from 1 vote
Creamy Chicken Stuffed Bell Peppers
These Creamy Chicken Stuffed Bell Peppers are great for a quick weekday dinner meal!
They are also great with a side of rice!
creamy chicken stuffed bell peppers, stuffed bell peppers
Whip it like Butter
of shredded chicken
large green bell peppers
Reserve one for dicing.
1/4 - 1/2
of green bell pepper-diced
1/4 - 1/2
of yellow onion-diced
of cream of mushroom soup
of cream of chicken soup
of sour cream
of chicken broth
2 + 2
of olive oil
of onion powder
of sharp cheddar cheese
of cheddar jack cheese
Shred chicken (white and dark meat) and sit to the side.
(The chicken is best shredded with your hands to ensure that the meat is not too fine.)
Cut the tops off of the bell peppers, remove the core and clean out inside of the bell peppers.
Rub the inside and outside of the peppers with olive oil.
Season the inside and outside of the peppers with onion powder.
Place peppers in an 8-inch pan or baking dish.
Pre-heat oven to 350 degrees.
In a large skillet, add 2 tbsps of olive oil and heat. Then add onion and bell pepper to the skillet. Sauté and stir occasionally for 3-5 minutes or until vegetables begin to soften.
Add chicken soup, cream of mushroom soup and sour cream to the skillet. Stir frequently until mixed well.
Add chicken broth to the pan and mix well.
Add chicken, sharp shredded cheese and pimentos to the skillet and mix.
Transfer mixture into each bell pepper and top with cheddar jack shredded cheese.
Cover with foil and bake for 40-50 minutes.
Then turn on the broiler for 1-3 minutes to brown the top of the peppers.
Allow to cool for 10-15 minutes prior to serving.
Serve with a side of rice for an extra filling meal.