CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
- Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g
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Hania Sajjad
[email protected]This recipe is a great example of how to use simple ingredients to create a delicious and satisfying meal.
Rohan Parveze
[email protected]I can't wait to try this recipe! It looks so delicious.
Lauren Hembree
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish for parties or potlucks.
Ali Sha
[email protected]This is a great recipe for a quick and easy weeknight meal. I was able to get it on the table in under 30 minutes.
Set hwjy Ywjgeghw
[email protected]The only thing I would change about this recipe is the amount of cheese. I found it to be a little too cheesy for my taste.
GREGORY WILSON
[email protected]I'm not a fan of spicy food, but I found this recipe to be just the right amount of heat. It was flavorful without being overpowering.
Femy Williams
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the red peppers and the cheese.
Aman Faraz
[email protected]I'm always looking for new ways to cook chicken, and this recipe didn't disappoint. The chicken was moist and tender, and the flavors were amazing.
Zohaib Noondani
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Rutger Vitez
[email protected]I'm not a big fan of red peppers, but I loved this dish! The cheese and chicken were so flavorful that I didn't even notice the peppers.
Reel Noel
[email protected]This recipe is a great way to use up leftover chicken. I also added some diced zucchini and mushrooms to the filling.
Zizo Saleh
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Mazhr Iqbal
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the red peppers were perfectly roasted. I loved the combination of the cheese, corn, and black beans.