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Ground Chicken Stuffed Peppers

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 353 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 pound lean ground chicken
  • 1/2 yellow onion finely diced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups fresh baby spinach
  • 15 ounces fire-roasted diced tomatoes with juices (1 can)
  • 3-4 bell peppers (see note)
  • 1 cup cooked rice
  • 1 cup shredded Mozzarella cheese
Garnish (optional)
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F.
  2. 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.)
  3. 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.
  4. 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").
  5. Fill each pepper with a heaping scoop of the meat mixture, distributing the meat evenly between the peppers. Top with mozzarella cheese.
  6. 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.
  7. 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

Serving 2pepper half Calories 353kcal (18%) Carbohydrates 25g (8%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 120mg (40%) Sodium 994mg (41%) Potassium 1144mg (33%) 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

% 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.