Description
Delicious and nutritious chicken stuffed peppers filled with seasoned ground chicken, rice, and tomatoes, baked to perfection.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 pound ground chicken
- 1 cup cooked rice (brown or white)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (about 14.5 ounces)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the diced onion and minced garlic until they’re softened.
- Add the ground chicken and cook until browned.
- Stir in the cooked rice, diced tomatoes, cumin, paprika, salt, and pepper.
- Stuff the mixture into the prepared bell peppers.
- Place the stuffed peppers in a baking dish; sprinkle cheese on top if desired.
- Bake for 25-30 minutes, or until the peppers are tender.
- Garnish with fresh herbs before serving.
Notes
You can use ground turkey or quinoa for a delicious twist. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: stuffed peppers, chicken recipe, weeknight dinner, healthy meals