Ground Chicken Stuffed Bell Peppers
Ground Chicken Stuffed Bell Peppers are a cozy, colorful main dish made with seasoned ground chicken, rice, tomatoes, and melty cheese baked inside tender bell pepper halves. They are satisfying enough for a hearty dinner yet light enough for busy weeknights.
Ingredients
Stuffed Pepper Ingredients
- 4 large bell peppers, halved and seeded Any color
- 1 tablespoon olive oil For peppers
- 1 tablespoon olive oil For the skillet
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1.5 cups cooked rice White or brown
- 1 cup canned diced or crushed tomatoes With juices
- 2 tablespoons tomato paste
- 0.5 cup chicken broth or water
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt Plus more to taste
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh parsley Or other fresh herbs
- 1 cup shredded cheese Mozzarella or similar
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
- Slice the bell peppers in half from top to bottom and remove seeds and membranes. Arrange them cut-side up in the baking dish, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent.
- Stir in the garlic and cook until fragrant, then add the ground chicken. Cook, breaking it up with a spoon, until no longer pink.
- Lower the heat slightly and stir in the cooked rice, tomatoes, tomato paste, broth, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for a few minutes, stirring, until the mixture thickens slightly.
- Remove the skillet from the heat and fold in the chopped parsley. Taste and adjust seasoning if needed.
- Spoon the filling evenly into the pepper halves, mounding it lightly. Pour a thin layer of water or extra broth into the bottom of the baking dish around the peppers.
- Cover the dish tightly with foil and bake for about 30 minutes, or until the peppers are nearly tender.
- Remove the foil, sprinkle the peppers with shredded cheese, and bake uncovered for 8–10 more minutes, until the cheese is melted and lightly golden.
- Let the peppers rest for about 10 minutes before serving so the filling can set slightly.
Notes
For softer peppers, pre-bake the empty halves for 10–15 minutes before filling. You can also add extra vegetables such as corn, zucchini, or spinach to the filling for more color and nutrition.