Baked Chicken Ziti Stuffed Peppers

By vealam

Ingredients

• 1 + 1/4 pounds chicken breast (about 2 + 1/2 cups cooked & chopped)
• coarse salt and fresh black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 (14 ounce) cans petite-diced tomatoes
• 1 teaspoon dried Italian seasoning, crushed between fingertips
• 6 ounces vegetable rotini pasta
• 1 cup ricotta cheese
• 1 + 1/2 cups mozzarella cheese, divided
• 2 tablespoons grated parmesan cheese
• 1/3 cup half & half
• 6 bell peppers, sliced in half lengthwise or with the tops cut off, seeds removed

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Preheat oven to 400 degrees F. Season the chicken well with salt and pepper and bake until cooked through.
Meanwhile in a large saucepan heat the oil over medium-low heat and saute the onion and garlic until softened.
Add the tomatoes, Italian seasoning, about a teaspoon salt and 1/8 teaspoon black pepper. Simmer, stirring occasionally until the chicken is cooked.
Cook the pasta to al dente according to package directions.
On a cutting board slice the chicken into bite-sized pieces.
Turn off the sauce and remove about 3/4 cup of it - set it aside. Mix the ricotta, 1 cup mozzarella, parmesan and half & half into the sauce. Stir in the chicken and cooked pasta.
Lightly grease the bottom of a deep-sided roasting pan and spread the cup of sauce in the bottom. Spoon the filling into the peppers and set them in the roasting pan, if they're touching that's ok.
Cover with foil and bake 25 - 30 minutes. Remove the foil and sprinkle the tops with mozzarella. Bake 10 - 15 more minutes.