chichen stuffed peppers
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.
No Image
prep time
30 Min
cook time
2 Hr 30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 boxes chicken rice a roni
- 2 large chicken breasts cut up in bit size pieces
- 1/2 + gallon skim milk
- 1 jar alfredo sauce
- 1 package shredded parmesan cheese
- 1/2 cup chopped celery(may substitute 1 teaspoon seeds or flakes)
- 1/2 cup chopped onions( may use 1 teaspoon onion powder)
- 2 or 3 cloves garlic chopped
- - salt and pepper to taste(i use q teaspoon salt 1/2 tea. pepper)
- 4 + tablespoons butter
- 3 - 4 large peppers cut in half without ribs and seeds
How To Make chichen stuffed peppers
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Step 1In a lg fry pan melt 3 or 4 tablespoons butter when melted add chicken veggies and spices. Fry until done.
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Step 2If chicken is dry add more butter to fry rice a roni. Add rice to pan. Fry until rice is golden brown.
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Step 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.
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Step 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
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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