Chicken Stuffed Green Bell Peppers
Elevate your weeknight dinner game with these hearty and flavor-packed Chicken Stuffed Green Bell Peppers! This easy recipe combines tender green bell peppers with a savory filling of shredded chicken, fluffy rice, diced tomatoes, and aromatic spices like smoked paprika and garlic. Topped with melted cheddar cheese and a sprinkling of fresh parsley, these stuffed peppers come together effortlessly in just 50 minutes, making them perfect for busy families. Baked to perfection with a touch of steam for added tenderness, each pepper delivers a wholesome and satisfying meal in itself. Whether you're looking for a healthy, kid-friendly dinner or a crowd-pleasing entree, these stuffed peppers are sure to become a new household favorite. Try them tonight for a delicious, oven-baked treat packed with comfort and nutrition!
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Cooked chicken, shredded
- 1.5 cups Cooked white or brown rice
- 1 cup Canned diced tomatoes
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the green bell peppers and remove the seeds and membranes. Set the peppers aside and dice the tops to include in the filling.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the diced bell pepper tops and minced garlic to the skillet and sauté for an additional 2 minutes.
Stir in the shredded chicken, cooked rice, diced tomatoes, salt, black pepper, and smoked paprika. Cook for 2-3 minutes to allow the flavors to meld.
Turn off the heat and mix in half of the shredded cheddar cheese and 1 tablespoon of chopped parsley.
Place the hollowed-out green bell peppers upright in a baking dish. Fill each pepper generously with the chicken and rice mixture.
Sprinkle the remaining shredded cheddar cheese over the tops of the stuffed peppers.
Pour about 1/4 cup of water into the baking dish to help steam the peppers while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
Remove the stuffed peppers from the oven and let them cool for a few minutes.
Garnish with the remaining chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 25.6 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1080 mg | 83% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2720 mg | 58% | |
*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.
