Chicken-Stuffed Bell Pepper

 By Foodynians Recipes
Chicken-Stuffed Bell Pepper
Published: December 30, 2014 

Prep Time: 20 Minutes
Cook time: 50 Minutes
Total time: 1 Hour 10 Minutes
Yield: 8 Servings 

Nutrition facts: 315 calories

Ingredients

• 8 red (or any color) bell peppers.
• 2 cups boneless chicken, cooked and finely chopped.
• 1 medium onion, chopped.
• 2 medium carrots, chopped.
• 2 stalks of celery, chopped.
• 1 cup tomato puree.
• 1 cup sweet corn.
• 1/4 cup unsalted butter.
• 1 cup heavy cream.
• 4 ounces monterey jack cheese, grated.
• 4 ounces cheddar cheese, grated.
• 6-8 green chilli, chopped.
• 1 tsp dried thyme.
• Salt and pepper, to taste.

Instructions

• Cut the tops off the peppers. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
• Melt the butter and a large skillet over med-high heat.
• Add the onion and saute until translucent, about 3 minutes. Stir in the carrot, celery stalks, sweet corn, dried thyme, green chilli and tomato puree. Stir to combine well and cook for another 5 minutes.
• In a large bowl, combine the chicken, cream, half of the monterey jack and cheddar, salt and pepper. Stir in the vegetable mixture. Let the filling cool.
• Spoon the filling into the pepper halves. Sprinkle the tops with the remaining cheese.
• Preheat the oven to 375ºF.
• Bake for 20 minutes or until the peppers are tender.

Chicken-Stuffed Bell Pepper