Chicken Picadillo-Stuffed Bell Peppers

READY IN: 30mins
Recipe by southern chef in lo

simple yummy and quick

Top Review by AreThree

As not a big fan of ground poultry of any kind, I was pleasantly surprised by the flavors and textures of this recipe. A side of rice pilaf would have been a good match for the flavors, but did not think of it until too late. I followed this recipe to the tee, except I needed to add about 2/3 cup of water since there was no liquid for it to simmer in, or evaporate, after adding the canned tomatoes. I micro waved the yellow peppers a bit longer than stated, just to get them tender, but I am sure that is just the normal microwave variance,,, I would like to attempt the “reverse” of this recipe sometime: I would use ground beef, with some red bell pepper chopped up in the mixture, and green peppers for the “shells”. I would possibly add some chili powder or cumin to this mix. If I get around to it, I will write up a full recipe with these changes. Overall, a great, out of the ordinary meal!

Ingredients Nutrition

Directions

  1. Heat oil in large nonstick skillet over medium heat until hot. Add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. Add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
  2. Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
  3. Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
  4. Fill cooked bell peppers with hot chicken mixture.

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