Description
Delicious and hearty chicken stuffed peppers filled with a flavorful mixture of ground chicken, rice, onions, garlic, and bell pepper, then topped with tomato sauce and melted mozzarella cheese. Baked to perfection, these stuffed peppers make a satisfying and comforting meal.
Ingredients
Scale
Main Ingredients
- 2 large green bell peppers
- 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
- 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).
- Prepare peppers: Cut the tops off the green bell peppers, removing seeds and stems. Dice any pepper flesh surrounding the stems and set aside for the filling. Place the hollowed peppers in a baking pan.
- Mix filling: In a bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the reserved diced bell pepper flesh. Mix thoroughly to combine the flavors well.
- Stuff peppers: Scoop the chicken and rice mixture into the hollowed green peppers, filling them completely. Pour tomato sauce evenly over the stuffed peppers.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to cook the filling through and soften the peppers.
- Add cheese and finish baking: Remove the foil and sprinkle shredded mozzarella cheese over the top of the stuffed peppers. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
- This recipe yields two large stuffed peppers, perfect for a hearty meal.
- Baking covered initially helps to steam the peppers and cook the filling evenly.
- Feel free to substitute mozzarella with other melting cheeses like cheddar or Monterey Jack for a different flavor profile.
- For a lower sodium version, reduce the added salt and use a low-sodium tomato sauce.
- Leftover stuffed peppers can be refrigerated for up to three days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 409 kcal
- Sugar: 10 g
- Sodium: 1566 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 93 mg
