Herbs & Garlic Stuffed Peppers

Recipe Creator: Chef D

Quick, easy, and flavourful, stuffed peppers make an ideal dinner for any night of the week. This version created by Chef D is made with less than 10 ingredients including ground chicken, rice, veggies, and our award-winning Sunny Dog Barkin' Herbs & Garlic Cheddar all bundled into one delicious meal.

Ingredients

  • 4 red or yellow peppers tops cut off and seeded
  • ½ cup long grain rice
  • 1-1/2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 14oz. ground chicken
  • 3 cloves of garlic minced
  • 1 can (14.5oz) diced tomatoes
  • ½ cup Sunny Dog Barkin' Herbs & Garlic Cheddar, shredded

Directions

  1. Bring 4 quarts of salted water to boil in large stockpot or Dutch oven over high heat. Add bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
  2. Adjust oven rack to middle position and heat oven to 350 degrees.
  3. Heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1½ minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add chicken and cook, breaking it into small pieces with a spoon, until the chicken becomes opaque, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, cheese, basil, and salt and pepper to taste.
  4. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Sprinkle breadcrumbs over each filled pepper. Bake until filling is heated through, 25 to 30 minutes. Serve immediately.
Notes