Description
Delicious and hearty Chicken Stuffed Peppers featuring ground chicken, cooked rice, and vegetables, baked to perfection with a savory tomato sauce and melted mozzarella cheese topping.
Ingredients
Scale
Peppers
- 2 large green bell peppers
Filling
- 0.5 pound ground chicken
- 1 cup cooked rice
- 0.25 cup chopped onion
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- Diced pepper flesh from tops (optional, set aside)
Other
- 1 cup tomato sauce
- 0.75 cup shredded mozzarella cheese
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C) to ensure the peppers can bake evenly.
- Prepare Peppers: Cut the tops off the green bell peppers and place the hollowed peppers upright in a baking pan. Dice the pepper flesh surrounding the stems and set aside for the filling. Discard seeds and stems.
- Make Filling: In a bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and the diced pepper flesh. Mix thoroughly to evenly distribute all ingredients.
- Stuff Peppers: Spoon the chicken mixture carefully into each green pepper, filling them fully but not overstuffing. Pour tomato sauce over the stuffed peppers to cover the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to cook the filling and soften the peppers.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella cheese evenly over each pepper. Continue baking uncovered for about 15 minutes, or until the cheese is golden and bubbly, and the filling is cooked through.
Notes
- These chicken stuffed peppers offer a balanced meal with protein, grains, and vegetables all in one.
- Using ground chicken keeps the dish lean and flavorful.
- For extra flavor, you can add herbs like basil or oregano to the filling.
- Ensure the peppers are tender before serving by baking long enough.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
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
