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Chicken-Stuffed Peppers with Feta
Belly Buddies Featured: Bell peppers, olive oil, chicken breast, almonds
Ground chicken is a lean yet moist and tasty protein source in this savory dish. Substitute it in any of your favorite recipes that feature ground beef to save on both fat and calories.
Based on the 21-Day Tummy New York Times best-selling diet plan, Liz Vaccariello teamed up again with Kate Scarlata, RD, LDN, to create the 21-Day Tummy Diet Cookbook featuring 150 new quick and easy delicious recipes to help increase and maintain weight loss and keep digestive symptoms in check.
Per serving: 239 calories, 20g protein, 12g fat (2.5 g saturated), 3g fiber, 15g carbohydrate, 469mg sodium, 65mg magnesium
If you have gluten issues: Choose gluten-free brands of tamari.
Cooking for one: Leftovers will hold up well for a couple of days, but if it is impractical to make all of the peppers, make the whole amount of stuffing put just cut up one pepper (you will have less chopped pepper in the stuffing). Stuff and bake it. Freeze the leftover stuffing in ½ -cup portions. Use the stuffing to make more stuffed peppers later, or heat it up and have alongside an egg white omelet for a hearty breakfast.
- 4 large yellow bell peppers
- 3 Teaspoons extra-virgin olive oil
- ¼ Teaspoon salt
- ½ Pound ground chicken breast
- 1/3 Cup finely chopped almonds
- 1 large egg
- 2 Teaspoons reduced-sodium tamari or soy sauce
- 1 large egg 1 tablespoon no-salt-added tomato paste (look for brands with no onions or garlic)
- ¼ Cup reduced-fat feta cheese
Calories Per Serving294
Folate equivalent (total)66µg16%
Chicken, Feta, and Couscous Stuffed Peppers
Let’s play a bit with the classic stuffed bell peppers recipe. Fill them with creamy feta, cooked chicken breast, and an impressive couscous mixture. The latter is made with vegetables and flavored with dill, basil, and oregano. Don’t forget to add some tanginess thanks to the lemon juice.
Southwestern Chicken Stuffed Peppers
As I said in the beginning of the post, I have been on a southwestern kick. I love the flavors of cumin and chili, along with the combination of chicken and beans. One of my goals for the month of January is to add more vegetables to my diet. Originally I wanted to post a southwestern fajita but instead, I decided to nix the corn tortillas and opt for bell peppers in their place.
Note: the baker I used is from Epicure but any baker will work. I’ve heard great things about this Rachel Ray Stoneware Baker.
Greek Stuffed Peppers with Feta Cheese Recipe
- Author: Eli K. Giannopoulos
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 12 peppers 1 x
- Category: Appetizer
- Method: Baked
- Cuisine: Greek
- Diet: Vegetarian
A traditional Greek stuffed peppers with feta cheese recipe! The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary combination!
- 12 – 14 red green peppers,long (Romano)
- 100g feta cheese, crushed with a fork ( 4 ounces )
- 50g kefalotyri or any hard yellow cheese, grated ( 2 ounces )
- 1 small tomato, peeled and seeded
- 1 red onion
- 2 cloves of garlic
- 2 tbsps chopped parsley
- 2 tbsps of olive oil for the stuffing
- 1 cup of olive oil
- freshly ground pepper
- 1 chilli pepper, chopped (optionally)
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- In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
- Prepare the stuffing. In a food processor, add 2 tbsp’s of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
- Use a teaspoon to fill the peppers with the stuffing spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t pour out, when melted.
- Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt
Keywords: feta stuffed peppers, stuffed long peppers
Stuffed Red Bell Peppers with Ground Chicken
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Stuffed peppers don’t have to be beefy and ponderous. This recipe, which fills red bells with a savory filling of cooked rice, ground chicken, grated carrot, onion, and corn, is rich, satisfying, and definitely un-heavy. Crumbled feta gives the filling lots of added flavor a final sprinkling of the cheese gives them character. You’ll need cooked rice for this recipe—our Basic Steamed White Rice works beautifully. Serve these stuffed peppers with a simple Mixed Greens Salad.
- 1 Heat the oven to 375°F. Line a baking sheet with parchment paper.
- 2 Use a paring knife to cut a wide circle around each bell pepper stem remove and discard any seeds and membranes from the interior, being careful not to puncture or rip the peppers. Reserve the caps for some other use.
- 3 Warm the oil in a large sauté pan over medium heat until shimmering. Add the onion and sweat until translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 4 Push the onion mixture to the side of the pan, reduce the heat to medium low, and add the ground chicken. Cook until the chicken is completely done. Add the tomato paste and cook 1 minute. Add the cooked rice, grated carrot, soy sauce, Worcestershire, and corn, stirring to combine, until the rice is hot. Remove from the heat and let cool about 10 minutes. Add the feta and parsley stir to combine.
- 5 Evenly divide the filling among the peppers, packing them full, and arranging them upright on the prepared baking sheet (make sure they stand up straight!). Sprinkle the tops with feta.
- 6 Bake until the filling is heated through and the peppers are soft, 25 to 30 minutes.
How to make chicken stuffed peppers
Just par-bake the sweet bell peppers while you make the filling, then stuff and bake again!
And if you love this recipe, I’ve got Mexican, Hawaiian, and even Breakfast versions of stuffed peppers for you to try!
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the complete list with amounts needed, see the recipe card at the bottom of this post.
- Chicken – I like to use shredded rotisserie chicken not only to save time, but because it’s already got great flavor. Feel free to cook and shred your own chicken breast or thighs instead.
- Bell peppers – Green and red are the most popular choices for stuffing, but yellow or orange can be used too. They’re all the same vegetable, just with different levels of ripeness and sweetness.
- Oil – Any neutral flavor of cooking oil will work. Alternatively, replace it with the more traditional ingredient, ghee, if you prefer.
- Serrano chile – Jalapenos tend to be the best substitute for serranos. Or, use a poblano for something less spicy with a similar flavor.
- Diced tomatoes – Any variety is fine, though fire-roasted will add some extra flavor. You can also use fresh Roma tomatoes instead of canned, but they’ll need to be blanched first to remove the skins. Find instructions on how to do that below.
- Chickpeas – Like the tomatoes, there’s an alternative to canned that requires a little extra prep work. Instructions on how to soak and cook dry chickpeas can be found at the bottom of the recipe card.
- Lemon juice – This just adds brightness and acidity, so if you need a substitute, replace it with lime juice or even red wine vinegar.
Watch how to make this spicy chicken recipe!
The video is embedded into the recipe card below.
1. Prep the ingredients. Slice the bell peppers into halves and remove everything on the inside. Shred the chicken, dice the vegetables, and measure out your spices.
2. Partially bake the peppers. Place each half, skin side down, in a greased baking dish. Then, place the pan in the oven and bake until they start to become tender.
3. Make the filling. Meanwhile, saute the onions until soft and translucent. Stir in the garlic, ginger, and spices until fragrant. Then, add the remaining filling ingredients and simmer together so the flavors combine.
4. Stuff, then bake again. Stir in the lemon juice, then divide the filling between the halved peppers and put them back in the oven.
5. Garnish and serve. When done, top with the citrus yogurt and additional garnish if you’d like. Enjoy while still hot!
- Storage and freezing. Chicken stuffed bell peppers will last for 3 to 4 days in the refrigerator or up to 3 months in the freezer. Allow them to cool to room temperature before transferring to a sealed container.
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 cup homemade or low-sodium store-bought chicken stock
- Juice of 1/2 lemon
- 2 tablespoons unsalted butter
In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly generously season both sides of chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
- cooking spray
- 1 green bell pepper - halved, seeded, and stem removed
- 1 red bell pepper - halved, seeded, and stem removed
- 1 yellow bell pepper - halved, seeded, and stem removed
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 green onions, sliced
- 4 cloves garlic, minced
- 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 cup orzo
- 1 (16 ounce) can chicken broth
- 3 tablespoons Parmesan cheese
- 1 teaspoon olive oil
- 1 teaspoon butter
- 2 portobello mushrooms, thinly sliced
- 1 green onion, thinly sliced
- salt and ground black pepper to taste
Preheat the oven to 375 degrees F (190 degrees C).
Spray inside of green, red, and yellow bell pepper halves with cooking spray place on a baking sheet.
Bake peppers in the preheated oven until slightly tender, about 10 minutes.
Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers sprinkle with Parmesan cheese.
Bake in the preheated oven until cheese is melted, about 7 minutes.
Heat 1 teaspoon oil and 1 teaspoon butter in skillet Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.
Stuffed Bell Peppers with Feta and Herbs
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These stuffed green bell peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs.
What to buy: Look for bell peppers that are about the same size cooking time and portions will be more consistent that way.
Game plan: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before grilling to let them come to room temperature.
Preheat oven to 350°F (175°C).
Prepare the rice. Leftover works great.
Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.
Place ground chicken in a medium bowl and sprinkle with salt. Break egg over mixture. Add ¼ cup (60 mL) pasta sauce, fresh lemon juice, lemon zest/peel, finely minced jalapeno (optional), diced tomato, diced onions, crumbled feta, pine nuts, minced fresh oregano and mint. Mix by hand until well combined.
Add the last 1 ½ cup (375 mL) of tomato/pasta sauce to bottom of baking dish. Fill peppers with chicken and rice mixture. You can mound them fairly high. Place in baking dish over pasta sauce.
Bake for 45 minutes and until the stuffed peppers are thoroughly cooked and a thermometer registers internal temperature of 160°F (70°C). Serve peppers with the pan sauce.
You can use leftover cooked rice or other cooked grains like barley or millet in this recipe. Substitute 1 tsp (5 mL) each dried oregano and mint for the fresh. If you have leftover filling bake it in a small oven proof bowl and use it as a mini-meatloaf for sandwiches or wraps. Leftover peppers reheat and freeze well.