Creole Chicken Stuffed Peppers

Ingredients

2 T. olive oil, butter, or bacon drippings
1 medium-sized sweet onion, diced
1 stalk celery, in small dice
1 cup cooked ham in tiny dice
2 cloves garlic, smashed and minced
1/2 cup white wine
2 T. tomato paste
1 T. Creole seasoning, or more to taste
1/2 t. black pepper
4 oz. cream cheese, cubed
2 large cooked chicken breasts, chopped finely and seasoned with salt and pepper
2 cups plain fresh breadcrumbs
1 cup chicken stock, or more if necessary
3 red bell peppers, halved from the top down, seeds and ribs removed, or a combination of red, yellow, and orange peppers
1 cup sharp cheddar cheese, grated

Instructions

Sauté the onion and celery in fat until soft. Add the ham and cook until the ham is browning. Add garlic and sauté a minute or two more until very fragrant. Add the white wine, tomato paste, Creole seasoning, and black pepper. Stir to liquify and blend. Cook on low for about 10 minutes, then add the cream cheese. Stir gently as the cream cheese melts.
Off the heat, add chicken, breadcrumbs, and 1 cup of the chicken stock. Combine this mixture well. It shouldn’t be dry, but you want it to still hold its shape when spooned into the peppers. Add stock a little at a time if needed. Taste for seasoning. It may need salt, pepper, Creole seasoning, or all three.
Preheat the oven to 350°. Divide the stuffing into the six pepper halves. It should fill them generously, but use a light hand when filling the pepper shells. Don’t pack the filling into the shells tightly, just spoon it in. Set the stuffed peppers into a large baking dish. Cover the whole thing tightly with greased foil. Bake for 30 minutes. Uncover and top each pepper with cheese. Bake uncovered for 15 minutes or until the cheese is bubbly.

Notes

If using tiny peppers for hors d’oeuvres, don't cover with foil, and remember they won’t need to cook as long as big peppers. Adjust cooking time accordingly.