Best 2 Peppers Stuffed With Spinach And Ground Chicken Recipes
Stuffed bell peppers are a delightful and versatile dish that can be enjoyed as a main course or a hearty side. This recipe features a flavorful combination of spinach, ground chicken, rice, and a blend of spices, all nestled inside colorful bell peppers. The peppers are then baked until tender, creating a delicious and visually appealing dish.
In addition to the classic spinach and ground chicken filling, this article also includes variations such as a vegetarian filling made with lentils and vegetables, a Mexican-inspired filling with black beans and corn, and a spicy Thai filling with red curry paste and coconut milk. Each variation offers a unique flavor profile and caters to different dietary preferences.
These stuffed bell peppers are not only delicious but also packed with nutrients, making them a wholesome and satisfying meal. The combination of lean protein, fiber-rich vegetables, and complex carbohydrates provides a balanced nutritional profile.
Whether you're looking for a classic comfort food or a creative and flavorful dish to impress your guests, these stuffed bell peppers are sure to satisfy. With easy-to-follow instructions and step-by-step photos, this recipe is perfect for home cooks of all skill levels. So gather your ingredients, preheat your oven, and get ready to indulge in a delicious culinary journey.
PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN
A simple, tasty meal of bell peppers stuffed with ground chicken. Easily changed up, too!
Provided by Ellen Trimboli
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
- Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
- Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
- Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
- Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 38.8 g, Cholesterol 68.8 mg, Fat 10.2 g, Fiber 6.2 g, Protein 34 g, SaturatedFat 2.1 g, Sodium 292.2 mg, Sugar 3.9 g
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
- Choose the Right Peppers: For this recipe, it's best to use bell peppers that are large and have thick walls. This will help them hold their shape and prevent them from getting soggy.
- Cook the Chicken Thoroughly: Make sure you cook the ground chicken until it is no longer pink in the center. This will ensure that it is safe to eat.
- Don't Overstuff the Peppers: When you're stuffing the peppers, be careful not to overstuff them. This will make them difficult to cook evenly and may cause them to burst.
- Use a Baking Dish: When you bake the peppers, use a baking dish that is large enough to hold them in a single layer. This will help them cook evenly.
Conclusion:
These stuffed peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They're easy to make and can be tailored to your own taste preferences. Be sure to experiment with different fillings and toppings to find your favorite combination. With a little planning and effort, you can create a delicious and satisfying meal that the whole family will enjoy.
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