Chicken Cream Cheese Stuffed Peppers From Buns In My Oven Recipes

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CHICKEN CREAM CHEESE STUFFED PEPPERS FROM BUNS IN MY OVEN



Chicken Cream Cheese Stuffed Peppers from Buns in My Oven image

Make and share this Chicken Cream Cheese Stuffed Peppers from Buns in My Oven recipe from Food.com.

Provided by Tara Hotalen

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 lb boneless skinless chicken breast
3 cups chicken broth
8 ounces cream cheese, room temperature
4 ounces monterey jack cheese, grated
4 ounces cheddar cheese, grated
1 -3 seeded jalapeno pepper, finely diced (I used 1 and it wasn't spicy at all)
4 ounces chopped green chilies
1 1/2 teaspoons cumin
salt and pepper, to taste
fresh corn, cut from 2 cobs
1/4 cup salsa
1/4-1/2 cup panko breadcrumbs
4 red bell peppers (or any color)

Steps:

  • Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
  • Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
  • In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
  • Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
  • Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
  • Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.

Nutrition Facts : Calories 630.6, Fat 42.2, SaturatedFat 23.6, Cholesterol 173.6, Sodium 1333.5, Carbohydrate 19.9, Fiber 3.7, Sugar 10.2, Protein 42.6

CHEESY CHICKEN-STUFFED PEPPERS



Cheesy Chicken-Stuffed Peppers image

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

Provided by purple raider

Categories     Chicken Breast

Time 1h10m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, cut in 1-inch cubes
1/2 cup Italian dressing (Kraft Roasted Red Pepper Italian with Parmesan recommended)
4 large square bell peppers
1 teaspoon garlic powder
1 teaspoon paprika
1 roma tomato, diced
8 ounces shredded muenster cheese
4 slices cheddar cheese

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.

Nutrition Facts : Calories 514.4, Fat 36.6, SaturatedFat 18.5, Cholesterol 121.7, Sodium 904.6, Carbohydrate 13.2, Fiber 3.2, Sugar 7.7, Protein 34.7

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