or until the peppers are tender.
• RECIPE TIPS:.
• TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

CHICKEN ENCHILADA STUFFED BELL PEPPERS

Steps:

• Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
• Mix the shredded chicken, black beans and rice.
• Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
• Fill the peppers with the chicken, rice, bean mixture.
• Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
• Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
• Pour any remaining Enchilada Sauce over the cooked peppers once finished.

CHICKEN ROLLS STUFFED WITH BELL PEPPERS

Steps:

• Preheat oven to 350.
• Pound chicken breasts to about 1/4" thickness and store in fridge until needed.
• Combine water, onion powder and garlic powder in small saucepan and bring to a boil.
• Add bell peppers and return to boil.
• Reduce heat to med. low, cover, and simmer 2-3 minutes until peppers are crisp tender and drain.
• Combine 1/2 tsp oil, oregano, thyme and pepper.
• Spread mixture over one side of chicken breasts.
• Arrange bell peppers on top.
• Roll up chicken and secure with toothpicks.
• Place chicken, seams side down, in ungreased 8" square baking dish.
• Brush with remaining tsp of oil.
• Combine cheese and bread crumbs and sprinkle over chicken.
• Bake, uncovered, for 20-25 minute or until chicken is done.
• Remove toothpicks before serving.

CHICKEN MUSHROOM STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
• Season Chicken with salt & pepper to taste.
• Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• Sauté uncovered until chicken stock is evaporated/absorbed.
• In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• Return to oven for 3-5 minutes until cheese is melted.
• While peppers are cooking prepare noodles.
• I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• Prepare according to package directions, drain and toss with remaining olive oil.
• To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• Enjoy!

FELICITY'S CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Cut the top off the peppers and remove the insides.
• Chop onion, carrot, celery and garlic very finely.
• (I use a food processor) Cook vegetables in butter until soft.
• Combine vegetables, rice, chicken and cheese.
• Season to taste.
• Fill peppers with this mixture, pressing down as you go to ensure they are well stuffed.
• Place peppers in a covered casserole and cook in a 180c oven until peppers are soft, approximately 60-90minutes.
• To speed the cooking process, microwave the peppers for a couple of minutes before filling.
• Once they are soft, sprinkle with additional cheese and broil until tops are golden.
• Serve hot or warm as a side dish, appetiser or light lunch.

SW CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13" pan with cooking spray and set aside.
• Mix together sauce ingredients and refrigerate until needed.
• Wash bell peppers. Cut in half lengthwise and remove seeds. Place peppers in a microwaveable dish and add about 1/4" of water. Microwave for about 3 minutes or until they just start to soften. Remove from microwave & pat dry with paper towels. Place in prepared 13 x 9 pan. Set aside.
• To make filling:.
• mix together the cumin, garlic powder, salt, pepper, rice, chicken, salsa, black beans, corn, onions and cheese.
• Fill the peppers, mounding the stuffing slightly.
• Bake uncovered for about 30 minutes or until filling is hot and the peppers are tender.
• Drizzle with the sauce and serve.

CREAMY CHICKEN- STUFFED BELL PEPPERS

Steps:

• Pour the sauce into a ovenproof casserole dish that will hold peppers.
• Melt the butter and a large skillet over med-high heat.
• Add the onion and saute until translucent, about 3 minutes.
• Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream.
• Simmer for 10 minutes until the sauce is reduced by half.
• Stir in parsley, salt and pepper.
• Let the filling cool.
• Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops.
• Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
• Preheat the oven to 350°F.
• Allow the peppers to come to room temperature.
• Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.