Chicken Stuffed Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
441 kcal
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Course
Main Course
Chicken Stuffed Peppers
Description
Chicken Stuffed Peppers feature green bell peppers halved and hollowed, then filled with a savory blend of sautéed onion, garlic, bite-sized chicken pieces, and spices including chili powder and cumin. Pre-cooked rice is mixed in with fresh cilantro and lime juice to add brightness and heartiness to the filling. The peppers are baked covered with water added to the baking dish to soften the peppers gently, then uncovered to melt shredded cheddar cheese on top.
The combination results in tender roasted peppers with a moist, flavorful chicken and rice filling that has a mild heat from the chili powder balanced by citrusy lime and fresh cilantro. Adding pico de gallo and sour cream at serving introduces fresh and creamy contrast to the dish.
This recipe makes six stuffed pepper halves, with suggestions for substituting ingredients to adjust protein types or make it vegetarian by replacing chicken with beans and corn. Leftovers store well chilled and the dish freezes for longer storage. Making the filling ahead helps speed preparation.
Ingredients
- 3 green bell pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic minced, cloves
- 1 pound chicken breast cut into bite-size pieces
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt
- black pepper
- 1 cup rice precooked
- 2 tablespoon cilantro plus more for garnish, fresh
- 1 tablespoon lime juice fresh
- ¾ cup cheddar cheese shredded
- sour cream for serving
- Pico de Gallo for serving
Instructions
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane; set aside in a baking dish cut side up.
- Heat olive oil in a large skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes.
- Add garlic, chicken, chili powder, cumin and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.
- Add rice, cilantro, lime juice, and stir together until heated through, about 2 minutes.
- Spoon the cooked chicken and rice mixture into the cut pepper halves, filling them to the top. Pour water into the baking dish to fill the bottom, being careful not to pour any water on the peppers.
- Cover baking dish with foil and bake until peppers are softened, about 20 minutes. Remove from oven, sprinkle with shredded cheese and return to oven to bake until cheese is melted, about 5 more minutes
- Serve immediately, topped with pico de gallo and sour cream, if desired.
Notes
- This recipe yields enough filling for six pepper halves, even if only four are shown in photos.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, place stuffed peppers individually or stacked in a baking dish, freeze up to 3 months, thaw overnight before re-heating at 350°F.
- You can prepare the chicken and rice filling in advance to save time.
- Substitutions include other pepper colors; ground meats like turkey or beef; or vegetarian options such as black beans and corn instead of chicken.
- Rice can be substituted with cauliflower rice, quinoa, couscous, or bulgur if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 42g | 84% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 126mg | 42% |
| Sodium | 382mg | 16% |
| Potassium | 887mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1182IU | 24% |
| Vitamin C | 102mg | 113% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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