One of my favorite dishes growing up, and now, has always been stuffed peppers. Except I remember my mom’s version taking hours to cook in the crockpot. I don’t have time for that. What I do have time for is an easy, 20 minute, one pan Chicken Stuffed Peppers Skillet version utilizing leftovers, but with the same familiar taste. It also makes a perfect next-day lunch to take on the go in Reynoldsâ„¢ Disposable Heat & Eat containers!
Reynoldsâ„¢ Disposable Heat & Eat containers are made with plant fibers and are a great alternative to plastic. Available at Walmart, which is where I picked up a pack of 6 containers, they’re perfect for the microwave and reheating all your lunch recipes.
There’s also no need to clean Reynoldsâ„¢ Disposable Heat & Eat containers. You can literally just heat, eat, then throw away. Easy peasy! Be sure to download a coupon to save $1.00 on one pack of Reynoldsâ„¢ Disposable Heat & Eat containers! You can also find more valuable Reynoldsâ„¢ coupons here.
For this Chicken Stuffed Peppers Skillet, you’ll first need chicken, shredded, and cooked rice. Both of these are on our menu at least once a week, so we always have leftovers. A store bought rotisserie chicken would also be good. To speed up the cooking process, you can easily rewarm the chicken and cooked rice in the microwave using Reynoldsâ„¢ Disposable Heat & Eat Containers.
Then, in a large skillet, heat olive oil and add 1 chopped onion along with 2 diced peppers. I chose red and orange peppers as I wanted the color, but you can also use green. Let those get tender and brown a bit.
Add the rewarmed chicken and rice to the pepper and onion mixture. Pour in 1 can of diced tomatoes, 1 can of tomato soup, and Worcestershire sauce. Top with cheddar cheese and let it get all melted.
Who’s ready for leftovers? So, so yum!
If you’re taking a serving of this Chicken Stuffed Pepper Skillet to work for lunch, which would be easy to reheat in the microwave in Reynoldsâ„¢ Disposable Heat & Eat Containers, you may also want to bring along a small bag of cheese to freshly melt on top. Because you can never have enough cheese.
- 2 cups leftover chicken, shredded
- 2 cups cooked brown rice
- 2 peppers, diced
- 1 onion, chopped
- 1 (14.5oz) can diced tomatoes
- 1 (10.5oz) can tomato soup, condensed
- 2 tsp Worcestershire
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Place a large skillet over medium heat. Add olive oil. Cook onions and peppers until soft. Salt and pepper to taste.
- Add chicken and rice.
- Stir in diced tomatoes with juice, soup, and Worcestershire. Cook until bubbly.
- Top with cheddar cheese. Cover and continue to cook until cheese is melted.
Check these out for yourself by picking up a pack of Reynoldsâ„¢ Disposable Heat & Eat Containers at your local Walmart in the food storage aisle.