Creamy Chicken Stuffed Bell Peppers Recipes

DILA'S CHICKEN-STUFFED PEPPERS

Dila's Chicken-Stuffed Peppers image

This is my favorite version of stuffed peppers and super easy! Stuffing with chicken, cheese, and cilantro makes the peppers very flavorful and fun! I make this as a meal with a side of rice, but can also be made as cute appetizers.

Provided by Diane

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

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 bunch cilantro, chopped
2 cooked skinless, boneless chicken breast halves, diced
¼ cup mayonnaise
1 cup shredded mozzarella cheese, divided
4 red bell peppers, halved and seeded
½ cup sour cream, divided

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Mix cilantro, diced chicken, mayonnaise, and 1/2 cup mozzarella cheese in a bowl; fill pepper halves with chicken mixture. Sprinkle remaining 1/2 cup of mozzarella cheese over peppers and arrange on prepared baking sheet.
Bake in the preheated oven until cheese is melted and filling is heated through, 8 to 10 minutes. Top each pepper with 1 tablespoon sour cream before serving.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 5.1 g, Cholesterol 29.9 mg, Fat 12.1 g, Fiber 1.4 g, Protein 9 g, SaturatedFat 4.5 g, Sodium 149.6 mg, Sugar 2.7 g

CREAMY CHICKEN- STUFFED BELL PEPPERS

Creamy Chicken- Stuffed Bell Peppers image

These are terrific! If I could rate something I myself shared on RZ then this would get 5 stars!! Great for leftover chicken and OAMC.

Provided by DustyPyatt

Categories Peppers

Time 1h20m

Yield 6 peppers, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups spaghetti sauce (Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs)
1/4 cup unsalted butter
1/2 cup onion, minced (Vidalia works best here)
2 cups chicken, cooked and finely chopped
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup ham, finely chopped
1/2 cup parmesan cheese
1 1/4 cups heavy cream
2 tablespoons parsley
salt and pepper
6 large red bell peppers, tops cut off and reserved, seeds removed

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.

Nutrition Facts : Calories 776.5, Fat 55.5, SaturatedFat 31.2, Cholesterol 172.1, Sodium 1827.5, Carbohydrate 49.4, Fiber 6.3, Sugar 33.8, Protein 24.6

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