Ground Chicken Stuffed Peppers
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5
4 reviews
Excellent
Ground Chicken Stuffed Peppers
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These easy Ground Chicken Stuffed Peppers pair an Italian-seasoned chicken and rice filling with tender baked bell peppers and lots of cheese. It's always a hit!
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Ingredients
- 1 pound ground chicken lean
- 1/2 yellow onion finely diced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 2 cups spinach fresh baby
- 15 ounces diced tomatoes 1 can, fire-roasted with juices
- 3-4 bell pepper see note
- 1 cup rice cooked
- 1 cup mozzarella cheese shredded
Garnish (optional)
- parsley chopped, fresh
Instructions
- Preheat oven to 400˚F.
- In a large skillet over medium heat, cook the ground chicken and onion, breaking it apart with a spatula, until cooked through - about 6-8 minutes. Drain any excess liquid. (depending how lean the chicken is, there may not be any.)
- Add the Italian seasoning, garlic powder, salt, black pepper and stir to combine. Then add the spinach, rice, and tomatoes and continue to cook, stirring occasionally until the spinach is wilted.
- Cut each of the bell peppers in half and remove the ribs and seeds. Place the peppers cut side up in a large casserole dish (9x13").
- Fill each pepper with a heaping scoop of the meat mixture, distributing the meat evenly between the peppers. Top with mozzarella cheese.
- Add about 1/2 cup of water to the bottom of the pan and bake 20-30 minutes or until the peppers are tender and the cheese is melted.
- Garnish with fresh parsley and serve immediately.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: Making this Chicken Stuffed Pepper recipe into a freezer meal is simple! Follow the steps in the original post to see instructions.
- Making this Chicken Stuffed Pepper recipe into a freezer meal is simple! Follow the steps in the original post to see instructions.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This makes enough meat mixture to fill 6-8 bell pepper halves. Depending on size, you may be able to fit only 6 in a pan if they are extra large, or 8 if they are medium to small.
- Lean ground chicken – Ground turkey will work too!
- Yellow onion – If you happen to have white onions on hand, that’s also fine.
- Fire-roasted diced tomatoes – Fire-roasted tomatoes are more flavorful than the traditional variety, but if you’re in a pinch, regular diced tomatoes will work just fine.
- Bell peppers – Green, yellow, orange, red, or a combination.
- Cooked rice – I used white rice, but you can add some extra fiber by using brown rice.
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Show Details
Serving
2pepper half
Calories
353kcal
(18%)
Carbohydrates
25g
(8%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
120mg
(40%)
Sodium
994mg
(41%)
Potassium
1144mg
(24%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4533IU
(91%)
Vitamin C
129mg
(143%)
Calcium
227mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 2pepper half | |
| Calories | 353kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 994mg | 41% |
| Potassium | 1144mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4533IU | 91% |
| Vitamin C | 129mg | 143% |
| Calcium | 227mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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