Authentic home cooking from Spain, with US measurements. 
Chicken Stuffed Peppers
A crazy delicious dinner and, as always, healthy!
Chicken Stuffed Peppers
A crazy delicious dinner and, as always, healthy!
Open in Cookpad AppSteps
- 1
Cut off the tops of the washed bell peppers, remove the seeds and membranes, and set aside.
- 2
Preheat the oven to 350°F (180°C).
- 3
Chop the garlic, onion, the reserved tops of the peppers, and tomatoes. Sauté in a nonstick skillet (I don’t use oil; I add a little water and let it evaporate, or cover with a lid and stir occasionally so the vegetables cook in their own juices).
- 4
When the vegetables are almost done, add the chopped chicken breast, sauté, and use the mixture to fill the peppers.
- 5
Bake for about 50 minutes (depending on the thickness of the peppers), sprinkle a little shredded cheese on top, bake for 5 more minutes, and they’re ready!
- 6
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