Ground Chicken Stuffed Bell Peppers Recipe
Enjoy these flavorful stuffed bell peppers filled with seasoned ground chicken, rice, and cheese, baked to perfection for a satisfying meal.
Ingredients
Bell Peppers
- 6 medium-large bell peppers any color
- 2 tablespoons olive oil divided
- 1.5 pounds ground chicken lean recommended
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1.5 cups cooked rice white, brown, or quinoa
- 1 can diced tomatoes 14.5 oz, undrained
- 2 tablespoons tomato paste
- 1/2 cup chicken broth or water low sodium preferred
- 1 tablespoon Italian seasoning or a mix of dried oregano, basil, thyme
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground preferred
- 1/4 cup fresh parsley chopped
- 1 cup shredded cheese Mozzarella, Monterey Jack, Cheddar, or Italian blend
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers by slicing in half, removing seeds, and arranging in a baking dish. Drizzle with 1 tbsp olive oil, season, and pre-bake for 15 minutes if desired.
- Cook onion in 1 tbsp olive oil until translucent. Add garlic and cook 1 minute. Add ground chicken, cook until browned. Stir in rice, tomatoes, tomato paste, broth, and seasonings. Simmer 5-7 minutes.
- Remove from heat, stir in parsley. Stuff peppers with filling, place in baking dish with 1/2 inch water or broth. Cover with foil and bake for 30-40 minutes.
- Remove foil, sprinkle cheese on top, bake uncovered 10-15 minutes until cheese melts and peppers are tender. Rest 5-10 minutes before serving, garnish with extra parsley.
Notes
For softer peppers, pre-bake the halves before stuffing. Adjust seasonings to taste.