Felicitys Chicken Stuffed Red Bell Peppers Recipes

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CROCK POT CHICKEN STUFFED RED BELL PEPPERS



Crock Pot Chicken Stuffed Red Bell Peppers image

Easy to get ready and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood. Serve with a salad

Provided by Bergy

Categories     Lunch/Snacks

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 red peppers
4 boneless skinless chicken breasts, sliced to resemble fine stir fry (2 whole breasts)
1/2 cup onion, chopped
1 (7 ounce) can sweet kernel corn
1/2 cup pine nuts
1 teaspoon cumin
1 teaspoon hot chili flakes (optional)
salt and pepper
1 cup cooked rice
2 roma tomatoes, chopped
1 cup chicken broth

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.

Nutrition Facts : Calories 410.4, Fat 15.8, SaturatedFat 1.7, Cholesterol 75.5, Sodium 453.4, Carbohydrate 35.9, Fiber 5.2, Sugar 9, Protein 32.8

FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE



French Stuffed Red Bell Peppers With Fennel and Goat's Cheese image

One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses.

Provided by French Tart

Categories     Cheese

Time 2h

Yield 6 stuffed pepper halves, 3-6 serving(s)

Number Of Ingredients 10

3 large red peppers, trimmed & halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large red onion, peeled & cut into wedges
1 fennel bulb, trimmed & cut into wedges
3 garlic cloves, peeled & crushed
salt
black pepper
3 -4 sun-dried tomatoes packed in oil, drained & chopped finely
200 g log goat's cheese

Steps:

  • Pre-heat the oven to 120C/240F/Gas 1.
  • Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
  • Grease a Le Creuset roasting or ovenproof dish.
  • Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
  • Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
  • Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
  • Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
  • Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
  • Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
  • Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
  • Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
  • Garnish with the green fronds kept from the fennel bulbs.
  • Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
  • These can also be served as a very colourful & elegant vegetable accompaniment!

Nutrition Facts : Calories 420.9, Fat 30, SaturatedFat 15.2, Cholesterol 52.7, Sodium 397.3, Carbohydrate 24, Fiber 6.6, Sugar 10.8, Protein 17.8

CHICKEN WILD RICE STUFFED RED PEPPERS



Chicken Wild Rice Stuffed Red Peppers image

Something special!

Provided by www.sgdlcq.xyz

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

Time 2h

Yield 8

Number Of Ingredients 9

3 cups chicken broth
1 cup wild rice
cooking spray
1 (26.5 ounce) can cream of mushroom soup
1 pound cubed cooked chicken
½ cup diced carrot
¼ cup diced onion
2 teaspoons red pepper flakes
4 large red bell peppers, halved lengthwise and seeded

Steps:

  • Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
  • Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
  • Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.3 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2.2 g, Sodium 1000 mg, Sugar 6.2 g

CHICKEN STUFFED " CHILI" BELL PEPPERS



Chicken Stuffed

I love stuffed peppers and I think that this is an interesting take on them. Ground turkey would probably work well too. I got this from Family Circle magazine.

Provided by SweetySJD

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

3 green bell peppers
2 tablespoons olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
1 1/4 lbs ground chicken
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 (15 ounce) can small white beans, rinsed and drained
1/2 cup barbecue sauce
2 tablespoons tomato paste
1/2 cup cheddar cheese, shredded
1/2 cup sour cream

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.

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