Chicken and Onion Gravy Stuffed Bell Peppers
A flavorful and colorful dish that repurposes expired chicken and onion gravy dry mix, reducing food waste while ensuring food safety.
Ingredients
- 4 bell peppers (any color), tops removed and seeded
- 1 cup cooked chicken, shredded
- 1 onion, diced
- 1 cup expired chicken and onion gravy dry mix
- 1 cup water
- 1 cup cooked rice
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of boiling water, blanch the bell peppers for 3-4 minutes. Remove and drain.
In a skillet, sauté the diced onion until translucent.
Add the shredded chicken to the skillet and cook until heated through.
In a separate bowl, whisk together the expired chicken and onion gravy dry mix and water until well combined.
Pour the gravy mixture into the skillet with the chicken and onion. Stir well to combine.
Add the cooked rice to the skillet and mix until evenly coated with the gravy.
Season with salt and pepper to taste.
Stuff the bell peppers with the chicken and rice mixture, packing it tightly.
Place the stuffed bell peppers in a baking dish and sprinkle the shredded cheddar cheese over the tops.
Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
Allow the stuffed bell peppers to cool for a few minutes before serving.
Serve warm and enjoy!