Description
Delicious and hearty Chicken Stuffed Peppers featuring ground chicken, rice, and aromatic vegetables stuffed into green bell peppers, baked with tomato sauce and topped with melted mozzarella cheese for a comforting and nutritious meal.
Ingredients
Scale
Vegetables
- 2 large green bell peppers
- 0.25 cup chopped onion
- Diced flesh from bell pepper tops (reserved)
- Discarded seeds and stems from bell peppers
Meat and Dairy
- 0.5 pound ground chicken
- 0.75 cup shredded mozzarella cheese
Grains and Legumes
- 1 cup cooked rice
Other Ingredients
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup tomato sauce
Instructions
- Preparation: Gather all the ingredients needed for the recipe. Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready when your peppers are stuffed and assembled.
- Prepare the Peppers: Cut the tops off the green bell peppers and place them standing upright in a baking pan. Carefully dice any flesh surrounding the stems you cut off and set that aside for mixing later. Remove and discard the seeds and stems from the peppers completely.
- Make the Filling: In a medium bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and the diced bell pepper flesh you saved. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Peppers: Scoop the prepared chicken mixture into each hollowed green pepper. Once filled, pour tomato sauce evenly over the stuffed peppers, covering the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Place it in the preheated oven and bake for 45 minutes to allow the filling to cook through and the peppers to soften.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Notes
- These chicken stuffed peppers have a hearty ground chicken, rice, and vegetable filling, topped with mozzarella and baked until tender and cheesy.
- You can substitute ground turkey for chicken if preferred.
- For a low-carb option, substitute cooked cauliflower rice for the rice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 409 kcal
- Sugar: 10 g
- Sodium: 1566 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 93 mg
