Description
This Cheesy Baked Chicken Stuffed Peppers recipe features tender green bell peppers filled with a flavorful mixture of ground chicken, rice, and seasonings, all topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers make a hearty and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
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 (not used)
Filling
- 0.5 pound ground chicken
- 0.75 cup shredded mozzarella cheese
- 1 cup cooked rice
- 1 clove garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Sauce
- 1 cup tomato sauce
Instructions
- Preparation: Gather all ingredients. Preheat your oven to 350°F (175°C) to ensure it’s ready when the stuffed peppers are assembled.
- Prepare the Peppers: Cut the tops off the green bell peppers and set them standing upright in a baking pan. Dice any flesh from the tops you cut off and set aside for the filling. Remove and discard all seeds and stems.
- Make the Filling: In a medium bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, black pepper, salt, and the reserved diced bell pepper flesh. Mix thoroughly until well combined.
- Stuff the Peppers: Scoop the chicken mixture into each hollowed bell pepper until filled. Pour the tomato sauce evenly over the stuffed peppers, covering the filling.
- Bake Covered: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 45 minutes to cook the filling through and soften the peppers.
- Add Cheese and Finish Baking: Remove the foil carefully and sprinkle shredded mozzarella cheese on top of each stuffed pepper. 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
- For best results, use fresh green bell peppers that can stand upright easily.
- Cooking rice in advance saves time and helps the filling hold together better.
- Covering the dish during initial baking keeps the peppers tender and juicy.
- You can substitute mozzarella with another melting cheese like cheddar or Monterey Jack.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
