Thursday, March 26, 2015

Cheesy Chicken Stuffed Bell Pepper

So I'm trying new types of foods. Things I thought I could never handle eating lol.
Anyway, I found a recipe for stuffed bell peppers but I wasn't convinced so I tweaked it.
Needless to say, the recipe I came up with had me in awe!!
So I won't hold it hostage in my kitchen I'll share what I came up with!!

1 Bell Pepper (any color, uniformly shaped)
1 cup of Rice
1 Chicken Breast
1 tablespoon Tony’s Creole Seasoning (Or any seasoning you like)
1 cup of Corn
   Parmesan Cheese
1 cup of shredded Mozzarella and Cheddar Cheese
½ cup of Cream Cheese
1 teaspoon Butter

1  Slice chicken into chunks, season, and cook over medium-high heat; brown the chicken in butter in a frying pan.
2  While the meat cooks, wash the bell pepper and then cut the top out and carefully remove the interior seeds. Also begin boiling rice.
3  Place bell pepper into boiling water and blanch for 3-5 minutes. Using tongs, remove it carefully and place it in a pie pan or casserole dish. Set aside.
4  Once the meat has fully cooked, drain the grease and return the pan of cooked meat to the stove.
5  Begin to stir in cream cheese. Stir until cream cheese and chicken look like a paste. Season to taste.
6  Boil corn.
7  Preheat oven to 450 degrees.
8  Carefully spoon the rice and corn into the prepared bell pepper, filling it half way to the top.
9  Fill the rest with the chicken and cream cheese paste.
10 Sprinkle with parmesan cheese
11 Cover with the mozzarella and cheddar cheese.
12 Place the casserole dish into the oven for 10 minutes or until cheese is golden brown and bubbly.


*Serving size 1

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