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4.5 from 126 votes

Ground Chicken Stuffed Bell Peppers

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. 

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

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and spray a 9x13 pan with non-stick cooking spray.
  2. 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.
  3. Add your halved peppers to your prepared 9x13 baking dish and set aside.
  4. 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.
  5. Break up the meat while it cooks making sure to incorporate the seasoning thought the meat.
  6. When the meat is fully cooked add in the tomatoes, white rice, and Parmesan cheese.
  7. 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.
  8. Once warmed through remove from the heat.
  9. 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.
  10. Pour in a small amount of water that just covers the bottom of the pan.
  11. Cover with foil and bake for 25 minutes.
  12. Remove the foil, top peppers with shredded cheese, and bake for additional 10 minutes to help melt the cheese.
  13. 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

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

% 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.