Ground Chicken Stuffed Peppers

These Ground Chicken Stuffed Peppers bring together tender ground chicken, cooked white rice, diced carrots, and rich marinara sauce, all topped with a melty combination of mozzarella and Parmesan cheese. This recipe comes together quickly and makes a satisfying dinner that’s both comforting and balanced. Perfect for busy weeknights or meal prepping for the week ahead.

I first made this during a busy week when I wanted something hearty but fuss free. Now it’s a go to whenever I need dinner on the table fast without sacrificing taste.

Ingredients

• One pound of lean ground chicken: provides juicy, lean protein and cooks quickly
• Four bell peppers: choose firm peppers with vibrant color for the best flavor and presentation
• One diced carrot: adds natural sweetness, texture, and extra nutrients
• One cup of cooked white rice: helps bind the filling and adds comforting carbs
• Two cups of marinara sauce: opt for one with good quality tomatoes for a fresh tangy base
• One minced garlic clove: brings aromatic depth and warmth
• One teaspoon onion powder: enhances savoriness without adding moisture
• Two teaspoons Italian seasoning: delivers classic herb flavors that marry with the sauce
• Half teaspoon salt and pepper each: season to amplify all the flavors
• One cup shredded mozzarella cheese: melts beautifully for that gooey, irresistible finish
• One cup shredded Parmesan cheese: adds a sharp, nutty contrast to the mozzarella

Instructions

Slicing the peppers:

Slice each bell pepper in half lengthwise. Carefully remove all the seeds and membranes so the peppers have space to be stuffed. Arrange the pepper halves, cut side up, in a large baking dish. If any peppers don’t sit flat, trim a tiny bit off the bottom to stabilize them without cutting through.

Browning the chicken:

Heat a large skillet over medium heat. Add the ground chicken, seasoning with salt and pepper. Break up the meat with a spoon and cook it until it is evenly browned and no longer pink inside. This should take about 5 to 7 minutes and is crucial for developing rich flavor.

Cooking the vegetables and aromatics:

Add the diced carrot to the pan. Cook for 2 to 3 minutes until it softens slightly but still retains some bite. Then add the minced garlic clove and cook for an additional minute. Stir well to release the garlic’s fragrant aroma.

Mixing the filling:

Sprinkle the onion powder and Italian seasoning over the skillet contents. Pour in the cooked rice and marinara sauce, stirring everything to combine thoroughly. Let the mixture simmer gently for about 2 minutes so the flavors meld and the filling thickens slightly.

Stuffing the peppers:

Evenly divide the chicken and rice mixture among the pepper halves, pressing lightly to pack the filling. Generously sprinkle the shredded mozzarella and Parmesan cheese over each stuffed pepper to create a luscious cheesy crust once baked.

Baking to perfection:

Place the baking dish in a preheated oven set to 375 degrees Fahrenheit (190 degrees Celsius). Bake for about 35 minutes until the cheese is bubbly, golden brown spots appear, and the peppers have softened beautifully but still hold their shape.

My favorite part about this recipe is the combination of cheeses on top. The mozzarella melts like a dream while Parmesan adds a sharp edge that keeps every bite interesting. I recall serving these at a family gathering when everyone kept asking for seconds even though it was clearly a full meal. It’s proof this simple dish can be both wholesome and crowd pleasing.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. They will keep well for up to four days and can be reheated in the oven or microwave. If you prefer to freeze, wrap each stuffed pepper individually and place them in a freezersafe container for up to three months.

Ingredient Substitutions

Ground turkey or lean beef can be swapped for ground chicken if desired, adjusting cooking time slightly if needed. Brown rice works well instead of white rice for a nuttier and higher fiber option. You can substitute marinara sauce with homemade tomato sauce or your favorite pasta sauce for variety. Feel free to experiment with different cheeses, cheddar or provolone both melt nicely.

Serving Suggestions

Serve these stuffed peppers alongside a crisp green salad dressed with lemon vinaigrette or roasted vegetables for a complete dinner. Leftover stuffed peppers make a tasty filling for wraps or an easy stuffing for baked potatoes too.

These ground chicken stuffed peppers make an easy, crowd pleasing weeknight dinner. They reheat well and freeze nicely for meal prep.

Common Questions About Recipes

→ How do you prepare the bell peppers before filling them?

Slice the bell peppers in half lengthwise, remove seeds and membranes, and arrange cut-side up in the baking dish. Blanching briefly can reduce baking time.

→ What seasonings are used to flavor the ground chicken filling?

The filling is seasoned with salt, pepper, onion powder, Italian seasoning, and includes minced garlic for added aroma.

→ Can I use different cheese toppings?

Yes, mozzarella and Parmesan are traditional, but you can substitute or combine with other melting cheeses like cheddar or provolone.

→ Is it important to cook the ground chicken before stuffing the peppers?

Pre-cooking the ground chicken ensures it is browned and fully cooked, blending well with other ingredients before baking.

→ How can I prevent the peppers from tipping over in the baking dish?

Trim a small slice off the bottom of each pepper half to create a stable base, being careful not to cut through completely.

→ What is the suggested baking temperature and time for this dish?

Bake at 375°F (190°C) for about 35 minutes until the cheese is bubbly and the peppers are tender.