Cheesy Southwest Chicken Stuffed Red Peppers Recipes

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

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.

SOUTHWEST STUFFED PEPPERS

Steps:

• In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

CHEESY CHICKEN-STUFFED PEPPERS

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.

SOUTHWEST STUFFED CHICKEN

Steps:

• Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. , In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture., Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks.

CHICKEN WILD RICE STUFFED RED PEPPERS

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.