Description
A simple recipe for bell peppers filled with seasoned ground chicken and rice, baked until tender.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Remove the skillet from the heat. Stir in the cooked rice, drained diced tomatoes, oregano, salt, and pepper. Mix well.
- Spoon the chicken mixture evenly into the hollowed-out bell peppers.
- Pour about 1/4 inch of water into the bottom of the baking dish around the peppers.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the tops of the peppers with mozzarella cheese, and bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- You can substitute brown rice for white rice if you prefer.
- Use any combination of bell pepper colors you like.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 28
- Cholesterol: 95
Keywords: chicken stuffed peppers, baked peppers, ground chicken recipe, easy dinner, rice stuffed peppers