Ground Chicken Stuffed Bell Peppers
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
4 servings
-
Calories
482 kcal
-
Course
Main Course
-
Cuisine
American
Ground Chicken Stuffed Bell Peppers
Description
Ground Chicken Stuffed Bell Peppers use any color of large bell peppers halved and hollowed out as vessels for a flavorful filling. The filling combines ground chicken cooked with finely diced onion, grated zucchini, minced garlic, Italian seasoning, and seasoning salt and pepper. Fire-roasted diced tomatoes add moisture and a subtle smoky flavor, while cooked white rice and Parmesan cheese enhance texture and taste. The mixture is cooked together on the stovetop then spooned generously into the pepper halves placed in a baking dish.
The peppers are baked in a 350°F oven after stuffing, which softens the peppers and allows the flavors to blend. Since water is added to the pan, it steams the peppers gently, producing a tender texture without drying out. The slight dome of filling above the peppers indicates a generous stuffing.
This dish works well as a complete meal, combining vegetables and protein with rice for starch. It's practical for a weeknight dinner or meal prep with balanced ingredients and comfortable flavors typical of Italian-seasoned chicken dishes. The fire-roasted tomatoes introduce a mild depth, while mozzarella cheese adds richness while baking.
The original notes advise adding water to the baking pan to achieve soft peppers through steaming, but skipping this will yield firmer, more textured peppers. This adjustment allows for personal texture preference without affecting the integrity of the filling.
Ingredients
- 4 bell pepper any color, large
- 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 diced tomatoes fire-roasted
- 1-½ cups white rice prepared
- 2 tablespoons grated Parmesan Cheese
- 1 cup grated mozzarella cheese
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
- Add a small amount of water to the baking dish when roasting the peppers to help steam and soften them effectively.
- Omitting the water will result in firmer peppers if a crisp texture is preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
