Best 3 Chicken And Rice Stuffed Peppers Recipes

Indulge in a culinary journey with our delectable Chicken and Rice Stuffed Peppers, a symphony of flavors that will tantalize your taste buds. This wholesome dish features a medley of tender chicken, aromatic rice, a vibrant blend of vegetables, and a savory tomato sauce, all nestled within colorful bell peppers. Our recipe provides step-by-step instructions to guide you effortlessly through the cooking process, ensuring a perfect balance of flavors and textures in every bite.

In addition, the article offers a collection of other enticing recipes that cater to diverse culinary preferences. From the classic Beef and Broccoli Stir-Fry, bursting with umami flavors, to the comforting Chicken Alfredo Pasta, a creamy delight that's perfect for a cozy night in. Whether you crave a hearty Shepherd's Pie, a savory One-Pot Chicken Teriyaki, or a refreshing Caprese Pasta Salad, this article has something for every palate. Each recipe is carefully curated to ensure ease of preparation and maximum enjoyment.

Let's cook with our recipes!

PEPPERS STUFFED WITH CHICKEN AND RICE

Peppers Stuffed with Chicken and Rice image

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!

Provided by D*Star

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h20m

Yield 2

Number Of Ingredients 9

Ingredients

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
Scoop chicken mixture into the green peppers and cover with tomato sauce.
Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g

CHICKEN AND RICE STUFFED PEPPERS

Chicken and Rice Stuffed Peppers image

My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!

Provided by PSU Lioness

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 medium green peppers
2 cups whole grain rice
1 large boneless skinless chicken breast, cubed
1 pinch seasoning salt
1 pinch garlic powder
1/2 medium onion, diced
2 cups low sodium spaghetti sauce
1/2 cup fat-free parmesan cheese
1/2 cup fat-free shredded mozzarella cheese
1/2 teaspoon garlic powder
2 teaspoons hot sauce, to taste
1/2 cup water
additional fat free mozzarella cheese

Steps:

Preheat oven to 400.
Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
Let the mixture cook on Low heat for about 10 minutes to blend flavors.
Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms image

Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.

Provided by Phoebe

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 1h28m

Yield 4

Number Of Ingredients 15

Ingredients

1 head cauliflower, broken into florets
1 tablespoon butter
1 tablespoon olive oil
1 onion, minced
1 cup sliced fresh mushrooms
2 tablespoons minced fresh parsley
1 tablespoon minced garlic, or more to taste
1 teaspoon poultry seasoning
2 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup mozzarella cheese
½ cup whole milk
salt and ground black pepper to taste
4 large bell peppers, stemmed and seeded
1 pinch cayenne pepper, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place cauliflower florets in a food processor; pulse into rice-sized pieces.
Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g

Tips:

To save time, use pre-cooked rice or frozen bell peppers.
If you don't have any cooked chicken, you can use canned chicken or rotisserie chicken.
To make the dish more flavorful, you can add some chopped onion, garlic, or celery to the chicken and rice mixture.
If you want a cheesier dish, you can add some shredded cheese to the top of the stuffed peppers before baking.
To make the dish spicier, you can add some diced jalapeños or chili powder to the chicken and rice mixture.

Conclusion:

Chicken and rice stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken and rice. With a few simple ingredients and a little bit of time, you can create a meal that your whole family will enjoy.

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