Felicitys Chicken Stuffed Red Bell Peppers Recipes

CHICKEN STUFFED BELL PEPPERS RECIPE

Steps:

• Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.
• Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.
• Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.
• Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.
• Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.
• Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9x13 deep baking dish.
• Pour the crushed tomatoes over each pepper. Pour about 1/2 cup of water to the bottom of the baking dish.
• Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.

FELICITY'S CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Cut the top off the peppers and remove the insides.
• Chop onion, carrot, celery and garlic very finely.
• (I use a food processor) Cook vegetables in butter until soft.
• Combine vegetables, rice, chicken and cheese.
• Season to taste.
• Fill peppers with this mixture, pressing down as you go to ensure they are well stuffed.
• Place peppers in a covered casserole and cook in a 180c oven until peppers are soft, approximately 60-90minutes.
• To speed the cooking process, microwave the peppers for a couple of minutes before filling.
• Once they are soft, sprinkle with additional cheese and broil until tops are golden.
• Serve hot or warm as a side dish, appetiser or light lunch.

CHICKEN STUFFED " CHILI" BELL PEPPERS

Steps:

• Heat oven to 350°F.
• Slice peppers lengthwise and clean out seeds.
• In a large skillet heat oil over medium-high heat.
• Add onion, cook and stir about 3 minutes.
• Add red pepper, cook and stir about 2 minutes.
• Add ground chicken, cook, stirring occasionally, until no longer pink.
• Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
• Mash half the beans coarsely.
• Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
• Fill each pepper with the mixture and top with cheese.
• Bake peppers until heated, about 10 minutes. Garnish with sour cream.

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.

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.

CROCK POT CHICKEN STUFFED RED BELL PEPPERS

Steps:

• Slice the top off each pepper- save the tops, snap off the stem.
• Remove seeds& membranes from peppers, do not puncture the bottoms.
• Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
• Add corn, pine nuts, cumin, chili flakes, salt& pepper.
• Return chicken to pan, add rice& chopped tomato.
• Fill the peppers and place in the crock pot.
• Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
• Turn on low for approx 5 hours- Try not to lift the lid until near the end.
• If the broth has evaporated add a bit more or just add plain water.

FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE

Steps:

• Pre-heat the oven to 120C/240F/Gas 1.
• Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
• Grease a Le Creuset roasting or ovenproof dish.
• Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
• Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
• Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
• Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
• Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
• Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
• Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
• Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
• Garnish with the green fronds kept from the fennel bulbs.
• Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
• These can also be served as a very colourful & elegant vegetable accompaniment!

STUFFED RED PEPPERS (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
• Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
• Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
• Stuff mixture into peppers.
• In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
• Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
• Removed foil and spoon juice over top of peppers.
• Bake uncovered an additional 10-15 minutes.