Chicken Stuffed Bell Peppers Recipes

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CHICKEN STUFFED BELL PEPPERS RECIPE



Chicken Stuffed Bell Peppers Recipe image

These chicken stuffed peppers are made with ground chicken, rice, and sauteed vegetables. It's a traditional Slavic dish that is loved by many.

Provided by Dina

Categories     Main Course

Time 2h15m

Number Of Ingredients 13

9 large red bell peppers
2-3 tbsp olive oil
1 1/2 lb. ground chicken thighs
2 medium onions
3 medium carrots
1 garlic clove
2 cups white rice
2 1/2 cups chicken broth
1 tbsp salt
1 tsp black pepper
2 tbsp fresh dill (chopped)
1 14 oz can crushed tomatoes
1/2 cup water

Steps:

  • Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.
  • Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.
  • Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.
  • Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.
  • Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.
  • Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9x13 deep baking dish.
  • Pour the crushed tomatoes over each pepper. Pour about 1/2 cup of water to the bottom of the baking dish.
  • Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.

Nutrition Facts : Carbohydrate 45 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 1095 mg, Fiber 4 g, Sugar 7 g, Calories 403 kcal, ServingSize 1 serving

THAI-STYLE CHICKEN STUFFED BELL PEPPERS



Thai-Style Chicken Stuffed Bell Peppers image

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

Provided by PumpKIM

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium bell peppers
1 1/2 lbs ground chicken
3/4 cup salsa
1/2 cup peanut butter
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1 teaspoon lime juice
1/4 cup chopped peanuts

Steps:

  • Preheat oven to 400°F.
  • Cut the tops off of the peppers and scrape out the insides.
  • Once cleaned out, place peppers in a casserole dish.
  • Brown the chicken.
  • Drain off excess fat.
  • In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
  • Fold into the chicken.
  • Spoon the mixture into the peppers.
  • Add 4 tablespoons of hot water to bottom of baking dish.
  • Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.

CHICKEN PARM-STUFFED BELL PEPPERS RECIPE BY TASTY



Chicken Parm-Stuffed Bell Peppers Recipe by Tasty image

Here's what you need: nonstick cooking spray, chicken breast, salt, pepper, dried oregano, garlic powder, dried rosemary, onion powder, all purpose flour, large eggs, plain breadcrumbs, bell peppers, marinara sauce, parmesan cheese, fresh mozzarella cheese

Provided by Frank Tiu

Categories     Dinner

Yield 15 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
2 lb chicken breast, diced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried rosemary
2 teaspoons onion powder
2 cups all purpose flour
6 large eggs, beaten
3 cups plain breadcrumbs
9 bell peppers, halved lengthwise, seeds and ribs removed
3 cups marinara sauce
1 cup parmesan cheese, grated
32 oz fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
  • In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
  • Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
  • Bake for 25 minutes, or until golden brown.
  • Arrange the bell peppers, cut-side up, on the greased baking sheet.
  • Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
  • Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 53 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, Sugar 9 grams

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

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

SPICY CHICKEN STUFFED BELL PEPPERS



Spicy Chicken Stuffed Bell Peppers image

My DH created this delicious recipe. It's a great alternative to ground beef stuffed peppers. This recipe serves 8-10 people.

Provided by Jennifer K.

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
14 ounces tomato sauce
2 (1 1/4 ounce) packets taco seasoning
12 ounces taco sauce
1 medium onion, diced
2 (2 1/4 ounce) cans black olives, diced
2 cups shredded Mexican blend cheese
4 -5 large bell peppers, green, red, yellow (I like red!)

Steps:

  • Preheat oven to 350°F.
  • Boil chicken in a large pot until no longer pink.
  • When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
  • Add tomato sauce, taco seasoning, olives and taco sauce.
  • Reduce heat and simmer 10 minutes.
  • Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
  • Remove from oven and drain any juice from peppers.
  • Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
  • Bake at 350°F for approximately 40-45 minutes.

CHICKEN SALAD-STUFFED PEPPERS



Chicken Salad-Stuffed Peppers image

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. - Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 green onions, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat., Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain., Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.

Nutrition Facts : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

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

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.

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