Tonight for supper i'm making a batch of chicken stuffed bell peppers I'm Tess and welcome to my kitchen
I had some leftover chicken from last night's supper and I saw these beautiful colorful bell peppers at the market this morning and I knew then I wanted to make some stuffed peppers I cut the peppers in half and took out the seeds and veins I also got some nice poblano peppers so I thought I would throw one of those in as well In my saucepan on medium heat I have a couple tablespoons of oil and I'm adding 1 cup of finely diced red onion, celery, carrots, mushrooms, and some salt and pepper Giving that a good stir and cooking for about five to seven minutes or until the veggies are tender
Then adding 1 tablespoon of minced garlic, stirring for about 10 to 15 seconds and removing from the heat Going to let that slightly cool in a bowl I have about four cups of cooked rice, chicken, and I'm adding my slightly cool veggie mixture I have one cup of cooked fresh corn and you can use canned or frozen I'm also adding 1 cup of diced tomatoes, 1 teaspoon of Italian seasoning, and oregano, about a quarter cup of shredded cheddar and parmesan cheese, 1 tablespoon of parsley, and some black pepper
Giving that a good toss to make sure everything is well mixed together I have my oven preheating to 375 degrees I mixed a can of tomato sauce and diced tomatoes and I put a layer on the bottom of my baking dish and put the bell peppers on top Filling the peppers with my chicken mixture and topping with the rest of my tomato sauce Covering and baking at 375 degrees for about 45 minutes
You can find this chicken stuffed bell pepper recipe and the list of ingredients in the description box below If you like this video please remember to give me a THUMBS UP, SUBSCRIBE, and leave a COMMENT below You can also find me and more of what I cook in my kitchen on Facebook and Tess Cooks4u blog After 45 minutes I'm removing the stuffed peppers from the oven and adding some cheese on top Got to have some gooey cheese to help it all come together
Sticking back in the oven uncovered for 15 minutes or until the cheese is melted And these are the chicken stuffed peppers right out of the oven They are smelling so good Going to let them cool for 15 minutes and then we'll fix a plate This recipe is great for leftover chicken and veggies
You can use any kind of veggies and seasonings that you like Serving tonight with a side of baby fresh spinach, tomato steak and feta cheese It was very delicious! I hope you give this recipe a try and let me know in the comments Enjoy Thanks for joining me here at Tess Cooks4u
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