My family loves the usual stuffed peppers with rice, ground beef, tomatoes, etc….  I saw this recipe for Chicken and Cheese Stuffed Peppers on The Giggler and thought these are two of their favorite foods, this is sure to be a hit.  You will notice with all my recipes that mine is a bit different from the original as I try to avoid using creamed soups or pre-packaged mixes where possible.

Ingredients:

• 3 Chicken Breasts, Poached and Shredded
• 6 Red, Yellow, or Orange Bell Peppers
• 4 Servings Rice, Cooked
• 1 cup of Sour Cream
• 1 small can of sliced mushrooms (diced)
• 1 tsp Worchestershire Sauce
• 3 cups Shredded Cheddar
• 1/2 tsp Salt
• 1 tsp Pepper
• 1/4 cup Finely Chopped Onions (Optional)

Directions:

1. Preheat oven to 350 degrees.
2. Remove stems and seeds from bell peppers.  Cut bell peppers in half lengthwise.
3. In a large bowl combine chicken, rice, sour cream, mushrooms, 1 cup of shredded cheddar, Salt, Pepper, and onions.
4. Spoon mixture into bell peppers.  Top with remaining shredded cheddar.  Bake at 350 degrees for 25-30 minutes.

I had extra stuffing left over so I put it in a sprayed casserole dish to serve on the side if any of my children wanted extra.  There was enough leftovers for 2 servings.

This was a definite hit.  Again, you can substitute the cream of mushroom soup for the sour cream and mushrooms if you like but there really is no need to.