Pineapple Chicken Stuffed Peppers Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Steps:

• In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
• Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
• Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 degrees, 15 to 20 minutes. Serve stuffed chicken with rice.

Steps:

• Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
• Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.