Chicken Stuffed Peppers
Chicken stuffed peppers are a colorful and satisfying dish filled with seasoned chicken, rice, and vegetables, all baked to perfection.
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 4 large Bell Peppers A mix of colors such as red, yellow, and green.
- 1 pound Ground Chicken Lean meat for the stuffing.
- 1 cup Cooked Rice Any variety of cooked rice works well.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Tomato Sauce Choose a sauce that is seasoned to your liking.
- 1 cup Cheddar Cheese Grated.
- 1 teaspoon Italian Seasoning A blend of herbs.
- to taste Salt and Pepper For seasoning.
- 1 tablespoon Olive Oil For sautéing.
- for garnish Fresh Parsley Chopped.
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the bell peppers, slice off the tops, and remove seeds and membranes.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for an additional minute.
- Add ground chicken to the skillet, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. Cook until no longer pink, about 5-7 minutes.
- Stir in cooked rice and tomato sauce. If using, add chopped tops of the bell peppers. Mix until heated through.
- Spoon the chicken mixture into each hollowed-out bell pepper and place them upright in a baking dish.
- Sprinkle grated cheddar cheese over the top of each stuffed pepper.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to customize with different meats, vegetables, or spices to suit your taste.