Found search engine

Peppers Stuffed with Chicken and Ricotta Cheese  

Recipe Box  Rate/Review  Meal Plan
Submitted by boz

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

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


Submit photo

Original recipe serves 6

Ingredients (serves 16776)

½ 2x 3x Reset

  • 1398 teaspoons garlic salt
  • 5592 cups tomato sauce ; your favorite brand
  • 16776 large green bell pepper
  • 699 cups olive oil
  • 2796 cups bread crumbs
  • 2796 cloves garlic ; chopped and crushed
  • 2796 tablespoons parsley ; dried, ground
  • 699 cups mozzarella cheese ; use part skim if desired
  • 8388 tablespoons oregano ; ground
  • 5592 tablespoons basil ; ground
  • 2796 pounds ricotta cheese ; use part skim if desired
  • 2796 pounds chicken breast halves ; boneless, skinless, and cubed

  • In My Kitchen


    • You will also need: baking sheet

    Directions

     Prep: 30 min | Cook: 1 hr | Ready in: 1 hr 30 min
    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    21.8
    --
    8.3
    21.6
    35.6
    30
    59.8
    28.2


    Calories: 436.4
    Total Sugars: 7.6g
    Carb.: 24.8g
    Fiber: 5.4g
    Total Fats: 23.1g
    Cholesterol: 89.9mg
    Protein: 29.9g
    Sodium: 677.6mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

    Leave a Review:

    You are submitting anonymously. To submit under your username, please Sign in or join.


    We won't share or display your email address.
     Your rating *
    Anonymous User on 2008-04-07

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

    (Not yet rated) Anonymous User on 2006-06-26

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

    See also
  • Eggplant Parmesan
  • More recipes like this
  • More Vegetables
  • More North American recipes
    • Related Articles
  • The Roasted Red Pepper
  • Food and Wine Pairing Guide
  • Apple Snack Ideas
  • The Scoville Scale
  • Cooking in a Wok
    • Wine Pairings
  • Chianti
  • Pinot Blanc
  • Red Bordeux