Name: Ground Chicken Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 lb ground chicken; 1 cup cooked white rice; ½ cup diced onion; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 1 cup shredded mozzarella cheese; 1 teaspoon dried Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoon olive oil

Hey y'all! If you're searching for a satisfying, easy, and flavorful dinner, these Ground Chicken Stuffed Bell Peppers are a total game-changer. Juicy ground chicken, tender bell peppers, and gooey melted cheese come together for a meal that's both healthy and hearty. It's perfect for busy weeknights, meal prep, or impressing at get-togethers. Let's get cooking!

Why You'll Love This

Hearty & Healthy: Packed with protein and veggies for a balanced, guilt-free meal.
Customizable: Easily adaptable for different tastes or dietary needs.
Perfect for Meal Prep: Reheats beautifully and stays delicious all week.
Family Friendly: Even picky eaters love these cheesy, savory peppers.
One-Pan Wonder: Minimal cleanup, big flavor!

Ingredients

4 large bell peppers (any color)
1 lb (450g) ground chicken
1 small yellow onion, finely diced
2 garlic cloves, minced
1 cup cooked rice (white, brown, or cauliflower)
1 cup canned diced tomatoes, drained
½ cup shredded mozzarella cheese (plus extra for topping)
¼ cup grated Parmesan cheese
2 tablespoon olive oil
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish)

Directions

Prep the Peppers

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Slice off the tops of the bell peppers and gently remove seeds and membranes. If needed, slice a tiny sliver off the bottom so they stand upright.
Place peppers cut-side-up in the prepared dish.

Make the Filling

In a large skillet over medium heat, add 2 tablespoon olive oil.
Add diced onion and cook for about 3-4 minutes until softened.
Stir in garlic, cooking another 30 seconds until fragrant.
Add ground chicken, breaking it up with a spoon; cook for 5-6 minutes until fully cooked and no longer pink.
Mix in cooked rice, drained tomatoes, mozzarella, Parmesan, Italian seasoning, smoked paprika, salt, and black pepper. Stir to combine, then cook 2 more minutes. Remove from heat.

Stuff & Bake

Spoon the filling evenly into each bell pepper, packing it down slightly.
Sprinkle extra mozzarella on top of each pepper.
Cover baking dish with foil and bake for 30 minutes.
Remove foil and bake another 10 minutes, until cheese is golden and peppers are fork-tender.

Garnish & Serve

Let peppers cool for 5 minutes, then garnish with fresh parsley before serving.

Notes

For softer peppers, pre-boil or microwave them for 2-3 minutes before stuffing.
Use leftover cooked rice or swap for quinoa for extra nutrition.
Grate your own cheese for the best flavor and melt!

Variations

Low-Carb: Use cauliflower rice in place of regular rice.
Southwestern Style: Swap Italian seasoning for taco spices and add black beans & corn.
Dairy-Free: Omit cheese or use your favorite dairy-free alternative.

Required Equipment

Large skillet
9x13-inch baking dish
Sharp knife
Cutting board
Mixing spoon
Measuring cups & spoons

Storage Instructions (Shelf Life)

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individually for 2-3 minutes or bake at 350°F (175°C) for 12-15 minutes.
Freeze Stuffed peppers (before or after baking) for up to 2 months. Thaw in the fridge overnight, then bake to reheat.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and garlic bread for a hearty meal.
Pair with roasted vegetables or a side of quinoa for extra nutrients.
A light vegetable soup makes a comforting starter.

Pro Tips

Choose similar-sized peppers for even cooking and an appealing presentation.
Drain tomatoes well to prevent soggy filling.
Broil for the last 1-2 minutes if you love an extra golden, bubbly cheese topping.

FAQ

Can I make Ground Chicken Stuffed Bell Peppers ahead of time?: Absolutely! Stuff the peppers and refrigerate up to 24 hours before baking. Add 5 minutes to cooking time if baking straight from the fridge.
What can I use instead of rice?: Quinoa, couscous, or cauliflower rice are all delicious substitutes for the rice in this recipe.
Can I use ground turkey instead of chicken?: Yes, ground turkey works perfectly and offers a similar texture and flavor profile.

Total Time: 55 minutes (Prep: 15 minutes, Cook: 40 minutes)