Ground Chicken Stuffed Peppers

These Ground Chicken Stuffed Peppers combine tender ground chicken with cooked white rice, diced carrots, and marinara sauce, all topped with a melty blend of mozzarella and Parmesan cheese. They come together quickly and provide a satisfying and nutritious meal that works perfectly for busy weeknights or makeahead dinners.

The first time I made these, the whole family was surprised by how flavorful and comforting they were. Now they always ask for these whenever I want something easy but special.

Ingredients

• Ground chicken: One pound lean ground chicken which cooks up tender and keeps the dish light
• Bell peppers: Four bell peppers a colorful and naturally sweet vessel for the filling choose firm and bright peppers for best results
• Carrot: One carrot diced adds mild sweetness and a bit of crunch
• Cooked white rice: One cup cooked white rice which helps bind the filling and keeps it hearty
• Marinara sauce: Two cups marinara sauce provides acidity and depth use a good quality jar or homemade for best flavor
• Garlic: One garlic clove minced gives a subtle aromatic base
• Onion powder: One teaspoon onion powder brings a gentle onion flavor without needing fresh onions
• Italian seasoning: Two teaspoons Italian seasoning a fragrant blend of herbs that ties the filling together
• Salt and pepper: Half teaspoon salt and half teaspoon pepper essential for seasoning the meat and vegetables properly
• Mozzarella: One cup shredded mozzarella melts beautifully and adds creaminess
• Parmesan: One cup shredded Parmesan cheese adds a salty sharp finish and great texture
• Tip: Select fresh bell peppers without soft spots and finely grate your cheeses for an even melt

Instructions

Preheat:

Preheat your oven to 375 degrees Fahrenheit which is ideal for roasting the peppers and melting the cheese perfectly

Prepare peppers:

Slice the bell peppers in half lengthwise taking care to remove all seeds and membranes This creates perfect cups to hold the filling Arrange the pepper halves cut-side up in a baking dish so they cook evenly

Brown chicken:

Heat a large skillet on medium heat Add the ground chicken and season well with salt and pepper As it cooks break the meat apart with a spoon Stir and cook for about five to seven minutes until the chicken is fully browned and no longer pink This step builds a savory base for the filling

Add vegetables:

Add diced carrot to the skillet and cook for two to three minutes until it begins to soften Then add minced garlic and cook for another minute until you can smell the fragrant aroma This develops deeper flavor and tender texture in the filling

Season and combine:

Sprinkle in the onion powder and Italian seasoning Stir in the cooked rice and marinara sauce Let everything simmer together for about two minutes to blend the flavors thoroughly This step makes the filling unified and moist

Stuff and top:

Spoon the ground chicken mixture evenly into each pepper half then generously top with shredded mozzarella and Parmesan cheese The cheeses will melt and brown while baking making the dish irresistibly gooey and flavorful

Bake:

Place the baking dish in the preheated oven Bake for around thirtyfive minutes until the cheese is bubbly and lightly browned and the peppers are tender but still hold their shape

The first time I made these peppers was a cold night when the family was all craving something warm and cozy This recipe instantly became a new favorite comfort food for us

Storage Tips

Store leftovers covered in the refrigerator for up to four days Reheat gently in the oven or microwave to keep the peppers tender If freezing put peppers in an airtight container and freeze for up to three months Thaw overnight in the fridge before reheating

Ingredient Substitutions

Ground turkey or lean beef can replace the chicken depending on your preference Use quinoa or brown rice instead of white rice for more fiber Add chopped spinach or mushrooms for extra veggies Switch marinara for tomato sauce with fresh herbs if preferred

Serving Suggestions

Serve with a side salad or some crusty bread for a complete meal Drizzle with a little olive oil or balsamic glaze for added richness A dollop of Greek yogurt or sour cream on top adds a nice cooling contrast

These stuffed peppers are an easy, makeahead weeknight favorite that also reheats and freezes well.

Your Recipe Questions Answered

→ What type of chicken is best for stuffing peppers?

Lean ground chicken works best as it cooks evenly and absorbs spices well, maintaining a tender texture inside the peppers.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the filled peppers in advance and refrigerate before baking. This makes for easy meal prep and quick dinners.

→ How do I ensure the peppers stay upright when baking?

Slicing a small piece off the bottom of each pepper half will stabilize them, preventing tipping during baking.

→ Is it necessary to cook rice beforehand?

Yes, cooked rice should be added to the filling to provide the right texture and to avoid undercooked grains inside the peppers.

→ What cheeses complement the flavors in this dish?

Mozzarella and Parmesan cheeses add creamy, melted richness with a slight tang that enhances the savory ground chicken and marinara sauce.