Thursday, March 5, 2009

chicken + feta stuffed peppers

I have no idea why, but I was craving a stuffed peppers...never had one in my life! I had left over shredded chicken from last nights lasagna, so I wanted to incorporate it in tonights dish. I also LOVE feta so I googled 'feta stuffed peppers' and came up with these little guys. I modified the recipe to our tastes, and I found this on smitten kitchen; adapted from epicurious. These were TOTALLY AMAZING!!! I have left over stuffing for lunch tomorrow...YUM!!!! I think these would be perfect as a side dish to a meat, without the chicken inside the stuffing. Use more veggies if you want, the original recipe called for zucchini & squash. Enjoy ;)

~vegetable-oil cooking spray
~2 thin sliced chicken breasts (I boiled these, shredded them & placed in food processor)
~2 c. fat-free chicken or vegetable broth
~1 c. uncooked basmati or white rice
~2 large green or red bell peppers
~2 tsp olive oil
~1 garlic clove; minced
~1/2 c.chopped onion (I used red onion)
~1/2 tsp. salt (I omitted)
~1/2 tsp dried oregano
~1 c. cherry tomatoes, cut in half
~4 oz crumbled feta cheese (about 1 cup), I LOVE 'President' fat free sundried tomato & basil
~3 tablespoons tomato paste
~shredded paremesan cheese
Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the rice, cover the pan and cook according to package.
Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 20 minutes or so, until they soften, then remove them from the oven until the filling is ready.
Place shredded chicken or cubes in food processor & pulse until well combined.
Heat oil in a nonstick skillet. Add garlic, onion, oregano, and salt (if desired). Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chicken & tomato paste. Using a fork, scrape the rice into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the rice mixture; top pepper with shredded parmesan. Bake 20 minutes. Serve immediately.


  1. jen... this is so weird.. i had stuffed peppers for dinner tonight and lasagna rollups for dinner last night!! crazy!!

  2. This might sound nuts, but I've never boiled chicken before. I usually bake it or cook it on a George Foreman grill. Do you just boil them in water? Or do you add anything to them?

  3. OMG Linds we have the same taste!!! I think I got the idea for lasagna rollups from you xxx

    Angela~ I had NEVER boiled chicken EVER either! And I was a bit nervous about it...I actually found out this is SOOOO much easier than baking the chicken first if you are going to put it in a recipe. You just boil a pot of water (not to full), place the chicken in the boiling water for about 8 minutes - after 8 minutes, cut them and make sure they are not pink inside....if not than they are done when they are not pink anymore!!

    This was great, I just cubed the chicken & threw it in my food processor & it was all shredded in tiny pieces!! I acutally want to make the stuffed pasta shells this way now & the buffalo chicken dip!! I am so glad I tried boiling ;) HTH!!

  4. Mmm, I just made these and they were so good!