Monday, July 21, 2014

Chicken Stuffed Peppers

3 bell peppers
2 cups brown rice, cooked
3 chicken breasts, shredded (I usually cook these in the crockpot for about 3 hours. Cover with water and sprinkle a little dry Lipton French Onion mix on top.)
1/2 jar of spaghetti sauce
1/4 cup diced onions (I use frozen.)
Shredded cheddar cheese

Preheat oven to 425.
Slice bell peppers in half, length wise. Remove seeds and membranes. Lay each half in casserole dish. In skillet, add tbs olive oil. Add shredded chicken, diced onion, rice, and spaghetti sauce to skillet. Combine and let cook just for a few minutes. Sometimes, I add a little cheese to the mixture here, too! Scoop mixture into bell peppers. Top with cheese. Bake for about 40-60 minutes or until bell peppers are tender.

These are a weekly staple at our house!

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