Wednesday, March 21, 2012

Cheese and Chicken Stuffed Peppers

I have had this recipe saved for a long time, mostly because one of the stuffing ingredients is stouffers corn souffle, which Randal loves.

4 bell peppers
1 box of stouffers corn souffle (thawed)
3 cups cooked, shredded chicken
3/4 cup fresh breadcrumbs
1 clove garlic, diced
1 4 oz can diced green chilies
1/2 onion, diced
1 tbsp taco seasoning
2 cups shredded colby jack cheese

Preheat oven to 375

Cut peppers in half and remove seeds

Combine all other ingredients in a bowl, except for 1 cup of the shredded cheese

Fill each pepper with mixture, bake for 25 minutes, top with remaining cheese and bake for 5 minutes.

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