Ground Chicken Stuffed Peppers (Printer-Friendly Version)
Bell peppers filled with seasoned ground chicken, rice, and topped with melted mozzarella and Parmesan cheese.
# What You'll Need:
→ Protein
01 -
1 lb lean ground chicken
→ Vegetables
02 -
4 bell peppers
03 -
1 carrot, diced
04 -
1 garlic clove, minced
→ Grains
05 -
1 cup cooked white rice
→ Canned & Jarred
06 -
2 cups marinara sauce
→ Spices & Seasonings
07 -
1 tsp onion powder
08 -
2 tsp Italian seasoning
09 -
½ tsp salt
10 -
½ tsp ground black pepper
→ Cheese
11 -
1 cup shredded mozzarella
12 -
1 cup shredded Parmesan
# Steps to Follow:
01 -
Set oven temperature to 375°F.
02 -
Cut bell peppers in half lengthwise, remove seeds and membranes, then arrange cut-side up in a baking dish.
03 -
Heat skillet over medium heat, add ground chicken seasoned with salt and pepper, cook while breaking up meat until browned and fully cooked, about 5 to 7 minutes.
04 -
Add diced carrot to the skillet and cook until slightly softened, about 2 to 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
05 -
Mix in onion powder, Italian seasoning, cooked rice, and marinara sauce. Simmer the mixture for 2 minutes to combine flavors.
06 -
Evenly divide the chicken mixture into the prepared pepper halves, then top each with shredded mozzarella and Parmesan cheese.
07 -
Place stuffed peppers in the oven and bake for 35 minutes or until cheese is bubbly and golden and peppers become tender.
# Additional Tips:
01 -
Stabilize peppers by trimming their bottoms if they do not sit flat; avoid cutting through the pepper.
02 -
Blanching bell pepper halves in boiling water for 3 to 4 minutes prior to stuffing can reduce baking time.
03 -
Larger bell peppers hold more filling and bake evenly; adjust baking time for smaller peppers as needed.