Chicken Stuffed Bell Peppers

I love when I can make a quick and easy meal that tastes so good. I couldn't decide between a steak or chicken bell pepper. I made both. I think the easiest part of making a dish like this is the prep. By the time you’ve prepared your toppings, it’s going in the oven. Although I like to try hard recipes, the simple meals are always the go-to’s.

In the past, I've made stuffed bell peppers with steak, but didn't cook the pepper long enough. It was still crunchy. Not a bad thing, I just don't feel like I got the full effect. This time, I pre-cooked my peppers to make sure they had a good amount of cooking time. I also added a little broth to the bottom of the pan to allow the peppers to steam while cooking. 

When I cooked this, I made half steak, half chicken. I'm still learning the art of a good steak. It seems like every other time I cook it, it comes out right. Either mine is a little too tough or it needs more seasoning. I was actually surprised at how good the steak came out for this dish. 

As you can tell, the chicken peppers won! So tender and juicy, I kept going back for more.  

You can also stuff meat in yellow or red peppers of course. Next time I make them, I may try buffalo chicken or Chicken Parmesan. Either way, this recipe is a win. 

INGREDIENTS

·         1 pack of Kraft sliced provolone cheese (or grated mozzarella)

·         1 pack of sliced mushrooms (optional)

·         1/2 small yellow onion (optional)

·         1 tbsp. freshly chopped parsley, plus more for garnish

·         1 teaspoon. Paprika

·         1 tbsp. Cajun seasoning

·         1 tbsp. Italian seasoning

·         Kosher salt

·         Freshly ground black pepper

·         Fresh (or rotisserie chicken), cooked according to package instructions

·         5 bell peppers, halved (seeds removed)

·         1 teaspoon of olive oil

·         4 cup chicken broth

DIRECTIONS

1.    1.  Preheat oven to 400º. In a small bowl, combine paprika, Cajun seasoning, Italian seasoning, salt, and pepper. Stir until combined, then season chicken. *For fresh chicken, cook according to preference using combined seasoning. *For rotisserie, slice breast of chicken and strip.

2.    2.  Cut bell peppers lengthwise. Take out seeds and rinse. Season lightly with Cajun seasoning.

3.    3.   In pan, sautée mushrooms and yellow onion in olive oil.

4.    4. Spoon mixture into halved bell peppers and top sautéed mushrooms and onions. Top with provolone.

5.    5.  Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

6.    6. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil on high for 1 minute.

7.    7. Garnish with parsley and serve.  

PIN IT FOR LATER OR PRINT THE RECIPE HERE.