Easy Ground Chicken Stuffed Bell Peppers Recipe
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 amazing.
Servings: 6
Ingredients
- 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
Instructions
- 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 dish the peppers are in. 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 back in the oven without the foil to melt the cheese for 2-3 minutes.
Notes
Make Ahead
This is an ideal recipe to meal prep. You can make this ahead of time by adding everything to a 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.