CHICKEN AND RICE STUFFED PEPPERS
Steps:
- Gather the ingredients.
- Cook the rice following the package directions.
- Fluff with a fork and set aside.
- Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
- Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
- Put the peppers in a large saucepan and cover them with water.
- Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
- In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
- In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
- Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
- Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
- Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
- Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 58 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 387 mg, Sugar 2 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN AND RICE STUFFED PEPPERS
My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!
Provided by PSU Lioness
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
- Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
- While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
- Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
- Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
- Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
- Let the mixture cook on Low heat for about 10 minutes to blend flavors.
- Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
- Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
- Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
- PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!
CHICKEN AND RICE STUFFED BELL PEPPERS
Make and share this Chicken and Rice Stuffed Bell Peppers recipe from Food.com.
Provided by The Finicky Chef
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
- To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
- Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.
Nutrition Facts : Calories 259.8, Fat 9.9, SaturatedFat 4.4, Cholesterol 60, Sodium 279.2, Carbohydrate 21.9, Fiber 1.7, Sugar 2.4, Protein 19.9
PEPPERS STUFFED WITH CHICKEN AND RICE
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
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
PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE
Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!
Provided by Aundrea Lynn
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
- Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
- While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
- Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
- Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
- Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Spoon rice mixture into the green peppers. Top with remaining cheese.
- Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g
WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS
6 points. Makes 10 servings.*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}
Provided by Stacie Lora
Categories < 4 Hours
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- MELT margarine or butter in a large saucepan over medium heat.
- Add celery and cook about 5 minutes or till tender.
- STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
- Stir in chicken; heat through.
- Stir in rice; remove from heat.
- TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
- Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
- Divide chicken mixture among the pepper halves.
- Sprinkle with lemon-pepper seasoning.
- Cover and refrigerate up to 24 hours.
- TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
- Top with cheese and pimiento.
- Bake, uncovered, about 5 minutes more or till cheese is just melted.
- *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.
Nutrition Facts : Calories 279, Fat 11.6, SaturatedFat 4.7, Cholesterol 56.8, Sodium 424.2, Carbohydrate 22.8, Fiber 1.8, Sugar 2.6, Protein 20.2
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
CHICKEN WILD RICE STUFFED RED PEPPERS
Something special!
Provided by www.sgdlcq.xyz
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
- Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
- Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.3 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2.2 g, Sodium 1000 mg, Sugar 6.2 g
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