Chicken and Chevre Stuffed Peppers with Balsamic Reduction by Holly Taylor
The beauty of this recipe is that you can mix up the filling ingredients depending on season or likes. Also, you can substitute different chevre flavors.
- 4 Large Sweet Bell Peppers, any color, but I like yellow!
- 1 small onion
- 2 medium boneless, skinless chicken breasts
- 3/4 Cup chopped roasted almonds
- 3/4 Cup dried cranberries
- 1 lb LR chevre
- salt/pepper to taste
- 1 Cup balsamic vinegar
- In medium sized skillet, heat olive oil over medium heat.
- Dice onion and add to heated oil. Sautee until soft, then add chicken breasts.
- Reduce heat to low, Cover and cook until chicken breasts are done.
- Once chicken is done, remove from pan and let cool, leaving onions in pan.
- While chicken cools, mix chevre, almonds, and cranberries in same pan as onions. Add salt and pepper to taste.
- When chicken is cool, dice into pieces and mix with chevre, almonds, cranberries and onions.
- Slice just the tops of peppers off, cleaning out insides to hold chevre mixture.
- Once clean, fill peppers with chevre mixture and place standing upright in oven safe baking dish, preferably one with a lid.
- Just cover bottom of dish with water, cover and bake at 325F for 15-20 minutes, until peppers are soft.
For Balsamic Reduction:
Optional: Use honey, maple syrup, orange rind, other flavoring agents
- In medium sauce pan, heat balsamic vinegar and any flavor agents on medium/high heat until it begins simmering.
- Once at a simmer, reduce heat, and keep at low simmer for 10-15 mintues, stirring occasionally.
- When it coats a spoon, it’s done. Drizzle over peppers and chevre and enjoy!
This recipe was entered into the 2014 Holiday Recipe Competition.