Ground Chicken Stuffed Peppers (Ready-to-Print Version)
Bell peppers filled with seasoned ground chicken, rice, carrots, marinara sauce, and melted cheese.
# What You’ll Need:
→ Meat
01 -
1 lb lean ground chicken
→ Vegetables
02 -
4 bell peppers
03 -
1 diced carrot
04 -
1 minced garlic clove
→ Grains
05 -
1 cup cooked white rice
→ Sauces & Seasonings
06 -
2 cups marinara sauce
07 -
1 tsp onion powder
08 -
2 tsp Italian seasoning
09 -
½ tsp salt
10 -
½ tsp black pepper
→ Cheese
11 -
1 cup shredded mozzarella
12 -
1 cup shredded Parmesan cheese
# Step-by-Step Guide:
01 -
Preheat the oven to 375°F. Halve the bell peppers lengthwise, removing seeds and membranes. Place them cut-side up in a baking dish.
02 -
Heat a large skillet over medium heat. Add the ground chicken, season with salt and pepper, and cook until browned and fully cooked, about 5 to 7 minutes, breaking up the meat as it cooks.
03 -
Add the diced carrot to the skillet and cook until slightly softened, about 2 to 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
04 -
Incorporate onion powder, Italian seasoning, cooked rice, and marinara sauce into the skillet. Simmer for 2 minutes, allowing flavors to meld.
05 -
Divide the chicken mixture evenly among the pepper halves. Top each with shredded mozzarella and Parmesan cheese.
06 -
Bake in the preheated oven for approximately 35 minutes, or until the cheese is bubbly and lightly browned and the peppers are tender.
# Handy Tips:
01 -
To stabilize peppers in the baking dish, trim a small piece from their base without piercing through. For quicker cooking, blanch pepper halves in boiling water for 3 to 4 minutes before stuffing. Larger peppers provide more filling capacity; adjust baking time for smaller ones accordingly.