Description
Baked Stuffed Bell Peppers with Chicken and Rice combine tender chicken, fluffy rice, mushrooms, herbs, and melted cheese in a wholesome, satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4–6 large bell peppers (any color)
- 1/2 to 3/4 cup shredded hard cheese (cheddar or mozzarella)
- 1/2 cup uncooked long-grain rice
- 1 small yellow onion, finely chopped
- 1 medium carrot, grated
- 14 ounces white mushrooms, chopped
- 14 ounces boneless, skinless chicken breast, diced
- 1 medium tomato, diced
- Salt, black pepper, and ground turmeric to taste
- 2 tablespoons chopped fresh herbs (parsley or dill)
- 1–2 tablespoons vegetable oil
Instructions
- Cook the rice according to package instructions, fluff with a fork, and set aside.
- Heat vegetable oil in a large skillet over medium heat. Add onion and carrot and sauté for 3–4 minutes until softened.
- Add chopped mushrooms and cook for 5–7 minutes until moisture evaporates.
- Add diced chicken breast and cook for 6–8 minutes until fully cooked through.
- Stir in diced tomato, salt, pepper, and turmeric. Cook for 2–3 minutes.
- Remove from heat and mix in cooked rice and fresh herbs. Adjust seasoning to taste.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place whole bell peppers on the sheet, drizzle lightly with oil, and bake for 10–15 minutes to soften slightly.
- Remove peppers, slice lengthwise, and remove seeds and membranes.
- Fill each pepper half with prepared filling and sprinkle shredded cheese on top.
- Bake for an additional 15 minutes until cheese is melted and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Substitute ground chicken or turkey for diced chicken breast if desired.
- Use brown rice instead of white rice, adjusting cooking time accordingly.
- Add 2–3 tablespoons tomato sauce to the filling for extra moisture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 325°F oven for 10–15 minutes for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg