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Peppers Stuffed with Chicken and Ricotta Cheese  

Peppers stuffed with a garlic flavored chicken and seasoned ricotta cheese filling.

Cal: 436 Fat: 23g Carbs: 25g Protein: 30g Fiber: 5g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 1/2 teaspoon garlic salt
  • 2 cups tomato sauce ; your favorite brand
  • 6 large green bell pepper
  • 1/4 cup olive oil
  • 1 cup bread crumbs
  • 1 clove garlic ; chopped and crushed
  • 1 tablespoon parsley ; dried, ground
  • 1/4 cup mozzarella cheese ; use part skim if desired
  • 3 tablespoons oregano ; ground
  • 2 tablespoons basil ; ground
  • 1 pound ricotta cheese ; use part skim if desired
  • 1 pound chicken breast halves ; boneless, skinless, and cubed
  • In My Kitchen

  • You will also need: baking sheet


    1. Preheat oven to 350 degress F.
    2. In a small bowl, combine olive oil and garlic. Microwave for about 10 seconds to bring out the garlic flavor into the oil.
    3. Dip chicken pieces in oil mixture and coat with bread crumbs. Saute chicken in a large skillet until done.
    4. In a large bowl, combine ricotta and mozzerella cheeses, chicken, garlic salt, basil, parsley and oregano. Mix well.
    5. Remove tops. membrane and seeds from each pepper and place on a baking sheet, with open tops facing upward. In each pepper, add 2 to 3 tablespoons of tomato sauce to the bottom, and then fill with enough chicken and cheese filling to reach close to the top but not all the way.
    6. Add an additional 1-2 tablespoons of tomato sauce, and then close the tops of the peppers with additional mozzerella cheese.
    7. Sprinkle additional oregano onto the cheese if desired. Bake at 350 degrees for 20-40 minutes, checking for doneness at least every 20 minutes.

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    Anonymous User on 2008-04-07

    Awesome! I added some extra mozzarella cheese to the insides of the peppers, which makes it more gooey,

    (No rating submitted) Anonymous User on 2006-06-26

    You can add an egg the the ricotta mixture to help keep things together inside the pepper.