I am really excited to be participating in the Fight Food Waste with @OXOGreenSaver and Melissa’s Produce campaign!
Food waste is a big issue in America with more than 25% of fresh fruit and vegetables purchased by U.S. consumers are wasted annually.
My family is guilty of contributing to food waste but with the New OXO GreenSaver I’ve found a solution to my problem.
The three main reasons produce rots and spoils easily are ethylene gas, improper airflow, and uncontrolled humidity levels.
Fruits and vegetables gives off ethylene gas and when produce are exposed to this gas it speeds up the ripening process, which causes fruit to over ripen and contribute to food waste.
Produce often rest against the wall of containers, bags or crispers, causing limited airflow which contributes to moisture buildup and rotting.
The perfect balance of humidity is required to prevent wilting and to keep produce crisp.
The OXO GreenSaver allows you to waste less, save more!
GreenSaver Produce Keepers feature all-natural, non-toxic activated carbon filters that trap and absorb ethylene gas, slowing down spoilage and keeping fruits and vegetables fresher longer.
They also include elevated, removable baskets that promote airflow and help prevent moisture buildup by lifting produce up and away from the bottom and sides of the container.
The vent on top of the each Produce Keeper slides open and closed to maintain optimum humidity levels for different types of produce.
These factors work together to keep your produce stay fresher longer.
I had the privilege to test out the OXO GreenSaver 4.3 qt. Produce Keeper and Melissa’s Veggie Sweet Peppers.
I filled my GreenSaver with Melissa’s Sweet Peppers and kept a watchful eye on them for two weeks straight!
After two weeks my Sweet Peppers still looked and tasted just as perfect as they did on day 1.
I decided after two weeks to create my Grilled Stuffed Chicken with Cheese and Melissa’s Veggie Sweet Peppers.
This is a really simple dish that showcases the delicious Sweet Peppers.
Take boneless, skinless, chicken breast and cut a slit through the side, making sure you don’t cut all the way through.
Season the chicken and fill with sliced peppers and cheese.
Place a few toothpicks to hold the chicken packets closed and prepare to grill!
Grill breast for about 8 minutes per side and prepare to eat!
I love the sweet crunch you get in every bite from the Sweet Peppers.
If you prefer you could saute the peppers in a little olive oil prior to stuffing the chicken breast.
Enjoy!
Grilled Chicken Stuffed with Cheese and Peppers
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 4 chicken breast, boneless, skinless
- 8 sweet peppers, sliced
- 4 slices pepper jack cheese
- 4 slices colby jack cheese
- 1 tablespoon creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- extra virgin olive oil
- toothpicks
Instructions
- Rinse chicken and pat dry.
- Mix seasoning blend together and set aside.
- Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
- Drizzle the inside and outside of chicken with olive oil, rub well.
- Season chicken on both sides and inside the slit with seasoning blend.
- Slice peppers into rings and slice cheese and half.
- Place cheese on bottom of chicken, top with peppers and top with another slice of cheese.
- Secure chicken with 3-4 toothpicks.
- Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees.
- Allow chicken to rest, remove toothpicks and serve.
Nutrition
- Serving Size: 4
What a great gizmo to save your veggies. Love OXO! And your stuffed chicken looks beyond amazing.
Ooooh love this filling! We must have chicken about 3 times a week and I’m always looking for new ideas as I sometimes get stuck in a dinner rut!
Thanks Annie!
Those look completely decadent and delish!
Thank you Cynthia!
I love those little peppers and need more ideas for using them. Going to try this–looks sooo good!
This looks amazing! What a great way to get more flavor into grilled chicken. I love that it adds additional veggies too.
Thank you Faith!
These look and sound so tasty! I love those mini peppers and would love to use the OXO containers to keep my produce lasting longer!
Thank you Christina!
Did you add all of the spice mixture to the meat? It seems like a lot.
I’ll take two please :)!
Stuffing chicken with cheese and peppers is genius!
Thank you Becca, it was delicious!
Those look amazing! I mad e similar red pepper and goat cheese chicken breasts. But they were oven roasted and not as gooey. That veggie saver look awesome too!
Thank you Matt!
Wow, I have a BBQ coming up and this recipe would go over so well with a crowd!
Yes, it’s perfect for a crowd!
This looks absolutely delicious! Such a great idea… quick, easy & delish. What is Creole seasoning & where can I buy it? I live in Maryland. If I can buy online, please advise
Hello Faith, thank you! Creole Seasoning is a spice blend that is used in southern cooking. It’s a mixture of garlic powder, onion powder, black pepper, a little cayenne and a few other spices. Be careful because some brands are salty. Here’s a link to my amazon store where you can purchase my favorites! http://astore.amazon.com/creolconte-20
I tried this last night. It was delicious! Yummy recipe.
The only thing different I did was cook on my George Foreman Grill. I would suggest cooking chicken (if they are thick pieces of chicken) at first without the cheese and add it at the end. A couple of my pieces lost most of its cheesey-goodness because my chicken wasn’t cooked all the through yet after 10 minutes.
I have not tried this recipe, but I am sure it is good. I would like to say, however, this is my go-to dish at Cheesecake Factory and I can guarantee 99.9% it does not have salsa in it. This may be a good recipe, but it is not a Cheesecake Factory copycat.
I have another copycat cookbook that replicates the recipe perfectly.
Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! 🙂
Made these last week and they were oh so delicious! The chicken took a while to cook… but so worth the wait! My family loved them. So simple and yummy!
Thank you Rachel!
How hot should the grill be? It says 8 minutes per side but at what temp?
Hello Brent, I have a charcoal grill. If you have a gas grill it would be around 375-450 until the internal chicken temperature reaches 165F.
Made this for dinner last evening. We both loved it. A keeper.
Thank you Phil~
I would grill up burgers and hot dogs.
Thanks for the recipe! I make these a couple of times each month. I put my chicken breasts in foil when I grill them. They cook up nice and juicy and you don’t have to worry about flipping them with the toothpicks in them. Great recipe!! Love these!!
Great idea Josephine! Thank you.
Was looking for a different recipe to make grilled chicken. We get a CSA from our local farm and I picked up Gypsy frying and sweet Italian peppers to use for a stir fry so I had extra to use. This is what I used them in. This dish was Delicious!!! Gave the recipe to my girlfriend at the farm to include with their CSA newsletter for the other members to try!
We will certainly be having this again!! Loved it!
Thank you Kim!