Stuffed Peppers Italian Style
Featured Pinch Tips Video
- 2 large
- yellow bell pepper
- 2 medium
- chicken breast, cooked and diced
- 1 can(s)
- non marinated artichoke hearts, diced
- 1 pkg
- frozen spinach, thawed and drained
- 1 medium
- 1-1 1/2 c
- cooked rice
- 1 jar(s)
- alfredo sauce, your favorite flavor
- shredded parmesan cheese, to your taste
- salt and pepper to taste
1Take stems out of peppers and cut in half lengthwise, remove seeds. This part is up to you - - If you want to boil the peppers about 10 minutes that will cut the bake time down considerably. However, if I have the time I bake them as follows in my directions.
2Prepare you rice according to package directions. You can use any kind of rice. I prefer brown.
3You can actually use any type of chicken as long as it is cooked and just shred it or cube it. Leftover chicken works great!
4Mix all ingredients except peppers, cheese, and sauce.
5Fill your pepper halves with this mixture. Pack it in really good!
6Place the peppers in an oven safe pan and pour alfredo sauce over and around the peppers. Sprinkle shredded cheese on top.
7If you didn't parboil the peppers bake in a 350 degree oven for about an hour. When the peppers are soft they are done.