Stuffed peppers with chicken and goat cheese

Name: Stuffed Peppers with Chicken and Goat Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 375 ml (1 1/2 cups) Rao's arrabbiata sauce; 3 large sweet bell peppers, in various colors; 2 chicken breasts (about 450 g); 100 g goat cheese; 125 g cream cheese; 45 ml (3 tbsp) roasted red pepper pesto; 6 slices prosciutto (75 g); 45 ml (3 tbsp) chopped chives; 15 ml (1 tbsp) olive oil; Salt; Freshly ground black pepper

Recipe by Chef Simon Pierre Huneault

Servings: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
Storage: Up to 5 days

Stuffed peppers with chicken and goat cheese

Back to blog

Ingredients
375 ml (1 1/2 cups) Rao’s arrabbiata sauce
3 large sweet bell peppers, in various colors
2 chicken breasts (about 450 g)
100 g goat cheese
125 g cream cheese
45 ml (3 tbsp) roasted red pepper pesto
6 slices prosciutto (75 g)
45 ml (3 tbsp) chopped chives
15 ml (1 tbsp) olive oil
Salt
Freshly ground black pepper
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breasts with salt and pepper, then wrap them in prosciutto slices. Place the chicken breasts on the baking sheet.
Cut the bell peppers in half lengthwise and remove the seeds. Place the peppers on the baking sheet with the chicken and drizzle with olive oil.
Bake at 400°F for 25 minutes. Once cooked, let the meat rest for 15 minutes.
After resting, cut the prosciutto-wrapped chicken into large pieces. In a bowl, combine the chicken pieces with roasted red pepper pesto, cream cheese, goat cheese, chives, salt, and pepper.
Pour the Rao’s arrabbiata sauce into an ovenproof dish. Stuff the peppers with the chicken mixture and place them on top of the sauce.
Bake at 425°F for 20 minutes.
Finish cooking under the broiler for 2-3 minutes.
Serve the stuffed peppers with the sauce.

Tips and tricks

To save time, cook the chicken and peppers in advance, then cool them in the refrigerator.
Perfect recipe for using up leftover roasted chicken!
According to the size of your peppers, you can either use them whole or cut them in half if they are too large.

Back to recipes

Retour aux recettes