Ground Chicken Stuffed Bell Peppers Recipe
Enjoy these flavorful stuffed bell peppers filled with seasoned ground chicken, rice, and cheese 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
- 0.5 cup chicken broth or water (low sodium preferred)
- 1 tablespoon Italian seasoning (or a mix of oregano, basil, thyme)
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground preferred)
- 0.25 cup fresh parsley (chopped, plus extra for garnish)
- 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 dish with 1/2 inch water or broth at bottom. Cover with foil and bake 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, garnish with extra parsley, then serve.
Notes
For softer peppers, pre-bake the halves before stuffing. Adjust seasonings to taste.