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

Ingredients:

- 2 cups of Easy White Rice©, cooked & cooled*

- 4 multi-colored Bell Peppers or Green Bell Peppers

- 8 oz. Seasoned Grilled Chicken©, cubed

- 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

Kitchenware:

- Medium Bowl

- Wooden Spoon

- Rubber Spatula

- Knife

- Steamer or Medium Pot

- 1-1/2 quart pan or whichever you prefer

Preparation:

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.

Uses:

For dinner parties or romantic dinners at home

Nutritional Facts:

Serving Size: 1 Stuffed Pepper

Calories	316.3	Sodium	1118 mg
Total Fat	5.6 g	Potassium	517 mg
Saturated	1.9 g	Total Carbs	44.2 g
Polyunsaturated	0.2 g	Dietary Fiber	5 g
Monounsaturated	0.6 g	Sugars	10 g
Trans	0 g	Protein	22 g
Cholesterol	45 mg

*important - make sure rice is cool

Easy White Rice

Easy White Rice

Cocina De Don Pedro © 2013
Pedro R. Flores, Jr.. All Rights Reserved.

Makes 3 Servings, 1 Cup Each

Ingredients:
1 c Long-grain Enriched White Rice
1 tsp salt
2 c Water

Kitchenware:

- Medium Pot
- Rice Cooker
- Strainer

Preparation:

Combine all ingredients in a pot and bring to a boil.  Reduce heat and let simmer for 15 minutes.  If you have a rice cooker, follow those instructions when cooking your rice.  I have a very simple rice cooker that I spray with non-stick cooking spray, add all my ingredients and let the cooker do it's job.

I like to rinse the rice after its done to remove the starch that builds up during the cooking process.  I usually rinse it until it isn't sticky or the water runs almost clear. Using a strainer, drain the water and place in a bowl.

Uses:

Fried Rice, Rice Pilaf, Rice Pudding, and much more

Seasoned Grilled Chicken

Several of the recipes I make consist of my seasoned grilled chicken, so when you read a recipe that calls for it - this is what I'm talking about.

It's really easy to make and you can make it however you like.  You obviously don't have to do it like I do, but I can't guarantee your food will taste as delicious :-). 






Seasoned Grilled Chicken  
Cocina De Don Pedro © 2013 
Pedro R. Flores, Jr.. All Rights Reserved.  

Makes Multiple servings, 4oz. Each

Preheat Oven: 350 Degrees

Ingredients:

5 lb. "Family Size" bag of frozen Chicken Breasts, Boneless, Skinless (Great Value), thawed
Lawry's Seasoning Salt or Lemon Pepper
Garlic Powder
Onion Powder
Chili Powder
Parsley Flakes
Non-stick Cooking Spray (Butter Flavored)

Kitchenware:
- 2 Sheet Pans
- Aluminum Foil
- Meat Tenderizer
- Clear Plastic Bag or Large Zip-loc bag.
- Turkey Baster 

If you've never seen a meat tenderizer, here's a pic for you.  There's a meat tenderizer in the spices section of the grocery store, that is not what I'm talking about. LOL.

I have cooked chicken many different ways, and I found that the best way for the chicken to absorb the spices - is by pounding them into the bird!  Yep, that's right, pound those spices in!

You don't literally pound them in, but by tenderizing the breasts the spices will fall into each nook and crevice, and the chicken will taste delicious.

Preparation:
Place a chicken breast into a clear plastic bag or Zip-loc - do not close it completely, because you want the air to escape. Proceed by pounding the chicken with your tenderizer until it's about 1/4 to 1/2-inch thick.  And do this for all the chicken.  Lay your chicken on a counter-top or table depending on where you'll be seasoning.

 Line your pans with foil, and spray generously with non-stick cooking spray.

You will season your pans the same way you will season your chicken.

Sprinkle with Seasoning Salt or Lemon Pepper (not both), garlic powder, onion powder, chili powder and parsley flakes. I didn't give measurements for these, because the amount varies - so the best way to tell you is - to sprinkle the entire pan lightly.  You DO NOT want a thick layer of spices.  You will sprinkle the entire pan with one ingredient and then the next, and so forth and so forth.  

Place the chicken in your pans, trying not to leave spaces - use as much of the pan that you can.  This time you will season the top-sides of the chicken, but in reverse and spraying them with a generous amount of non-stick cooking spray as your final step. 

Place chicken in the oven and let cook for 25 - 30 minutes.  You will want broth in the pan when you take them out of the oven, if you don't - you've overcooked them.  Make sure to monitor the chicken as you cook.

Using your turkey baster, draw some of the broth into it, and drizzle over the chicken.  There should be plenty of broth for all the chicken.  This returns a lot of the juices that were lost during the cooking process, which helps retain the moisture and delicious flavor. 

Uses:
Fajita Tacos, Chicken Wraps, Pizzas, Enchiladas, Entrees, Salads, and much more!

Nutrition Facts:
4 oz. Serving

Calories	127	Sodium	642 mg
Total Fat	3 g	Potassium	250 mg
Saturated	1 g	Total Carbs	1 g
Polyunsaturated	0 g	Dietary Fiber	0 g
Monounsaturated	1 g	Sugars	0 g
Trans	0 g	Protein	23 g
Cholesterol	65 mg

 

Multi-Use Low-Fat Cheese Sauce

Multi-Use Low-Fat & Creamy Cheese Sauce

Cocina De Don Pedro © 2013 Pedro R. Flores, Jr.. All Rights Reserved.

Makes 4 servings, 1/4 C Each

Ingredients:

- 1 cup Fat Free Milk, divided (I prefer to use non-fat instant dry milk)

- 4 tsp Flour

- 1/4 tsp Lawry's Seasoned Salt or Table Salt

- 1/4 tsp Black Pepper

- 1/4 tsp Onion Powder

- 1/4 tsp Garlic Powder

- 1/4 tsp Parsley Flakes

- 5 drops Yellow food coloring

- 4 slices Veiveeta Original Cheese Slices

Kitchenware:

- Small Sauce Pan

- Wire Whisk

- Measuring Cup

- Measuring Spoons

- Rubber Spatula

Preparation:

- In a small saucepan combine flour and 1/4 c milk.  Mix thoroughly using a wire whisk and add remaining milk. 

- Place milk over medium-high heat and bring to a boil, stirring frequently.  Mixture should be slightly thickened.

- Reduce to low, stir in spices and allow to simmer for 2 minutes.

- Add cheese slices to mixture and remove from heat.  Using the wire whisk, slowly stir the sauce until the cheese is melted and blended in

Tips:

- I use the Non-Fat Instant Dry Milk because it tastes like regular milk.  And there's no fat!  The nutritional facts were calculated using this recipe, so make sure to look at your milk labels before substituting any of the ingredients.

Uses:

- Nacho Cheese, Enchilada Cheese, King Ranch Cheese, or any recipe that calls for a creamy cheese.  Throw in a can of Rotel or chopped onions and/or Jalapenos - hell throw a party. It's low-fat!!!

Nutrition Facts:

Serving Size = 1/4 Cup

Calories	64	Sodium	468 mg
Total Fat	2 g	Potassium	102 mg
Saturated	1 g	Total Carbs	8 g
Polyunsaturated	0 g	Dietary Fiber	0 g
Monounsaturated	0 g	Sugars	5 g
Trans	0 g	Protein	5 g
Cholesterol	6 mg