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Chicken and Feta Stuffed Pepper Boats DAPHNE OZ

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Not sure what to make for dinner tonight? Make these tasty Chicken and Feta Stuffed Pepper Boats!

1/4 cup olive oil (divided, plus additional to grease the baking dish)
2 red bell peppers (cut in half, seeds and ribs removed)
1 pound ground chicken
1 medium onion (peeled, chopped)
2 cloves garlic (peeled, minced)
2 tablespoons golden raisins
1/2 bunch basil (chopped, divided)
1 cup crushed tomatoes
1/2 cup feta (crumbled, to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 375ºF. Grease a 9×13-inch baking dish with olive oil and place the red pepper boats inside. Drizzle the boats with olive oil and season with salt and pepper. Bake for 10 minutes until par-cooked. Remove from the oven and allow to cool.
Heat a large saute pan with olive oil over medium-high heat. Add the ground chicken and cook until browned, about 7 minutes. Add the onion and garlic and stir until the onion is almost tender, about 4 minutes. Add the golden raisins and tomatoes and stir to combine, allow to cook for 2 minutes. Season with salt and pepper. Remove from the heat and stir in half of the basil.
Divide and mound the mixture between the pepper boats. Top with feta. Add 1/2 cup of water to the bottom of the pan and cover with foil. Bake for 20-25 minutes until pepper is tender and filling is hot. Remove foil and bake for an additional 5 minutes until the cheese is golden brown.
Remove and garnish with remaining basil.
Tip: Make the chicken mixture and par-cook the peppers a day or two in advance. Assemble and bake for an easy weeknight meal!

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