BAKED CHICKEN AND PEPPERS
These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Place the onions and peppers in the bottom of a 9x13 baking dish.
- Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
- Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
- Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.
Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g
CHICKEN-STUFFED GREEN BELL PEPPERS
Make and share this Chicken-Stuffed Green Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 539.5, Fat 18.1, SaturatedFat 8.1, Cholesterol 105, Sodium 938.1, Carbohydrate 53, Fiber 8.1, Sugar 11, Protein 43.5
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
- Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g
CHICKEN-STUFFED GREEN PEPPERS
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
CHICKEN OR PORK STUFFED CAPSICUMS/BELL PEPPERS
If you are following the WW points programme, this serves 4 at 3.5points each. I have included points in brackets beside each ingredient. The chicken or pork is fresh minced. I serve this with a baked vegetable medley, but as it has oriental flavours, stir fried vegetables could also be used.
Provided by Jogreen
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 311.9, Fat 13.2, SaturatedFat 3.7, Cholesterol 56.2, Sodium 253.6, Carbohydrate 29.6, Fiber 4.5, Sugar 8.6, Protein 19.2
CHICKEN STUFFED POBLANO PEPPERS
Make and share this Chicken Stuffed Poblano Peppers recipe from Food.com.
Provided by Kelly
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up.
- In a skillet (medium high heat) with a tiny bit of butter or oil, sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well.
- Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.
Nutrition Facts : Calories 245.8, Fat 16.2, SaturatedFat 9.2, Cholesterol 60.9, Sodium 188, Carbohydrate 12.4, Fiber 4.6, Sugar 0.6, Protein 15
More about "chickenorporkstuffedcapsicumsbellpeppers recipes"
BEST CREAMY CHICKEN STUFFED PEPPERS RECIPE - DELISH
From delish.com
CHICKEN STUFFED PEPPERS - YELLOW GLASS DISH - LOW CARB …
From yellowglassdish.com
Cuisine AmericanCategory Dinner, Lunch, Main CourseServings 6Calories 116 per serving
BUFFALO CHICKEN-STUFFED BELL PEPPERS – REAL KETONES
From realketones.com
CREAMY CHICKEN AND MUSHROOM STUFFED BELL PEPPERS - FOODIECRUSH
From foodiecrush.com
SLOW COOKER BARBECUE CHICKEN WITH BELL PEPPERS AND ONIONS
From themagicalslowcooker.com
HOW TO MAKE BLACK PEPPER CHICKEN STIR FRY - ASIAN FOOD NETWORK
From asianfoodnetwork.com
EASY CHICKEN STIR FRY WITH BELL PEPPERS - *QUICK RECIPE* - YOUTUBE
From youtube.com
CHICKEN AND BELL PEPPER SAUTE RECIPE | MYRECIPES
From myrecipes.com
10 BEST BELL PEPPER CHICKEN SOUP RECIPES | YUMMLY
From yummly.com
10 BEST SHREDDED CHICKEN BELL PEPPERS AND ONIONS …
From yummly.com
ASIAN CHICKEN BELL PEPPERS RECIPE | ART FROM MY TABLE
From artfrommytable.com
CHICKEN AND RICE STUFFED PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACK PEPPER CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
CHEESY SPINACH AND CHICKEN STUFFED BELL PEPPERS - ADVENTURES OF …
From adventuresofmel.com
CHICKEN CHEDDAR STUFFED PEPPERS - NO PRE-COOKING!
From cookthestory.com
10 BEST STUFFED PEPPERS WITH GROUND PORK RECIPES | YUMMLY
From yummly.com
PORK CHOP WITH BELL PEPPERS - THERESCIPES.INFO
From therecipes.info
STUFFED BELL PEPPERS WITH CREAMY CHICKEN MUSHROOM - SCRAMBLED …
From scrambledchefs.com
CHICKEN PEPPER BACON MELTS - A FAMILY FEAST®
From afamilyfeast.com
SWEET AND SOUR CHICKEN AND BELL PEPPERS - DAILY DISH RECIPES
From dailydishrecipes.com
RECIPE: LIDIA BASTIANICH'S STUFFED PEPPERS | CBC LIFE
From cbc.ca
CHICKEN PARMESAN STUFFED PEPPERS - LOW CARB AND KETO!
From thatlowcarblife.com
BAKED CHICKEN AND PEPPERS {EASY RECIPE!} - IFOODREAL.COM
From ifoodreal.com
GROUND CHICKEN STUFFED PEPPERS WITH RICE - IFOODREAL.COM
From ifoodreal.com
CHICKEN FAJITA STUFFED PEPPERS - FEELGOODFOODIE
From feelgoodfoodie.net
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
5-INGREDIENT CHICKEN STUFFED PEPPERS - I HEART NAPTIME
From iheartnaptime.net
CHICKEN CAPSICUM RECIPE - EASY CHICKEN CURRY RECIPE - YOUTUBE
From youtube.com
CHICKEN AND RICE STUFFED PEPPERS - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
BEST CHICKEN PARM STUFFED PEPPERS - HOW TO MAKE CHICKEN PARM …
From delish.com
CHICKEN & BELL PEPPER SKEWERS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
CHICKEN STUFFED PEPPERS {SO HEALTHY, SO GOOD!} - COOKING CLASSY
From cookingclassy.com
CHICKEN WITH SOUR CREAM & RED BELL PEPPER - FOOD REPUBLIC
From foodrepublic.com
PEPPER CHICKEN BAKE RECIPE - EATWELL101
From eatwell101.com
BLACK PEPPER CHICKEN STIR-FRY (黑椒鸡丁) - RED HOUSE SPICE
From redhousespice.com
6 OF THE BEST STUFFED CAPSICUM (PEPPER) RECIPES - HEALTHY FOOD …
From healthyfood.com
CROCK-POT CHICKEN STUFFED GREEN PEPPERS RECIPE
From crockpotladies.com
STUFFED RED BELL PEPPERS WITH GROUND CHICKEN - GREATIST
From greatist.com
IMPOSSIBLE TM STUFFED BELL PEPPERS RECIPE
From impossiblefoods.com
7 CHICKEN-STUFFED PEPPER RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love