Peppers Stuffed with Chicken and Ricotta Cheese 
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...
More Nutrition...
A pepper cut open.
Original recipe serves 6
Directions
Prep: 30 min | Cook: 1 hr | Ready in: 1 hr 30 min
- Preheat oven to 350 degress F.
- In a small bowl, combine olive oil and garlic. Microwave for about 10 seconds to bring out the garlic flavor into the oil.
- Dip chicken pieces in oil mixture and coat with bread crumbs. Saute chicken in a large skillet until done.
- In a large bowl, combine ricotta and mozzerella cheeses, chicken, garlic salt, basil, parsley and oregano. Mix well.
- 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.
- Add an additional 1-2 tablespoons of tomato sauce, and then close the tops of the peppers with additional mozzerella cheese.
- 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
*Data provided by USDA
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.
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