Chicken Stuffed Peppers Skillet

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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!

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

Who’s ready for leftovers? So, so yum!

Chicken Stuffed Peppers Skillet #ReynoldsHeatandEat #ad

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.

Chicken Stuffed Peppers Skillet

Chicken Stuffed Peppers Skillet

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 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

Instructions

  1. Place a large skillet over medium heat. Add olive oil. Cook onions and peppers until soft. Salt and pepper to taste.
  2. Add chicken and rice.
  3. Stir in diced tomatoes with juice, soup, and Worcestershire. Cook until bubbly.
  4. Top with cheddar cheese. Cover and continue to cook until cheese is melted.

Did you make this recipe?

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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.

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