Imagine the aroma of roasted peppers mingling with the savory allure of tender chicken—it’s comfort in a vibrant and edible package. These stuffed peppers are the culinary equivalent of a warm hug, perfect for those evenings when you crave something hearty yet simple. (Remember that road trip when you stumbled upon that tiny diner with the best home-cooked meal? This dish brings back that feeling.)
Steps
- Preheat your oven to 350°F. Prepare the bell peppers by slicing them in half and removing the seeds and ribs. You can choose to leave the stems intact for presentation.
- Shred enough cooked chicken breast to make four cups, which is usually about two breasts. In a large bowl, mix together salsa verde, cream cheese, paprika, onion powder, and three ounces of grated cheddar cheese.
- Fold the shredded chicken and chopped scallions into the salsa verde mixture. Ensure the mixture is moist and flavorful, adjusting seasoning as needed.
- Fill each bell pepper half evenly with the chicken mixture. Sprinkle the remaining one ounce of cheddar cheese over the filled peppers.
- Arrange the stuffed pepper halves in a baking dish and cover them with tented foil. Bake the peppers in the oven for 45 minutes to an hour, or until they are tender.
Ingredients
- 3 bell peppers, halved, with seeds and ribs removed
- 4 cups of cooked chicken breast, shredded (equivalent to 2 chicken breasts)
- 1/2 cup of salsa verde
- 4 oz of reduced-fat cream cheese
- 4 oz of reduced-fat cheddar cheese, grated (reserve 1 oz for topping)
- 1 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 2 scallions, chopped
Nutritional Values
Calories: 1572kcal | Carbohydrates: 42g | Protein: 222g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 540mg | Sodium: 2580mg | Potassium: 2790mg | Fiber: 6g | Sugar: 30g | Vitamin A: 13020IU | Vitamin C: 474mg | Calcium: 300mg | Iron: 6mg
FAQ
- Can I use a different type of cheese for the stuffed peppers?
- Certainly! While the recipe suggests reduced-fat cheddar cheese, you can substitute it with any cheese you prefer. Just keep in mind that the nutritional values may change if you use a different type.
- Is it possible to use a different protein instead of chicken?
- Yes, you can use other proteins such as turkey or beef. Just ensure that the meat is cooked before mixing it with the other ingredients, as the baking time is primarily to soften the peppers and melt the cheese.
- What if I want a spicier version of the recipe?
- To add more heat, you can use a spicier version of salsa verde or add some chopped jalapeños or hot sauce to the filling mixture.
- How long can I store the stuffed peppers in the refrigerator?
- These stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave, oven, or air fryer when ready to eat.
- Can I freeze the stuffed peppers for later use?
- Yes, these stuffed peppers can be frozen. Wrap them individually in foil or store them in a freezer-safe container. When you want to enjoy them, let them thaw in the refrigerator overnight before reheating.
Tips
- Use a rotisserie chicken to significantly reduce preparation time, making this recipe quick and easy to put together.
- If you prefer a spicier dish, consider using a hotter version of salsa verde to add more heat to the stuffed peppers.
- For a visually appealing presentation, you can leave the stems on the bell peppers, though this step is optional.
- To ensure the peppers are perfectly tender, bake them covered with tented foil for 45 minutes to an hour.
Equipment
- Baking Dish – A suitable dish for baking the stuffed peppers in the oven.
- Large Mixing Bowl – For combining the ingredients for the stuffing.
- Chef’s Knife – For slicing the bell peppers and chopping scallions.
- Foil – For covering the dish while baking.
