Chicken Stuffed Sweet Twister Peppers

If you’re like me and love all things vegetable, you have to check out the fantastic deal we’re running on Sweet Twister Orange Peppers through next Tuesday.  Three packages for only $4! They’re great to use as a regular pepper but also fantastic to stuff with items of your choosing.  Check out this “sweet” recipe:

Chicken Stuffed Sweet Twister Peppers

6 Orange Sweet Twister Peppers, sliced lengthwise in half and seeded (keep top/stem intact)
6 strips of bacon
2 tenderized chicken breasts (flattened)
8 ounces of cream cheese (at room temperature for easy spreading)
Garlic powder, coarse salt and pepper to taste
1/3 cup balsamic vinegar
2 tablespoons butter

Preheat the oven to 350 degrees.

In a large pan, cook the bacon on low until slightly crispy, but still flexible. Set aside.

In a separate pan, melt the butter. Season chicken breasts with garlic powder, salt, and pepper and add to the melted butter, cooking on one side until lightly browned. Flip the chicken and turn up the heat slightly, adding the balsamic vinegar. After about one minute, flip the chicken again, allowing to sit in the balsamic reduction for an additional minute. Remove from heat and slice into thin strips.

Spread a layer of cream cheese on half of the sliced peppers.  Place cooked chicken into peppers without cream cheese.  Re-form the bell peppers by putting the sides back together. Wrap each one in bacon and place on a lined baking sheet.

Bake at 350 for 10 minutes, then broil on high for about three minutes, making sure not to burn the bacon.

Serve immediately.


My Spin on the Recipe

Now that we’ve had some days with sunshine and spring weather, I’ve been enjoying grilling out in our backyard whenever possible.  So when I saw the recipe above, I decided to take my own spin on it and make the peppers on the grill.

Instead of cooking the chicken and the bacon on the stovetop, I simply grilled the chicken breast and used pre-cooked turkey bacon.  While my chicken breasts were on the grill, I sliced the peppers in half lengthwise added cream cheese to each half, just as the recipe stated.  Since I only had two peppers, I decided to use the halves separately to have four pieces instead of reforming the peppers as the recipe above stated.  I then sprinkled each with garlic powder and dill.  When the chicken breast was cooked, I cut it into thin strips and laid it in each pepper half.  I then wrapped them in the precooked turkey bacon.

I placed the peppers back on the grill. Even though the turkey bacon was pre-cooked, I still wanted it to be crispy so I rotated the peppers to make sure it got crispy on all sides.  When it was almost finished cooking, I drizzled melted butter and Panko crumbs on top, and then let it cook for a few more minutes.

They were absolutely delicious!  The peppers were excellent with the grill flavor, and really, anything with cream cheese is a winner in my book.  I would definitely make them again.


Featured, News, Red Bag Insider | April 22nd, 2014