Tuesday, February 12, 2013

Cheesy Chicken & Rice Stuffed Bell Peppers

This recipe calls for ingredients already pre-cooked.  If you plan to make this recipe feel free to use the recipes in my cookbook, or you can use your own ingredients.  Please keep in mind, if you decide to go with your own ingredients you will have altered the authenticity of my recipe.  Otherwise, please enjoy.  Items listed under the ingredients list where I've created a recipe will have a link to that particular item.

Cheesy Chicken & Rice Stuffed Bell Peppers
Cocina De Don Pedro © 2013 
Pedro R. Flores, Jr.. All Rights Reserved.

Makes 4 servings, 1 Stuffed Pepper Each

Preheat Oven to 350 degrees

- 2 cups of Easy White Rice©, cooked & cooled*
- 4 multi-colored Bell Peppers or Green Bell Peppers
- 1 can of Whole Kernel Corn
- 1/4 c Kraft Fat Free Shredded Cheddar Cheese
- 1/2 c Campbell's Healthy Request Cheddar Cheese Soup
- 2-1/2 tbsp Chopped Onions
- 4 slices of Velveeta Single Cheese Slices
- 1/2 c Water
- Dashes of Paprika
- 1 stalk of Green Onion, chopped or 2 tsp of Chives

- Medium Bowl
- Wooden Spoon
- Rubber Spatula
- Knife
- Steamer or Medium Pot
- 1-1/2 quart pan or whichever you prefer

Cut the top off your bell peppers, leaving at least 3/4 of the pepper intact. 

The following preparation will consist of one pepper filling in order to acheive the proper nutritional goals indicated below.

In a medium bowl combine the following:
2 oz. cubed Chicken
1/3 c of Corn
1/2 c of Rice
1 tbsp Fat Free Shredded Cheddar Cheese
2 tbsp Cheddar Cheese Soup
2 tsp chopped onions

Mix ingredients well, and stuff pepper with this mixture and set in pan.  Do the same for the remaining three peppers.
Place the peppers in oven and bake for 35 minutes.
Once you remove peppers from oven, lay a slice of cheese on each pepper, a dash of paprika, and top with green onions or chives.

Place back in oven for 2 more minutes to melt the cheese.

For dinner parties or romantic dinners at home

Nutritional Facts:
Serving Size: 1 Stuffed Pepper

Calories316.3Sodium1118 mg
Total Fat5.6 gPotassium517 mg
Saturated1.9 gTotal Carbs44.2 g
Polyunsaturated0.2 gDietary Fiber5 g
Monounsaturated0.6 gSugars10 g
Trans0 gProtein22 g
Cholesterol45 mg

*important - make sure rice is cool

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