Creamy Chicken- Stuffed Bell Peppers

These are terrific! If I could rate something I myself shared on RZ then this would get 5 stars!! Great for leftover chicken and OAMC.

• Ready In: 1 hr 20 mins
• Serves: 4-6
• Yields: 6 peppers

Ingredients

• 4  cups  spaghetti sauce (Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs)
• 1⁄4 cup unsalted butter
• 1⁄2 cup onion, minced (Vidalia works best here)
• 2  cups chicken, cooked and finely chopped
• 1⁄2 cup ricotta cheese
• 1⁄2 cup cottage cheese
• 1⁄2 cup ham, finely chopped
• 1⁄2 cup parmesan cheese
• 1 1⁄4 cups heavy cream
• 2  tablespoons parsley
•  salt and pepper
• 6  large red bell peppers, tops cut off and reserved, seeds removed

Directions

1. Pour the sauce into a ovenproof casserole dish that will hold peppers.
2. Melt the butter and a large skillet over med-high heat.
3. Add the onion and saute until translucent, about 3 minutes.
4. Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream.
5. Simmer for 10 minutes until the sauce is reduced by half.
6. Stir in parsley, salt and pepper.
7. Let the filling cool.
8. Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops.
9. Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
10. Preheat the oven to 350°F.
11. Allow the peppers to come to room temperature.
12. Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.