Chicken Stuffed Bell Peppers


  • 4 green or red bell peppers
  • 1 tsp salt
  • 3/4 pound cooked chicken, shredded
  • 3/4 cup chopped onion 
  • 1 (28 ounce) can crushed tomatoes
  • 1 clove garlic, crushed
  • 1/2 cup uncooked rice [or 1 cup cooked rice]
  • 1 cup chicken broth [if using cooked rice, reduce this to 1/3 cup] *I precook my rice in the chicken broth*
  • 2 cups shredded Sharp Cheddar cheese 
  • 1 or 2 tsp Tabasco Hot sauce
DIRECTIONS

  • Cut the tops off the peppers, and remove the seeds
  • In a large pot, boil the chicken for 35 minutes. Cool and shred
  • Season with salt and pepper. Stir in 1/2 cup of crushed tomatoes, garlic, rice, chicken broth, and Hot sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.
  • Slice peppers in half [top to bottom].  Remove seeds. Lay, open side up, in sprayed baking dish.
  • Place layer of shredded cheddar over open peppers, then spoon about 1/2 cup portion of rice/chicken mixture over cheese, leaving room for another big spoonful of tomato sauce and cover with more cheddar cheese.
  • In a medium bowl, combine rest of crushed tomatoes and 1/4 cup water, pour around the peppers.
  • Cover with foil and bake for 30-35 minutes at 350 degrees.


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