A bold, flavorful take on stuffed peppers — tender chicken breast, caramelized onions, and warming spices, all wrapped in roasted bell peppers and finished with a SayGhee hot sauce blend.
Ingredients:
- 4 bell peppers
- 4 boneless, skinless chicken breasts
- 1 onion, sliced
- Salt & pepper, to taste
- ½ tsp dried parsley
- ½ tsp dried chives
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
- ¼ cup SayGhee Original Ghee (for sauce)
- 2 tbsp SayGhee Original Ghee (for greasing and baking)
- ½ cup hot sauce
- Optional: sour cream or cream cheese, for serving
Instructions:
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease with SayGhee Original Ghee.
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Arrange chicken breasts and sliced onion on the sheet. Season with salt, pepper, parsley, garlic powder, dill, chives, and onion powder.
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Place ½ tbsp of SayGhee Original Ghee on top of each chicken breast.
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Bake for 25–30 minutes, or until chicken is fully cooked.
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Meanwhile, melt ¼ cup SayGhee Original Ghee in a small saucepan over medium-low heat. Stir in ½ cup hot sauce, mix well, and set aside.
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When chicken is done, remove from the oven. Dice chicken and cooked onions.
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In a large bowl, combine the diced chicken, onions, and the SayGhee-hot sauce mixture until evenly coated.
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Slice tops off bell peppers, remove seeds and ribs.
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Fill each pepper with the chicken mixture and place on a greased or lined baking tray.
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Bake stuffed peppers for 35–40 minutes, until the peppers are soft and slightly charred.
- Serve warm, topped with a dollop of sour cream or cream cheese if desired.