Sw Chicken Stuffed Bell Peppers Recipes

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CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS



Cheesy Southwest Chicken Stuffed Red Peppers image

Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 5

Number Of Ingredients 15

1 cup Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

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.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g

CHICKEN STUFFED BELL PEPPERS



Chicken Stuffed Bell Peppers image

Here's a great dish that you can make ahead and refrigerate until ready to bake...so when you're ready for dinner, you just pop the peppers in the oven.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 4 stuffed peppers, 4 serving(s)

Number Of Ingredients 8

4 large bell peppers, any color
2 tablespoons vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup pasta sauce
1/2 cup shredded cheddar cheese, Monterey Jack or 1/2 cup swiss cheese
1/4 teaspoon ground black pepper

Steps:

  • Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
  • Bake for 40 minutes or until the peppers are tender.
  • RECIPE TIPS:.
  • TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)



Southwestern Stuffed Bell Peppers (Low Carb) image

These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.

Provided by Nicole Sprinkle

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

Time 54m

Yield 6

Number Of Ingredients 14

3 large green bell peppers - halved, seeded, and membranes removed
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons taco seasoning mix, divided
1 small red onion, diced
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup cauliflower rice
1 cup shredded reduced-fat Cheddar cheese
½ cup nonfat plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice, or to taste
½ teaspoon taco seasoning mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
  • Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
  • Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
  • Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
  • Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
  • Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g

SW CHICKEN STUFFED BELL PEPPERS



Sw Chicken Stuffed Bell Peppers image

Good use for leftover chicken or turkey. Can also sub canned chicken in this. The sauce has a bit of a kick from the chipotles. Use more or less to your taste.

Provided by JillAZ

Categories     Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 large red bell peppers
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 1/2 cups cooked brown rice (about 1 cup uncooked)
1 cup chopped cooked chicken
3/4 cup salsa (your favorite)
1/2 cup canned black beans, rinsed and drained
1/2 cup corn kernel (frozen is fine)
1/2 cup shredded monterey jack cheese (or cheddar)
1/2 cup sliced green onion
3/4 cup low-fat sour cream
1 -2 tablespoon chopped chipotle chile in adobo
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13" pan with cooking spray and set aside.
  • Mix together sauce ingredients and refrigerate until needed.
  • Wash bell peppers. Cut in half lengthwise and remove seeds. Place peppers in a microwaveable dish and add about 1/4" of water. Microwave for about 3 minutes or until they just start to soften. Remove from microwave & pat dry with paper towels. Place in prepared 13 x 9 pan. Set aside.
  • To make filling:.
  • mix together the cumin, garlic powder, salt, pepper, rice, chicken, salsa, black beans, corn, onions and cheese.
  • Fill the peppers, mounding the stuffing slightly.
  • Bake uncovered for about 30 minutes or until filling is hot and the peppers are tender.
  • Drizzle with the sauce and serve.

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