#294 – Chicken Parmesan Stuffed Peppers & Ritz Torte

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Chicken Parmesan Stuffed Peppers

  • 4 bell peppers – any color
  • 2 cups cooked chicken, shredded
  • 1 1/2 cups marina sauce
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 2 cups shredded mozzarella cheese, divided
  • 1 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 2 Tbsps. parsley

Preheat oven to 400 degrees. Cut peppers lengthwise in half, remove seeds and membranes. Add chicken, marinara sauce, parmesan cheese, half of mozzarella cheese in a large mixing bowl; combine with a spoon. Season with red pepper flakes, garlic powder and parsley. Arrange the peppers in a baking dish with open side facing up. Divide the filling equally between peppers; sprinkle remaining mozzarella & parmesan cheese on top of filling. Add about 1/2 inch of water to baking dish and cover with aluminum foil. Bake 20-25 minutes or until peppers are soft. Remove foil during the last 5 minutes so cheese browns and finishes melting. Remove the cooked peppers from oven and cool slightly before serving.

Ritz Torte

  • 3 egg whites
  • 1 cup sugar
  • 26 Ritz crackers
  • 1 cup chopped pecans
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 8 oz. Cool Whip
  • Mini chocolate chips

Preheat oven to 350 degrees. Grease an 8×8-inch baking pan with cooking spray and set aside. In a mixer, combine the egg whites and beat well. (Don’t whip into a meringue). Add in sugar and continue to beat until thick and creamy, but no peaks. Crush Ritz crackers into crumbs, add pecans, baking powder, and vanilla; mix until combined. Fold the cracker mixture into the egg white mixture until blended evenly. Spread mixture onto the bottom of baking dish; bake for 25-30 minutes, or until the edges have browned; cool completely. Spread Cool whip evenly over torte and sprinkle with mini chocolate chips. Refrigerate until ready to serve.


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