Chicken Stuffed Peppers Recipe

A gourmet teriyaki chicken recipe favorite with rice, corn, peppers,and green onions
Start to Finish Time: 1 hour 30 minutes

Servings:  4

Appetizer/Entree

If you want to serve them as an entrée, you could decrease the amount of rice and use more meat filling.  For a nice presentation, brush olive oil around the open outer edge of pepper and place on grill while cooking chicken for approximately 2 minutes or until open outer edge looks grilled.

Ingredients

3 half bell peppers (red, yellow, green)

10 ounces boneless chicken

1 cup cooked rice, packed

1 cup favorite Sake to Me Marinade

½ cup canned corn

½ cup shredded mozzarella cheese

¼ cup green onions, chopped

Directions

Fork chicken and marinate for 15 min. in zip-lock bag in refrig. using ¼ of marinade.

While chicken is marinating, cook rice, chop onions, drain corn, and shred cheese.  Wash peppers and slice in half, carefully removing stem and seeds without ripping pepper.

Heat grill and cook chicken on low for 7 minutes on each side.  Two to three minutes before chicken is done, add peppers face down until edges are grilled.

Take items off grill and chop the chicken very fine.  Set a side.

In a large skillet, add ¾ cup of marinade, onions, and turn heat on high and stir.  When marinade comes to a constant boil, add corn and chicken and continue to stir for one min.  Then add rice and continue to stir until marinade has caramelized and stuck to everything.  Quickly add ¼ cup of mozzarella cheese, stir until melted and well blended and take off the heat.

Using a large spoon, fill peppers with this mixture, pressing down as you go to ensure they are well stuffed.

Place peppers in a covered casserole dish in the oven at 200 degrees for 60 min.

(To speed the cooking process, microwave the peppers for a couple of min. before filling).

Once they are soft, sprinkle leftover mozzarella cheese on top and broil until tops are golden brown.  Serve hot or warm as a side dish, appetizer, or entrée.

Happy Marinating!!