Creamy Chicken- Stuffed Bell Peppers

Recipe by DustyPyatt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4-6
YIELD: 6 peppers
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement