Stuffed peppers have been done in many ways, but they are usually filled with ground beef and rice in a rich tomato sauce. I think it is time for change, so let’s fill these peppers with some other ingredients that still represent comfort food – chicken and broccoli.
Whether you use rotisserie chicken from the grocery store or poached chicken breasts you prepare at home – shredding chicken is a simple process. Adding this chicken into a light and creamy sauce is the next step, which is created by preparing a roux made with low-fat milk, flour and a tablespoon of butter. This combination is stirred up in a saute pan, along with steamed broccoli and an onion, then stuffed into bell peppers and baked in the oven.
These peppers can be prepared ahead and baked right before serving or stored in the freezer, and baked up later. I think you will love the creamy chicken with broccoli and the pepper becomes the perfect vesicle to enjoy this casual meal.
2 yellow or red bell peppers
2 cooked half breasts chicken
1 white onion
1 clove garlic
1 tablespoon butter
2 tablespoon all-purpose flour
1 cup chicken broth + 1/4 cup
2 cups broccoli, steamed in microwave for 2 minutes
1/3 cup Parmesan cheese + 4 tablespoons
salt & pepper
1. Preheat oven to 350 degrees. Slice peppers in half horizontally and remove seeds. Place in a greased casserole dish.
2. Shred chicken, dice onion and mince garlic, set aside. In a saute pan, add 2 teaspoon oil and place over medium heat. Add onion and garlic and saute for 2 minutes. Add flour and stir, continue to cook for 1 minute. Add broth and stir, cook until thickened about 2 minutes.
3. Add chicken, broccoli and 1/3 cup Parmesan cheese, stir. Season with salt and pepper to taste. Remove from heat.
4. Stuff peppers with chicken mixture and top with remaining cheese. Pour 1/4 cup broth into bottom of casserole dish and cover with foil. Bake for 30 minutes, remove foil and continue to cook for 5 minutes or until light golden brown on top. Remove and serve. Enjoy!