Cheesy Chicken-Stuffed Peppers

READY IN: 1hr 10mins
Recipe by purple raider

I normally don't add salt to my recipes. I think the cheese and dressing make these salty enough.

Top Review by Chef Jean

Great recipe! A little too much cheese for me (I know it says cheesy in the title :)), and I would try using shredded chicken next time. Those are just personal taste, and very slight changes. The italian dressing worked out great and added enough seasoning that I didn't need to add salt, just like was suggested. Made for PAC spring '11

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place chicken pieces in a bowl and pour the dressing over them. Mix well.
  3. Let marinate at room temperature 10 minutes.
  4. Meanwhile, cut tops off peppers. Do not discard.
  5. Remove seeds and membranes from peppers. Set peppers aside.
  6. Heat a large skillet over medium-high heat.
  7. Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
  8. Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
  9. Reduce heat to medium-low and stir in shredded Muenster.
  10. Cook, stirring, just until cheese melts.
  11. Remove from heat and let cool slightly.
  12. Spray a baking dish with cooking spray. Stand peppers upright in dish.
  13. Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
  14. Replace tops on peppers.
  15. Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
  16. Remove dish from oven and remove pepper tops.
  17. Place a slice of cheddar on each pepper. Replace tops.
  18. Return to oven and bake just until cheddar melts, about 5 minutes.

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