Ingredients
- Bell Peppers: 6 medium-large bell peppers (approx. 6-8 oz each, any color combination)
- Olive Oil: 2 tablespoons, divided
- Ground Chicken: 1.5 pounds (lean ground chicken recommended)
- Yellow Onion: 1 large, finely chopped (about 1.5 cups)
- Garlic: 4 cloves, minced
- Cooked Rice: 1.5 cups (white, brown, or even quinoa work well – cooked according to package directions)
- Diced Tomatoes: 1 can (14.5 oz), undrained (petite diced recommended for better integration)
- Tomato Paste: 2 tablespoons
- Chicken Broth or Water: 1/2 cup (low sodium preferred)
- Italian Seasoning: 1 tablespoon (or a mix of dried oregano, basil, thyme)
- Smoked Paprika: 1 teaspoon (adds a lovely depth)
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a touch of heat)
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: 1/2 teaspoon (freshly ground preferred)
- Fresh Parsley: 1/4 cup, chopped (plus extra for garnish)
- Shredded Cheese: 1 cup (Mozzarella, Monterey Jack, Cheddar, or an Italian blend work well)
Instructions
- Preheat & Prep Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice them in half lengthwise, from stem to bottom. Remove the seeds and white membranes. You can leave the stems on for presentation or remove them if preferred. Arrange the pepper halves, cut-side up, in a large baking dish. Drizzle them lightly with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Optional Pre-Bake: For softer peppers, you can bake the empty halves for 15 minutes while you prepare the filling. This helps ensure they are fully tender by the time the filling is cooked through.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Cook Ground Chicken: Add the minced garlic to the skillet and cook for about 1 minute more, until fragrant. Push the onions and garlic to the side and add the ground chicken to the skillet. Break it apart with a spoon and cook, stirring frequently, until it’s browned and cooked through, about 7-10 minutes. Drain off any excess fat/liquid if necessary (though lean ground chicken usually doesn’t produce much).
- Combine Filling Ingredients: Reduce the heat to medium. Stir in the cooked rice, undrained diced tomatoes, tomato paste, chicken broth (or water), Italian seasoning, smoked paprika, optional red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together thoroughly until well combined.
- Simmer Filling: Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
- Stir in Fresh Herbs: Remove the skillet from the heat. Stir in the 1/4 cup of chopped fresh parsley. Taste the filling and adjust seasonings (salt, pepper, herbs) if needed.
- Stuff the Peppers: Carefully spoon the ground chicken and rice mixture evenly into each bell pepper half. An ice cream scoop can make this process neater. Pack the filling in gently but don’t compress it too tightly. Mound it slightly on top.
- Add Water & Cover: Pour about 1/2 inch of water or additional chicken broth into the bottom of the baking dish (around the peppers, not in them). This creates steam and helps the peppers cook evenly and prevents them from drying out or burning on the bottom. Cover the baking dish tightly with aluminum foil.
- First Bake: Carefully place the covered baking dish into the preheated oven. Bake for 30-40 minutes. The exact time depends on the size of your peppers and whether you pre-baked them. The peppers should be starting to get tender when pierced with a fork.
- Add Cheese & Final Bake: Remove the baking dish from the oven and carefully remove the aluminum foil (watch out for steam!). Sprinkle the shredded cheese evenly over the top of the filling in each pepper half.
- Bake Uncovered: Return the baking dish to the oven, uncovered. Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the peppers are fully tender.
- Rest & Garnish: Once baked, remove the dish from the oven and let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish generously with extra chopped fresh parsley before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450 kcal