Poofy Cheeks: Chicken Stuffed Peppers - Chopped Challenge

February 13, 2015

Chicken Stuffed Peppers - Chopped Challenge

Stuffed Chicken Peppers Recipe - Part of the Sargento Chopped at Home Contest

Do you watch the show Chopped on Food Network? I love the show, my brother loves the show (his DVR is full of past episodes) and even my six year old son Wyatt likes to watch the show with me. Wyatt and I will watch it together and both pick the person we want to win in the first round then see whose person wins! He especially loves the episodes when they let the kid chefs come on the show. Long story short I was given a Chopped Challenge and I COUND.NOT.SAY.NO since I like to cook and like the show so much!

Sargento is hosting a 'Chopped at Home' Contest and I had to use the following four ingredients 'from my basket' in the recipe:

- Sargento® Chef Blends™ Shredded 6 Cheese Italian
- Boneless skinless chicken breast
- Red bell pepper
- Greek yogurt

It was so much fun being given certain ingredients to use and come up with my own recipe. It wasn't quite the same as the Chopped challenges on TV because I had a few days to think about what to make with my ingredients, I wasn't judged by anyone but my family and most importantly I had longer to get my recipe from the basket to the table! Thank goodness because I marinated the chicken ahead of time and the stuffed peppers take about an hour to make! If you want to join in the fun I challenge you to try the 'Chopped at Home' Contest too!! Find all of the details HERE and you can even win $10,000!

So I was given the four ingredients and at first I thought about some sort of chicken roll-up stuffed with cheese and pepper but that seemed too boring. Anyone could think to stuff and roll. Then I thought about the pepper and how much my family loves eating my stuffed green peppers. I made a few changes and went with what I knew to be good! Stuffed peppers smothered in the Sargento® Chef Blends™ Shredded 6 Cheese Italian was sure to be delicious!

Once I had gathered all of my ingredients I decided to use the Greek yogurt to make a marinade. Chicken doesn't always pull in the flavors as well as the ground beef so this was a way to give it more of a punch of flavor. I put the yogurt marinade in a food storage bag with the diced raw chicken breasts and sealed it up. I let the chicken breasts sit in the refrigerator chilling in the yogurt goodness for about 6 hours (I made it in the morning and pulled it out later to cook dinner.)

I put some diced peppers, diced onion, marinated chicken and olive oil in a large skillet and cooked it on medium heat. Meanwhile I had a pot of boiling water and dipped the whole peppers in for a quick boiling bath to soften them up a bit. Once they had their quick dip I drained them, sprinkled salt on the inside and put them in a casserole dish.

When the chicken was cooked through in the skillet I added in a can of Italian seasoned diced tomatoes, Worcestershire sauce, salt, pepper, garlic powder and instant white rice. After it was finished cooking I spooned the mixture into the peppers and around them filling the casserole dish. Halfway through I stopped to layer in some of the shredded Italian Blend Cheese and then topped the peppers with the remaining cheese to make it extra delicious and cheesy... oh how we love cheese in our home!

Chicken Stuffed Pepper Recipe:

  • 1 (5-6 ounce) plain Greek yogurt
  • 1 tablespoon of Worcestershire sauce (for the marinade)
  • 1/2 teaspoon Italian seasoning blend
  • 1 pound boneless, skinless chicken breasts (cut into small cubes)
  • 3 red peppers
  • 2 green peppers
  • 1 medium onion
  • 16oz. Italian diced tomatoes
  • 1 cup instant long grain white rice
  • 1 cup water
  • 1 tsp. salt
  • 1 tablespoon Worcestershire (for the stuffing)
  • In a small bowl mix together Greek yogurt, Italian seasoning blend and Worcestershire sauce. Pour yogurt mixture into a quart sized storage bag and add chicken breast cubes. Seal the bag letting all the air out and then move the chicken around so everything is coated in the yogurt marinade. Allow to chill in the refrigerator for at least four hours.
  • When you are ready to make the stuffed peppers cut tops off of the peppers and clean seeds out. Put a pot of water on to boil.
  • Take one of the green and red peppers and dice it up for the filling.
  • Put the remaining peppers into a pot of boiling water and let them boil for 5 minutes. Then remove them, drain any water, and salt the insides.
  • Cook the diced pepper, onion, and marinated chicken in a large skillet until chicken is cooked through.
  • Once the chicken is cooked through add the rice, salt, Worcestershire sauce, diced tomatoes, and water. Bring the mixture to a boil and then turn it to low and allow to simmer for 15 minutes stirring occasionally.
  • Place the previously boiled peppers into a casserole dish and fill with stuffing mixture. Generously sprinkle cheese over the top and bake covered for 30 minutes at 350 degrees. You may need to uncover and cook for a few minutes to make sure the cheese is good and melted (and bubbly!)


Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

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