Creamy Chicken Stuffed Bell Peppers Recipes

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

RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE

Red Bell Pepper Stuffed Chicken With White Cream Sauce image

This is one of our favourite recipes that we save for special occasions. Your guests will be thinking they are fine dining in your home. The sauce is very rich, I usually serve this with steamed green beans on the side.

Provided by Sous Chef Bentley

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1 garlic clove, finely chopped
1 shallot, finely chopped
1/2 cup dry white wine
1 1/2 cups whipping cream
2 tablespoons fresh basil, juliened
2 sweet red peppers
basil leaves
1 cup shredded asiago cheese

Steps:

Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
Remove to plate and remove strings.
Add the remaining oil to pan, and cook the garlic and shallots until softened.
Stir in wine and boil for 3 minutes.
Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
Return chicken to the pan, turn the chicken to coat while reheating.
Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.

Nutrition Facts : Calories 549.7, Fat 43, SaturatedFat 22.2, Cholesterol 197.8, Sodium 175.6, Carbohydrate 8, Fiber 1.3, Sugar 2.9, Protein 27.7

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