Chicken Stuffed Green Bell Peppers Recipes

PEPPERS STUFFED WITH CHICKEN AND RICE

Peppers Stuffed with Chicken and Rice image

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!

Provided by D*Star

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h20m

Yield 2

Number Of Ingredients 9

Ingredients

2 large green bell peppers
½ pound ground chicken
1 cup cooked rice
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
Scoop chicken mixture into the green peppers and cover with tomato sauce.
Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

Nutrition Facts : Calories 409 calories, Carbohydrate 40.3 g, Cholesterol 93 mg, Fat 8.9 g, Fiber 5.3 g, Protein 42 g, SaturatedFat 4.9 g, Sodium 1566.3 mg, Sugar 10.2 g

CHICKEN-STUFFED GREEN PEPPERS

Chicken-Stuffed Green Peppers image

Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 large green peppers
1/3 cup chopped onion
1 garlic clove, minced
2 tablespoons butter
3 cups diced cooked chicken
2 cups chicken broth
1 package (6 ounces) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.

CHICKEN-STUFFED GREEN BELL PEPPERS

Chicken-Stuffed Green Bell Peppers image

Make and share this Chicken-Stuffed Green Bell Peppers recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 large green peppers
1/3 cup chopped onion
1 teaspoon minced garlic
2 tablespoons butter or 2 tablespoons margarine
3 cups chopped cooked chicken
2 cups chicken broth
1 (6 ounce) package long grain brown and wild rice
1/3 cup chopped celery
1/4 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup grated parmesan cheese

Steps:

Cut tops off of peppers and remove seeds.
Place peppers in a large pot of boiling water and boil for 3 minutes.
Drain and rinse in cold water; set aside.
In a saucepan, cook onion and garlic in melted butter until tender.
Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
Lower heat; cover and simmer until the rice is tender.
Remove from heat; stir in tomatoes, mushrooms, and zucchini.
Spoon mixture into the peppers; put in a greased 2-quart casserole.
Spoon remaining rice mixture around the peppers.
Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

Nutrition Facts : Calories 539.5, Fat 18.1, SaturatedFat 8.1, Cholesterol 105, Sodium 938.1, Carbohydrate 53, Fiber 8.1, Sugar 11, Protein 43.5

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