Description

This Cheesy Baked Chicken Stuffed Peppers recipe features tender green bell peppers filled with a savory mixture of ground chicken, rice, onions, and garlic, all topped with melted mozzarella cheese and baked to perfection. A comforting and wholesome meal that’s easy to prepare and perfect for a family dinner.

Ingredients

Vegetables

2 large green bell peppers
0.25 cup chopped onion
Diced flesh from bell pepper tops (reserved)
Discarded seeds and stems from bell peppers
1 clove garlic, minced

Protein and Dairy

0.5 pound ground chicken
0.75 cup shredded mozzarella cheese

Grains and Sauces

1 cup cooked rice
1 cup tomato sauce

Spices

0.5 teaspoon ground black pepper
0.5 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Gather all the ingredients needed for the recipe. Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready when your peppers are stuffed and assembled.
Prepare the Peppers: Cut the tops off the green bell peppers and place them standing upright in a baking pan. Carefully dice any flesh surrounding the stems you cut off and set that aside for mixing later. Remove and discard the seeds and stems from the peppers completely.
Make the Filling: In a medium bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, ground black pepper, salt, and the diced bell pepper flesh you saved. Mix thoroughly until all ingredients are well incorporated.
Stuff the Peppers: Scoop the prepared chicken mixture into each hollowed green pepper. Once filled, pour tomato sauce evenly over the stuffed peppers, covering the filling.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Place it in the preheated oven and bake for 45 minutes to allow the filling to cook through and the peppers to soften.
Add Cheese and Finish Baking: Carefully remove the foil and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown.

Notes

Make sure to discard all seeds and stems from the peppers to avoid any bitterness.
Use cooked rice to prevent excess moisture in the filling.
Covering the dish with foil during the initial baking keeps the peppers moist and tender.
You can substitute mozzarella with other cheeses like cheddar or Monterey Jack for different flavor profiles.
Let the stuffed peppers rest for a few minutes after baking to set before serving.