Thick slices of red peppers are stuffed with a cheesy, yet lightened up version of chicken alfredo then topped with shredded Italian cheese and broiled to a golden bubbly perfection. Serve these Chicken Alfredo Red Pepper Rings as a heavy appetizer or a light weeknight meal.
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: Chicken Alfredo Red Pepper Rings
Servings: 4-6 servings
1tablespoonolive oil, plus more for brushing peppers
6ouncesSargento® Chef Blends™ Shredded 6 Cheese Italian
3/4cupplain Greek yogurt
Pinch of ground nutmeg
2cupscooked shredded chicken breasts
fresh parsley, chopped (for garnish)
Preheat the broiler on high. Line a baking sheet with foil and grease with cooking spray; set aside.
Cut off the ends of the red peppers. Slice the peppers into thick rings (about 2-3 rings for each pepper). Discard the pulp and seeds. Place each ring onto the lined baking sheet and drizzle with olive oil. Season lightly with salt and pepper. Sprinkle 1-2 tablespoons of the shredded cheese to create a thin layer in each ring. Broil for 5-7 minutes, or until the cheese is bubbly and golden. Remove from the oven and set aside.
Heat 1 tablespoon olive oil in a large sauce pan over medium heat. Press in the garlic and cook for 1 minute, until fragrant. Stir in the chicken stock, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until slightly reduced. Remove from heat. Whisk in Parmesan, yogurt and nutmeg. Toss in the shredded chicken until coated.
Spoon about 2 tablespoons of the chicken alfredo into each pepper ring, dividing the mixture evenly. Sprinkle another tablespoon of the shredded cheese on top of each ring. Return to the oven and broil another 3-5 minutes, until cheese is golden. Serve immediately.