Stuffed Bell Peppers with Twice-Baked Potatoes and Sautéed Chicken

It’s that time of year again when the garden starts to wind down and the last of the bell peppers are hanging on the vine. Before the first good cold snap hits, I like to pick what’s left and either freeze them or use them up in something hearty. This week, I’ve got just the recipe for you: Stuffed Bell Peppers with Twice-Baked Potatoes and Sautéed Chicken.

This is one of those dishes that feels fancy but really isn’t. It’s good Sunday comfort food and a clever way to make use of what’s already in the kitchen.

Ingredients

For the peppers:

• 4 large bell peppers (any color you like)
• Olive oil for brushing
• Salt and pepper to taste

For the potato filling:

• 3 large russet potatoes
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• 2 tablespoons butter
• Salt, pepper, and a pinch of garlic powder

For the chicken topping:

• 1 pound chicken breast or thighs, diced
• 1 tablespoon olive oil or butter
• ½ onion, chopped
• 1 small bell pepper, chopped
• Salt, pepper, and Cajun seasoning to taste

Directions

1. Prepare the peppers:
   Slice the tops off the bell peppers and remove the seeds. Lightly brush the outsides with olive oil and sprinkle with a little salt and pepper. Place them upright in a baking dish.
2. Bake the potatoes:
   Bake the potatoes at 400°F until tender, about an hour. Let them cool slightly, then scoop out the insides into a bowl. Mash them with cheese, sour cream, butter, salt, pepper, and garlic powder until smooth and creamy.
3. Stuff the peppers:
   Spoon the mashed potato mixture into each pepper until it’s filled to the top. Bake the peppers at 350°F for about 15–20 minutes, just until warmed through.
4. Sauté the chicken:
   While the peppers bake, heat olive oil or butter in a skillet. Add diced chicken, onions, and chopped bell pepper. Cook until golden brown and seasoned to taste.
5. Top and serve:
   Spoon the sautéed chicken mixture over each stuffed pepper. Sprinkle a little cheese on top if you’d like, then serve hot.

This recipe looks pretty on a plate and tastes even better the next day. You can make it ahead and keep it in the fridge for easy reheating.

When the weather starts to turn and the garden’s giving its last gifts, this dish is a good way to bring a little summer flavor back to the table.

Until next time,
Miss Lemoine
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