Ground Chicken Stuffed Bell Peppers
User Reviews
4.5
126 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
4 servings
-
Calories
482 kcal
-
Course
Main Course
-
Cuisine
American
Ground Chicken Stuffed Bell Peppers
Report
These ground chicken stuffed bell peppers are packed full of Italian flavor. Super easy to make and sure to impress even the pickiest of eaters.
Share:
Ingredients
- 4 large bell peppers any color
- 1 pound ground chicken
- 1 small yellow onion finely diced
- 1 small zucchini finely grated
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1-½ cups prepared white rice
- 2 tablespoons grated Parmesan Cheese
- 1 cup grated mozzarella cheese
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F and spray a 9x13 pan with non-stick cooking spray.
- Prepare your peppers by cutting in half lengthwise and removing the seeds and white membrane. You can opt to cut off the stem if desired.
- Add your halved peppers to your prepared 9x13 baking dish and set aside.
- In a 12-inch skillet set over medium-high heat add your ground chicken, yellow onion, grated zucchini, garlic, Italian seasoning, kosher salt, and black pepper.
- Break up the meat while it cooks making sure to incorporate the seasoning thought the meat.
- When the meat is fully cooked add in the tomatoes, white rice, and Parmesan cheese.
- Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juice brought to the dish by the canned tomatoes.
- Once warmed through remove from the heat.
- Spoon the filling into the halved bell peppers. Make sure to stuff them well until the filling slightly domes over the top of the cut pepper.
- Pour in a small amount of water that just covers the bottom of the pan.
- Cover with foil and bake for 25 minutes.
- Remove the foil, top peppers with shredded cheese, and bake for additional 10 minutes to help melt the cheese.
- Once melted, remove the peppers from the oven, and serve hot.
Notes
- Adding water to the bottom of the pan ensures the peppers steam and come out soft. If you prefer a firmer pepper you can opt to skip the water step.
Nutrition Information
Show Details
Serving
1g
Calories
482kcal
(24%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
149mg
(50%)
Sodium
858mg
(36%)
Potassium
982mg
(28%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
977IU
(20%)
Vitamin C
103mg
(114%)
Calcium
439mg
(44%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 482kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 858mg | 36% |
| Potassium | 982mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 103mg | 114% |
| Calcium | 439mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
126 reviews
Excellent
Other Recipes
You'll Also Love
