Description
These Cranberry Brie Chicken Stuffed Peppers are a delightful and flavorful dish, perfect for a festive occasion or a weeknight meal. The sweetness of cranberries, the creaminess of brie, and savory chicken are all baked inside tender bell peppers, creating a harmonious blend of tastes and textures.
Ingredients
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup fresh cranberries
- 4 oz brie cheese, rind removed and cubed
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved bell peppers in a baking dish and drizzle with olive oil. Season with salt and pepper.
- In a medium bowl, combine the shredded chicken, fresh cranberries, cubed brie cheese, panko breadcrumbs, chopped nuts (if using), and chopped rosemary.
- Season the mixture with salt and pepper to taste.
- Spoon the chicken and brie mixture evenly into the bell pepper halves.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- For a sweeter dish, you can lightly sauté the cranberries with a tablespoon of sugar before adding them to the filling.
- If you don’t have fresh cranberries, frozen ones can be used (thaw and drain before using).
- Feel free to add other herbs like thyme or sage for a different flavor profile.
- Ensure the chicken is fully cooked before shredding.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American