Chicken ’n’ Cheese Stuffed Peppers

Servings: 6 peppers

Get the Pot!

Everything good is in this little package that makes a meal in itself. Even the packaging (in peppers) is good for you!  Look for evenly sized peppers that have good firm bottoms for standing upright.



6 large (red and yellow) bell peppers
1 pound cooked chicken breasts, cut into a 1/2-inch dice
1 cup firmly packed basil leaves, minced
1-1/2 tablespoons olive oil
1 cup chicken broth
1/4 cup tomato sauce
1 teaspoon dried chopped oregano
2 cups instant brown rice
1 cup finely chopped, grape tomatoes
Mixed blend of 1/2 cup sharp Cheddar cheese and 1/2 cup Monterey Jack Cheese
Basil leaves for garnish

Chicken n Cheese Stuffed Peppers recipe 


Remove the tops from the peppers and reserve. Remove the seeds. Place the peppers in boiling water (without the tops) in a covered saucepan for to 4 to 5 minutes until tender, but still keeping their shape. Transfer the pepper bottoms to a roasting pan coated with Teflon™ non-stick.

Mix the chicken with the basil and the olive oil. Toss gently.

In a medium saucepan coated with Teflon™ non-stock, bring the broth, tomato sauce, oregano and rice to a boil; then turn down to a simmer, cooking until the rice is soft, about 6 minutes. Stir in the chicken. Remove from the heat and let stand just a few minutes, covered until the rice absorbs any remaining liquid. Stir in the chopped tomatoes and half the cheese mixture and evenly divide the filling among the peppers. Top with the remaining cheese.

Place the baking pan under the broiler, heating just until the cheese melts and turns a light golden color. Place peppers on a serving platter with their tops leaning against each one and a sprig of basil for garnish on each one. Or, you can prop the top on an angle, attaching it to the pepper with a toothpick.  


[Printer-friendly PDF available]