Creamy Chicken- Stuffed Bell Peppers
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
6 peppers
- Serves:
- 4-6
ingredients
- 946.36 ml spaghetti sauce (Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs)
- 59.14 ml unsalted butter
- 118.29 ml onion, minced (Vidalia works best here)
- 473.18 ml chicken, cooked and finely chopped
- 118.29 ml ricotta cheese
- 118.29 ml cottage cheese
- 118.29 ml ham, finely chopped
- 118.29 ml parmesan cheese
- 295.73 ml heavy cream
- 29.58 ml parsley
- salt and pepper
- 6 large red bell peppers, tops cut off and reserved, seeds removed
directions
- Pour the sauce into a ovenproof casserole dish that will hold peppers.
- Melt the butter and a large skillet over med-high heat.
- Add the onion and saute until translucent, about 3 minutes.
- Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream.
- Simmer for 10 minutes until the sauce is reduced by half.
- Stir in parsley, salt and pepper.
- Let the filling cool.
- Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops.
- Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
- Preheat the oven to 350°F.
- Allow the peppers to come to room temperature.
- Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.
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RECIPE SUBMITTED BY
DustyPyatt
United States