Cheesy Chicken Stuffed Peppers #Recipe #KraftFreshTake #RecipeChallenge

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Kraft Fresh Take - From Val's Kitchen

Time for installment #2 of the #KraftFreshTake Recipe Challenge! In case you missed the first installment, Kraft Foods invited me to participate in the Fresh Take Flavor Makers program, a program where participants are challenged to create different meals using one Kraft Fresh Take variety. Each blogger was challenged to Make Something Amazing with #KraftFreshTake. The item I was assigned to use for the challenge is the Kraft Fresh Take Classic Four Cheese variety. The Classic Four Cheese variety is a mixture of Colby, Cheddar, Monterey Jack and Mozzarella cheeses – four of my favorites. For the first part of the challenge I made Cheesy Chicken With Bacon Ranch Pasta Salad. This week I had a new challenge.

Kraft Fresh Take Classic Four Cheese

CHALLENGE

1. Use four ingredients in your entire meal.
2. The meal must include the colors green, red and orange.
3. Break out the skillet and see how it brings out the flavors of Fresh Take.

Using only four ingredients was the big challenge for me here. As you will see I ended up technically using five ingredients, if you count the Kraft Fresh Take.  The mandatory color use made me think of peppers, as did the skillet. But I wanted to be different, so I set out to figure out something a bit unique.

Here’s what I came up with.

Cheesy Chicken Stuffed Peppers Recipe With Kraft Fresh Take

INGREDIENTS

  • 2 cups uncooked regular long-grain white rice
  • 4 large bell peppers (I used 4 different colored peppers)
  • 1 package Kraft Fresh Take
  • 1 lb ground chicken breast
  • 1x 14.5 oz can diced tomatoes
  • salt and pepper to taste

INSTRUCTIONS

Cook the rice according to instructions on the package.

Preheat oven to 350°F.

In a large sized bowl, combine the Kraft Fresh Take and the ground chicken breast and roll it into very small balls. Yep, tiny little chicken meatballs.

Cheesy Chicken Stuffed Peppers Recipe

In a large skillet, brown the chicken meatballs.

Wash the peppers. Then, cut the tops off of the peppers and remove the insides of the peppers including seeds.

Cheesy Chicken Stuffed Peppers Recipe

Place the cooked rice into the empty large bowl. Combine the rice, the cooked chicken meatballs and 3/4 of the can of tomatoes, stirring gently.

Cheesy Chicken Stuffed Peppers Recipe

Spoon the mixture into the peppers.

Cheesy Chicken Stuffed Peppers Recipe

Place the peppers into an ungreased baking pan.

Top the peppers with the remaining tomatoes.

Cheesy Chicken Stuffed Peppers Recipe

Bake for 30 minutes.

Serve.

Cheesy Chicken Stuffed Peppers Recipe

Kraft Fresh Take is available in six varieties:

  • Southwest Three Cheese
  • Italian Parmesan
  • Rosemary & Roasted Garlic
  • Cheddar jack & Bacon
  • Savory Four Cheese
  • Chili Lime & Panko

Kraft Fresh Take has a suggested retail price of $2.99.

be sure to check back next week, when I’ll have something new and interesting to share, as well as a really great, fun giveaway that you won’t want to miss. For now, I’d love to know how what your favorite variety of Kraft Fresh Take is or which you’d most like to try.

MORE INFO

Kraft Foods on Facebook

Kraft Recipes on Pinterest

I received a gift card in order to facilitate my post. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

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22 comments

patricia Marsden March 19, 2013 - 11:19 am

A different take from an all in one mixture.

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Nichol March 19, 2013 - 11:43 am

What an interesting recipe. I’d never think to do something like this but love how it all came together!

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valmg March 19, 2013 - 5:12 pm

Thanks Nichol. My husband laughs when I concoct like this but it’s actually my favorite thing to do.

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Cat Davis | Food Family & Finds March 19, 2013 - 11:53 am

Umm that’s kinda brilliant! I love making stuffed peppers for my hubs but never would have thought to use chicken or the Kraft Fresh Take. I’ll definitely give these a try.

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valmg March 19, 2013 - 5:09 pm

Thanks Cat, coming from you that means a lot. If you tery it or something like it and have suggestions on how to improve I’d love it if you could share them.

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Carolyn G March 19, 2013 - 1:09 pm

Oh my those look delish. I never would have through of putting meatballs into peppers! Yum.

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valmg March 19, 2013 - 5:11 pm

I went with the meatballs because peppers always have ground meat and I really wanted the taste of the Fresh Take to stay with the meat.

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Brandy March 19, 2013 - 1:35 pm

These look so delicious and something that I would certainly try to make with my family!

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valmg March 19, 2013 - 5:10 pm

Thanks Brandy!

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Joy Williams March 19, 2013 - 1:43 pm

That looks delicious! What a creative way to make stuffed peppers.

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valmg March 19, 2013 - 5:09 pm

Thank you!

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Liz @ A Nut in a Nutshell March 19, 2013 - 3:17 pm

I’m TOTALLY making this, Val! Looks fantastic!

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valmg March 19, 2013 - 5:10 pm

Thanks Liz, I appreciate that! let me know how you like them.

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Beeb Ashcroft March 19, 2013 - 6:26 pm

Oh my gosh I’m DROOLING! What a clever idea to mix the chicken in the peppers. I love stuffed peppers!

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Stephanie March 19, 2013 - 7:12 pm

Yum these look delicious! I really need to try the fresh take. I have seen them in the stores but was questionable about what I could do make with it. I need to try this recipe!

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valmg March 22, 2013 - 8:13 am

They’re very tasty!

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Nicole Robinson @TheBookWormMama March 20, 2013 - 12:10 pm

It all looks so pretty. You really made magic with just a few ingredients.

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Kelly @ Texas Type A Mom March 21, 2013 - 12:06 pm

That looks delicious and so easy!

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valmg March 22, 2013 - 8:12 am

It was super easy!

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trisha (mom blogger) March 21, 2013 - 9:34 pm

Looks super fantastic!!! ANd i love how colorful the peppers make dinner too

trisha

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valmg March 22, 2013 - 8:14 am

I loved the color of the peppers. My son asked why I got all different colors and I said I wanted it to look prettier. He thought I was crazy. Hubby was happy though.

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Eileen April 2, 2013 - 4:44 am

Not one for lovin’ peppers but I’d make the other portion as a side dish or whole meal! Thanks Val!

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