I’ve always been a fan of stuffed peppers, but never tried to make them on my own. Finally my boyfriend gave me the inspiration to try something new from the standard beef and tomato sauce.
You’ll need:
4 Bell peppers that can stand up without being propped up preferably
3 Chicken breasts, boiled and chopped
2 cups rice
Half jar of Alfredo sauce
Salt
Pepper
Shredded cheese
How to:
Start by boiling your chicken until the pink is all gone. Once done, chop them into manageable bite-size pieces. Prepare your rice like you would normally.
Once both are done, toss into a bowl to mix the rice and chicken together. Once mixed, start adding the Alfredo sauce until it’s all creamy. I added salt and pepper to taste at this point.
Next, take your peppers and cut the tops off. Take the core out and you can begin scooping your chicken rice mix inside. I filled them to about the top. Sprinkle shredded cheese on top if you want and place on a baking sheet if the peppers will stand on their own. If not, pack together in a baking dish so they can lean on each other plus walls for support. Bake for 40-50 min or until your pepper is soft and the filling is heated through.
Note: This will make more filling than you probably need. Chop the pepper around the top that you took off and dice those to throw in with the rest of the filling. Serve hot or cold in a wrap for lunch the next day.
The rest of the filling is just an added bonus for the next day’s recipes.
