Chichen Stuffed Peppers Recipe

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Chichen Stuffed Peppers

Kristi Gould


I love stuffed peppers but wanted something different than beef. Tried this and everyone loved it so much when I went back for seconds, it was all gone and I made it in my turkey roasting pan.

☆☆☆☆☆ 0 votes
30 Min
2 Hr 30 Min


2 box
chicken rice a roni
2 large
chicken breasts cut up in bit size pieces
1/2 + gal
skim milk
1 jar(s)
alfredo sauce
1 pkg
shredded parmesan cheese
1/2 c
chopped celery(may substitute 1 teaspoon seeds or flakes)
1/2 c
chopped onions( may use 1 teaspoon onion powder)
2 or 3 clove
garlic chopped
salt and pepper to taste(i use q teaspoon salt 1/2 tea. pepper)
4 + Tbsp
3 - 4 large
peppers cut in half without ribs and seeds


1In a lg fry pan melt 3 or 4 tablespoons butter when melted add chicken veggies and spices. Fry until done.
2If chicken is dry add more butter to fry rice a roni. Add rice to pan. Fry until rice is golden brown.
3Get out a large roasting pan and spray or oil. Place 6-8 pepper half's. May use any you like I like the green ones.
4Now pour milk and seasoning packs into fry pan and stir. Pour over Peppers. Be sure to get enough rice in peppers. If peppers are not covered add more milk until just covered. rice in peppers will be dry if milk can not get into peppers
5Cover pan with tin foil loosely and put in 400 degree oven for 2 hours. When done remove from oven sprinkle cheese on top let rest 10 minutes to allow rice to absorb and extra milk. Enjoy

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Hashtags: #rice, #chicken