Sunday Dinner Recipe: Chicken-Stuffed Bell Peppers

Here’s a great dish that you can make ahead and refrigerate until ready to bake…so when you’re ready for dinner, you just pop the peppers in the oven.

What You’ll Need

4 large red bell peppers
2 tablespoons vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup Prego® Marinara Italian Sauce
1/2 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper

How to Make It

1 Heat the oven to 375ºF. Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.

2 Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.

3 Bake for 40 minutes or until the peppers are tender.

Click here to read more.

SOURCE: Campbells Kitchen

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