These tasty Easy Ground Chicken Stuffed Bell Peppers are so delicious they are bound to become one of your favorite meals. Packed full of fresh flavors, these easy stuffed peppers are so quick to make and taste divine.
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Table of contents
- Why You'll Love This Ground Chicken Stuffed Bell Peppers Recipe
- Looking For Easy Dinners? Try These!
- Equipment Needed
- Key Ingredients
- Step-By-Step Instructions
- Meal Prep
- Do You Have To Boil Peppers Before Stuffing Them?
- What Do You Eat With Stuffed Peppers?
- How Do You Cut Stuffed Peppers?
- Looking For A Quick Dessert? Try These!
Why You'll Love This Ground Chicken Stuffed Bell Peppers Recipe
I love a simple meal and this is one of those dishes that comes together quickly but is loaded with flavor. Using fresh and nutritious ingredients you know this recipe will provide instant satisfaction with every mouthful. I don’t think you can go wrong with an easy meal like this and the lean ground chicken is a welcome alternative to ground beef.
The beauty of this stuffed pepper recipe is that you can swap and change some of the ingredients to make different flavored dishes every time. I love using the basil marinara sauce with the ground chicken for this recipe as I think the flavor combo works well. Topped with melted cheese you just can’t go wrong with this one.
When you have had a busy day sometimes you just want something that you know is good for you, hits the spot with flavor, and is a dish the whole family will enjoy. This chicken stuffed sweet bell peppers recipe ticks all of the boxes! And this easy dinner is also an ideal recipe for meal prep. I have complete step-by-step instructions on how to make ahead or freeze.
- Super easy to make - These bell peppers can be made in advance ready to bake after a long day, or whipped up quickly during the week when you want something tasty.
- Kid-friendly - Anything stuffed and topped with melted cheese seems to go over well with the kids.
- Good for you - Fresh ingredients that are nutritious make this dish a great option when looking for something low-carb.
- Change things up - This is one of those dishes that you can swap and substitute ingredients. Add different flavors or even change the white rice to brown rice.
Looking For Easy Dinners? Try These!
- Casserole dish
- Large skillet
- Sharp Knife
- Bell peppers - You can use red bell peppers or green bell peppers. Any color of bell pepper you like.
- Tomato basil marinara sauce - Using a jar of marinara sauce speeds up this dish but you can use your own homemade marinara if you wish.
- Olive oil, Onion, and Garlic - This is the base in which to cook your ground chicken and adds extra flavors.
- Ground chicken - I love using ground chicken in this recipe. It will also work with ground turkey or you could add ground beef if you wanted an extra hit of protein. Any ground meat will work with this recipe.
- Petite diced tomatoes - The perfect blend of tomatoes combined with the marinara sauce. Yum.
- Cooked white rice - This is the perfect dish if you have leftover cooked rice from the night before.
- Worcestershire sauce - This adds a distinctive flavor and helps enhance the tomato flavor in this dish.
- Fresh parsley - Fresh herbs add a burst of freshness but you could also use fresh basil in this recipe. You could substitute for some dried Italian herbs or Italian seasoning.
- Havarti cheese - I love how melty Havarti cheese is! Give this cheese a shot if you have never tried it! You can also use mozzarella cheese or parmesan cheese if you have that on hand.
- Salt and pepper to taste - This is purely down to your own preference. Seasoning helps to enhance the flavors.
Gather all of your ingredients together and then preheat the oven to 400° F. Heat a large skillet over medium heat.
When the skillet is hot add the olive oil and chopped onion. Sauté until onion has softened, about 5 minutes. Once the onion looks translucent I know it is cooked. Add minced garlic and sauté for 30 seconds. Stir frequently because it can burn very easily.
Add the ground chicken and brown while breaking up into small pieces with a spoon. Cook for several minutes until it is no longer pink. Drain off any liquid, so that the filling doesn't become soggy.
Add the canned tomatoes, sauce, white rice, Worcestershire sauce, parsley, and half of the Havarti cheese into the meat mixture. Stir to combine and season with salt and pepper. I always suggest adding salt and pepper to your tastes because I know everyone has their own preferences.
Scoop the mixture into the peppers. There is plenty to fill 5-6 large peppers. Add just enough water to the bottom of the casserole dish that the bottom of the dish is covered. Around a half of a cup should be plenty and you can carefully pour in between the peppers. Tightly cover the peppers with aluminum foil. This will create steam to soften the peppers.
Place the baking dish in the preheated oven and bake for 35-40 minutes. This really depends on how soft you like your peppers cooked. Fork tender and not mushy is my preference.
Remove from oven and sprinkle with remaining cheese. Pop bake in the oven without the foil to melt the cheese for 2-3 minutes.
This is an ideal recipe to meal prep. You can make this ahead of time by preparing everything and assembling into the baking dish and then storing in the refrigerator for up to 2 days before baking. When ready to bake follow the instructions as listed, but remember to let the casserole dish come up to room temperature before placing in a hot oven. The contrast in temperature could cause it to crack.
You can also cook a huge batch of these stuffed peppers and then portion individually into airtight containers. Heat it up in the microwave and then serve with some salad. These are great for lunch at work.
Freezer- You can also freeze stuffed peppers in a freezer safe dish. Cook and assemble the filling inside the pepper. Make sure the filling has cooled completely and then wrap in a layer of plastic wrap and foil. Thaw overnight and bake as directed. Bring casserole dish to room temp before popping in the oven.
Storage is super simple for this recipe. If you have any leftovers then they are perfect afterwards for a light lunch. Allow any leftovers or extra batches to cool and then transfer them to an airtight container. Store in the refrigerator for 3-4 days.
VARIATIONS YOU CAN MAKE
There are so many variations of this recipe you can make. I love to change things up on busy weeknights and this is the perfect recipe to do it. Try these great ideas!
- I love adding some chili powder or chili flakes to add some spice and heat.
- You could add extra veggies such as mushrooms or zucchini to the sauce.
- A great way to make a low carb version using cauliflower rice instead of white rice.
- Black beans also make a great addition to this stuffed pepper recipe.
- The tomato sauce can be made even creamier by stirring in cream cheese.
- Mexican chicken or even leftover rotisserie chicken works really well instead of ground meat.
Do You Have To Boil Peppers Before Stuffing Them?
No, but the stuffed peppers will take a little longer to bake in the oven. By adding water to the bottom of the casserole dish and covering with foil they will steam perfectly in about 40 minutes.
What Do You Eat With Stuffed Peppers?
The great thing about stuffed peppers is that they really are already a complete meal containing, protein, carbohydrate, and vegetables. Of course if you want to add a little extra to the meal you can always add a salad like this amazing Arugula Apple and Walnut Salad or some veggies like these delicious Maple Balsamic Roasted Brussels Sprouts.
How Do You Cut Stuffed Peppers?
You can slice them in half from the top to the bottom or cut the top of the pepper. It really does not matter which way you cut them as long as they will fit inside your casserole dish. Make sure to clean out the seeds after you cut the peppers.
Looking For A Quick Dessert? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Ground Chicken Stuffed Bell Peppers Recipe
- casserole dish
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 14.5 ounce can petite diced tomatoes, with juice
- 1 cup jarred tomato basil marinara sauce
- 1 and ½ cups cooked white rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 and ½ cups Havarti cheese, grated (divided)
- salt and pepper to taste
- 6 large bell peppers, any color
- Preheat oven to 400° F. Heat a large skillet over medium heat.
- When skillet is hot add the olive oil and chopped onion. Sauté until onion has softened, about 5 minutes. Add minced garlic and sauté for 30 seconds.
- Add the ground chicken and brown as breaking up with a spoon. Cook for several minutes until no longer pink. Drain off any liquid.
- Add the canned tomatoes, sauce, white rice, Worcestershire sauce, parsley and half of the Havarti cheese. Stir to combine and season with salt and pepper.
- Scoop the ground turkey mixture into the peppers. There is enough to fill 5-6 large peppers. Add just enough water to the bottom of the casserole dish that the dish is covered. Tightly cover the peppers with aluminum foil. This will create steam to soften the peppers.
- Place the baking dish in the preheated oven and bake for 35-40 minutes. This really depends on how soft you like your peppers cooked. Fork tender and not mushy is my preference.
- Remove from oven and sprinkle with remaining cheese. Pop bake in the oven without the foil to melt the cheese for 2-3 minutes.