Chicken and Rice Stuffed Peppers
Transform the ordinary into extraordinary with these hearty and wholesome Chicken and Rice Stuffed Peppers, a perfect fusion of comfort and nutrition! Vibrant bell peppers are hollowed out and brimming with a savory combination of tender shredded chicken, fluffy rice, aromatic garlic and onions, and a rich, herby tomato sauce. Topped with gooey melted mozzarella and baked to perfection, this easy-to-make dish is ideal for busy weeknights or meal prep. With just 20 minutes of prep time, each pepper is packed with protein, bold Italian-inspired flavors, and a touch of freshness from optional chopped parsley. Serve these golden, cheesy stuffed peppers as a satisfying entrée or a delicious addition to your dinner table. Perfect for those searching for “easy stuffed pepper recipes” or “healthy baked dinner ideas”!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 tablespoons Olive oil
- 2 cups Cooked chicken breast
- 1.5 cups Cooked rice
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Tomato sauce
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the cooked chicken, cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes to combine and heat through. Remove from heat.
Spoon the chicken and rice mixture into the hollowed-out bell peppers, packing it tightly.
Place the stuffed peppers upright in a baking dish. Drizzle the remaining 1 tablespoon of olive oil over the peppers.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle shredded mozzarella evenly over the tops of the stuffed peppers, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 26.0 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 992 mg | 76% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
