Make a dinner dish in an hour with Chicken-Stuffed Peppers! These delectable Chicken-Stuffed Peppers include carrots, fennel, cheese, brown rice and more.
What You Need
Original recipe yields 4 servings
1/2 cup shredded carrots
1/2 cup chopped fennel
2 large red peppers
3/4 lb. ground chicken breast
1/2 cup cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1-1/4 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1/4 cup KRAFT Finely Shredded Parmesan Cheese
1/4 cup water
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Let's Make It
Heat oven to 400°F.
Cook and stir carrots and fennel in medium skillet sprayed with cooking spray on medium heat 3 to 5 min. or until crisp-tender. Cool slightly.
Meanwhile, cut peppers lengthwise in half; remove and discard stem, seeds and membranes.
Mix chicken, rice, mozzarella and 3/4 cup pasta sauce just until blended. Add carrot mixture; mix lightly. Spoon into pepper halves.
Place, filled sides up, in shallow baking dish sprayed with cooking spray; sprinkle with Parmesan.
Mix water and remaining pasta sauce until blended; pour into baking dish, being careful to not pour over peppers. Cover.
Bake 40 to 45 min. or until chicken mixture is done (165°F), uncovering after 35 min.
For a touch of heat, add 1/4 tsp. crushed red pepper to remaining pasta sauce before pouring into baking dish as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 filled pepper half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.