Italian Stuffed Peppers - Dump and Go Dinner
4
Servings
6
Ingredients
12
Comments
I should start by saying that I am not a huge fan of traditional stuffed peppers. They just lack "something" for me. I eat them, but I don't get excited about them. These? These I was excited about!
4
Servings
6
Ingredients
12
Comments
Ingredients
- 2 cups cook White Rice, Long-Grain
- 1 ⅓ cups cook and shred Chicken, Boneless Breasts
- 3 ounces Feta Cheese #1
- 8 ½ ounces Sun-Dried Tomatoes in Olive Oil
- 4 medium Bell Pepper, Green
- 1 ounce Feta Cheese #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
- Stuff each of the peppers with the mixture. Place in baking dish.
- Sprinkle feta #2 on top.
- Cover with foil
- Bake at 350 degrees for 45 minutes.
- Remove foil and bake an additional 15 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed pepper Amount Per Serving
- Calories
- 597
- Total Fat
- 23g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 81mg
- Sodium
- 332mg
- Total Carbohydrates
- 66g
- Fiber
- 6g
- Sugar
- 14g
- Protein
- 29g
- WW Freestyle
- 16
12 Comments
Join the discussionThese sound great! Think I will try them with ground italian sausage and black olives as well, since I have that on hand.
We did try these with the ground italian sausage and black olives and they were really good. Something added to make it a little more creamy would be great. I’m thinking about cutting some feta and adding some asiago cheese next time, to be a little like the Italian Flank Steak Pinwheels, which were VERY good as well! Thanks Tricia for the recipes!!!
Mmm…wouldn’t these be good with tomato sauce poured over them like “normal” stuffed peppers? Are you supposed to drain the oil from the tomatoes, or is that the liquid to bind everything together?
Perhaps they would but they were SO good just this way. They weren’t dry either!
I am planning a variation on these tomorrow night involving pizza sauce and Italian sausage instead of peppers … and maybe cooking in the crockpot. I’ll let you know how it goes!
What could I use as a Feta substitute? My husband is not a fan of that cheese. 🙂
Also, what do we do with the feta cheese that we set aside? Do we add it after baking?
I would say a Mozzarella would likely still work well. And I made an update to the directions as apparently I had left out a step!
Another silly question. 🙂
I only found little jars of sun dried tomatoes. Do I drain them from the oil before I use them?
Do NOT drain the oil when making this recipe! You need the extra bit of oil to help moisten the rice. 🙂
Tricia,
You are Johnny on the Spot!!! Thank you for answering my questions so quickly. Seriously, I didn’t expect to get a response until Monday. You are awesome. 🙂
Gonna go finish my bell peppers now. 😉
🙂 I am desperately scrambling to get the posts ready for the MEGA-Giveaways going on this week! You got lucky. And good luck.
Just finished making my stuffed bell peppers, thanks to Tricia’s guidance.
They are beautiful! I used to sell Pampered Chef, many moons ago, and I just found my “V-Shaped Cutter” in a drawer. It worked great to cut the tops of the peppers off. It made a very cute/decorative v-shaped cut all along the top. Fun recipe, and super easy!