Simple Quintessential Cuisine

Easy Chicken and Romano Stuffed Peppers

Still deciding on your game day menu?  Here’s a quick and easy recipe that can be prepared as an appetizer or main dish when served with a side of pasta.  Traditionally sausage would be used, but Ive lightened it up a bit by using ground chicken instead.  Either way your family and guests will love you for spending the short amount of time they take to prepare!

 

 

You will need:

1 lb ground chicken

1/2 a medium onion, diced

1 large garlic clove, minced

3 Tbsp minced parsley

1 Tbsp Olive Oil

4 lg peppers- quartered with seeds removed

1 C Grated Romano

1/2 C seasoned bread crumbs

1 beaten egg

 

Directions:

Preheat oven to 375 and lightly coat a medium to large cookie sheet with cooking spray.  Place a small saute pan over medium high heat and add the olive oil and onions. Saute till the edges of the onion begin to get brown ( about 5 minutes), then add the garlic and parsley.

Saute for another minute and then remove from the heat.  Once cooled add the onion mixture to the remaining ingredients in a large mixing bowl, taking care to set aside 1/3 C of the Romano cheese.

Lightly season the inside of each pepper with salt then fill with the chicken mixture. Place the filled peppers on the cookie sheet and bake for 25 minutes.

Next increase the oven to 425 and sprinkle the reserved cheese onto the peppers and bake for an additional 10-12 minutes or till the tops become slightly browned and crispy.

Remove the peppers from the oven and if you can, allow them to cool slightly.  Place on a serving dish and enjoy!


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