Friday, August 24, 2012

Loren's Stuffed Peppers with Chicken Over White Rice



Fill the bottom of the pan slightly with water before baking the peppers.
When I was newly engaged I bought my first cookbook hoping to impress future dinner guests with untapped culinary talent. At that point the only dish I could make was baked ziti and meatballs. Every recipe in the book called for a can of Campbell's soup and it wasn't too long before my dad, when he would come over for dinner, would pause, fork in air, asking, "Is there soup in this?" 

I may have messed up a lot trying to be a chef over the years, but I'm proud to say that this recipe I made up myself.

I was searching for a stuffed peppers dish online, but could not find one that I liked. So I decided to use parts of a Campbell's soup recipe for chicken and stuffing casserole to stuff peppers.  So, yes, there is soup in this and it's good.

Ingredients:
1 pkg. Stove Top Stuffing prepared according to box directions
1-1/2 lbs cooked boneless chicken breast, cubed
1 can condensed cream of chicken soup- try to get low sodium version
1/3 cup low fat sour cream
10 bell peppers- red, green and yellow
2 jars of chicken gravy
pepper to taste
2 lbs olive oil
4 cups cooked white rice- prepared according to box directions

Directions for stuffed peppers:
  1. Slice peppers in half. Remove seeds and membranes. Simmer in a large pot of water for 10 to 15 minutes.
  2. Transfer slices to a large baking pan or dish filled slightly with water. Peppers should be set down inside up- like little bowls.
  3. Meanwhile, fill a pan with 2 tbs of olive oil and fry the cubed chicken. When meat is no longer pink, add can of soup and sour cream. Mix while on stove. (Do not add water to the condensed soup.) Set chicken in creamy mixture aside.
  4. Cook stuffing according to package directions. Add stuffing to chicken mixture. Stir it all with a large spoon.
  5. Spoon the mixture into each pepper half until all are filled.
  6. Bake stuffed peppers at 350 degrees for 30 minutes.
  7. Add pepper to taste and serve over cooked rice with gravy.


Add the cooked stuffing to the chicken and cream and mix well.

2 comments:

Putz said...

maybe that is your trouble, making things up, menus should be set and uniform, not like barlow's surprise when i make taco soup<>><<>fish, hamberger, cheese, salsa, celary, cukes, tomatoes of course, peppers of course, hot chillis, and all of it turns out to be a surprise

Loren Christie said...

Yes that is my problem. I'm like a food mad scientist. Barlow's surprise- sounds risky!lol.

Dear Internet Traveler,

Welcome to my writer's blog, started about six years ago for fun. Over time, the writing I have posted has ranged from personal reflection, to Long Island history research, to tall tales for my own amusement, to feature articles for local newspapers. As you can see from topics listed here, I travel in many mental directions in regard to interests. Click on the tabs and labels to explore my strange mind which senses that you may be having a criss-cross day. If so, perhaps this blog will distract you. However, please note that if you tell me my blog is beautiful just to get me to advertise rhinoplasty surgery and cheap drugs from Canada in your comment, I will ask the gods to give you a tail that cannot be concealed.

Fondly,

Loren Christie

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