A Southern Grace: super stuffing

August 29, 2017

super stuffing

Yum

Chicken philly stuffed peppers. I enjoy stuffed foods.


Pasta shells, peppers, zucchini, cupcakes, donuts, and on it goes. (I don't, ironically, like stuffing that's been baked inside a bird. Where I come from, we make it separately and call it dressing!) The possibilities for stuffings are many, and one of my favorites is the cheese steak sandwich combination of meat, peppers, onions, some seasonings, and plenty of cheese.


That's what I crammed into these first orange and red peppers from our garden--sauteed onions, seasoned shredded chicken, and loads of mozzarella cheese. They baked up beautifully and easily and tasted nothing like a Philly cheese steak but were nonetheless quite delicious!

Packed Peppers
(printable recipe)
Serves 2
Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 chicken breasts, poached and shredded
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 bell peppers, cut in half with seeds and ribs removed
  • 1 cup shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft.
Stir in the Italian seasoning, salt, pepper, vinegar, and Worcestershire sauce.
Cooking until chicken is warmed through.
Fill the pepper halves with the chicken mixture and lay in the prepared baking dish.
Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
Remove the cover and top each half with a generous sprinkling of cheese.
Put back in the oven uncovered, and bake until cheese is browned and bubbly, 5-10 more minutes. Enjoy!

13 comments:

Cali Cuisine said...

I, too, love all things stuffed with the exception of Thanksgiving turkey. These peppers look fabulous! Love the cheese and it would be a great use for part of a boiled chicken. We love getting as much use as possible from a single bird.

Angie Schneider said...

I adore stuffed peppers. Your chicken filling sounds wonderful and these would make a fabulous low carb dinner for me.

Cheri Savory Spoon said...

Oh these stuffed peppers look delicious, love the stuffing. I like my stuffing baked separately too when it comes to a turkey. Happy Tuesday!

Pam said...

Yum! I love this recipe - the stuffing mixture sounds tasty.

Kelsie | the itsy-bitsy kitchen said...

I've never been on board with stuffing that's been baked in a turkey either. I can totally get on board with these stuffed peppers though! All that melty cheese is making me REALLY hungry right now :)

Marjie said...

Great use of your garden's bounty! I love all the cheese.

Marcelle @ A Little Fish in the Kitchen said...

These look and sound terrific, Grace!! The part of me that still have low-carb fixation is loving them too. It's pretty much a yummy, perfect low-carb dish!

Big Rigs 'n Lil' Cookies said...

This sounds so yummy! I've never stuffed a pepper with a chicken filling, and need to try it.
Now, if only my garden would amp up the pepper production... Oh well, thank goodness for farmers markets!

Agness of Run Agness Run said...

This is an extra stuffing which I have to try as soon as possible. A really finger-licking recipe, Grace!

Amy (Savory Moments) said...

This is a delicious twist on stuffed peppers! They look really good!

Anonymous said...

I enjoy stuffed foods as well and especially peppers, I make a version or another of them very often. Yours look delicious and I think I have never filled mine with chicken breast. Good idea!

lisa is cooking said...

I keep thinking I need to stuff some summer peppers, but I haven't done it yet. This sounds like a great way to stuff them!

Inger @ Art of Natural Living said...

Love the mini-peppers. If ever there was a vegetable made for appetizers, this is it!