Tuesday, April 14, 2009
Italian stuffed peppers, well what would an "American" version look like? Something like this. A creamy filling of chicken and rice crowned with a gooey dollop of white American cheese. It's definitely a different combination of flavors, but they come together beautifully.
Chicken-n-Rice Stuffed Peppers
from my very own little hungry brain
4 green bell peppers
2 cups brown rice, cooked in water or chicken broth
2 chicken breast, baked or boiled and shredded
1/4 cup onion, minced
1/2 cup peas, frozen/canned/fresh/whatever
1/2 teaspoon garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sage
2 dashes of Worcestershire sauce
1 can light condensed cream of chicken soup
1/4 cup milk
4 slices white American cheese
Preheat your oven to 375 degrees and grease a large baking dish or baking sheet. Clean and core your peppers, being sure to get out the vein in the center and all the seeds. Make sure your rice is properly cooked, and shred your chicken breasts.
het a medium skillet over medium heat and spray with cooking spray. Toss in your onion and cook for about 2 minutes, until onions become fragrant and begin to turn translucent. Add chicken, rice, peas, garlic, pepper, sage, Worcestershire, condensed soup, and milk, stirring to combine. Cook for about 3 more minutes, just to combine and heat through.
Spoon the chicken mixture into the prepared peppers, heaping the filling on top if necessary. Bake for about 20 minutes. Remove from the oven, and top each pepper with a slice of American cheese. Turn your oven up to broil, and return the peppers to the oven for 2-3 minutes, until cheese melts and begins to brown. Serve immediately.