Chicken and Stuffing Stuffed Peppers

Ingredients

• 3 pieces Sweet Bell Peppers (any color, washed, tops cut off, seeds and membranes removed)
• 2 tablespoons Olive Oil (extra virgin, for brushing peppers)
• 0.25 teaspoons Salt (to taste)
• 0.25 teaspoons Black Pepper (freshly ground, to taste)
• 4 ounces Swiss Cheese (shredded)
• 8 ounces Cooked Chicken (shredded or diced; use leftover rotisserie or cooked breast)
• 1 can (10.5 oz) Cream of Chicken Soup (condensed)
• 0.5 cup Chicken Broth (low‑sodium)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 2 tablespoons Cranberry Sauce (optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 375°F

2. Prepare and Part‑Cook Peppers

   Wash the bell peppers, cut off the tops, and remove seeds and membranes. Brush the inside and outside with olive oil, then season with salt and pepper. Place the peppers skin side down in a baking dish and bake for 15 minutes.

   Time: PT15M

   Temperature: 375°F

3. Make the Filling

   In a mixing bowl combine shredded Swiss cheese, cooked chicken, cream of chicken soup, and chicken broth. Stir until the mixture is smooth and evenly incorporated.

   Time: PT5M

4. Stuff and Finish Baking

   Remove the partially cooked peppers from the oven. Spoon half of the filling into each pepper, filling them about three‑quarters full. Return the dish to the oven and bake for 25‑30 minutes, until the tops are golden brown and the filling is bubbling.

   Time: PT30M

   Temperature: 375°F

5. Garnish and Serve

   Remove the peppers from the oven, sprinkle with chopped parsley (or drizzle with cranberry sauce if desired), and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

3g