These easy Ground Chicken Stuffed Peppers pair an Italian-seasoned chicken and rice filling with tender baked bell peppers and lots of cheese. It's always a hit!
15ouncesfire-roasted diced tomatoes with juices(1 can)
3-4bell peppers(see note)
1cupcooked rice
1cupshredded mozzarella cheese
Garnish (optional)
chopped fresh parsley
Instructions
Preheat oven to 400˚F.
In a large skillet over medium heat, cook the ground chicken and onion, breaking it apart with a spatula, until cooked through - about 6-8 minutes. Drain any excess liquid. (depending how lean the chicken is, there may not be any.)
Add the Italian seasoning, garlic powder, salt, black pepper and stir to combine. Then add the spinach, rice, and tomatoes and continue to cook, stirring occasionally until the spinach is wilted.
Cut each of the bell peppers in half and remove the ribs and seeds. Place the peppers cut side up in a large casserole dish (9x13").
Fill each pepper with a heaping scoop of the meat mixture, distributing the meat evenly between the peppers. Top with mozzarella cheese.
Add about 1/2 cup of water to the bottom of the pan and bake 20-30 minutes or until the peppers are tender and the cheese is melted.
Garnish with fresh parsley and serve immediately.
Notes
Substitutions:
Lean ground chicken – Ground turkey will work too!
Yellow onion – If you happen to have white onions on hand, that’s also fine.
Fire-roasted diced tomatoes – Fire-roasted tomatoes are more flavorful than the traditional variety, but if you’re in a pinch, regular diced tomatoes will work just fine.
Bell peppers – Green, yellow, orange, red, or a combination.
Cooked rice – I used white rice, but you can add some extra fiber by using brown rice.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Making this Chicken Stuffed Pepper recipe into a freezer meal is simple! Follow the steps in the original post to see instructions. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.How to Scale: This makes enough meat mixture to fill 6-8 bell pepper halves. Depending on size, you may be able to fit only 6 in a pan if they are extra large, or 8 if they are medium to small.