Easy Breezy Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers

Are you looking for a healthy, quick, and easy meal to pop into the oven after a long day at work or running around with the kids? This easy breezy chicken stuffed pepper recipe is just what you are looking for.

This recipe uses leftover chicken, so there is no waste and you save time and money by cooking once and eating twice!

All of the chopping and dicing prep work can be done the night before while you are making your first chicken meal. It will be ready for you to make when you walk through the door.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hours 30 min
Yield: 4 servings

Ingredients:

  • 4 large sweet green peppers
  • 1/4 cup onion, chopped fine
  • 1 clove minced garlic
  • 2 Tablespoons olive oil
  • 3 1/2 Cups cooked chicken, diced
  • 1 can chicken broth (about 2 cups)
  • ½ teaspoon Italian seasoning
  • 1/3 Cup celery,sliced
  • 6 ounces white or brown rice
  • 1 Can 14.5 ounce can diced tomatoes (you will use the whole can, including the liquid)

Directions:

  1. Preheat the oven to 350 degrees.
  2. Carefully slice off the tops of peppers. Wash and remove the seeds. Pat dry with a paper towel.
  3. In a sauté pan, cook the onion and garlic in the olive oil until tender.
  4. Add chicken, broth, rice, celery, and Italian seasoning bring to a boil. Reduce heat, cover and simmer for about 25 minutes or until the rice is tender.
  5. Remove rice mixture from heat, and stir in tomatoes. Spoon into peppers and place in a greased 2 quart baking dish. Place the remaining rice mixture around the peppers.
  6. Cover and bake in a 350 degree oven for about 25 to 30 minutes or until the peppers are tender and filling is
    heated through.

Tips and Variations:

You can add more fresh vegetables if you are a veggie lover. Add ½ to 1 cup of any of the following vegetables (diced) to the rice mixture:

  • Zucchini
  • Mushrooms (any variety)
  • Yellow Squash
  • Eggplant

You can use other colored peppers, such as orange peppers, red peppers or yellow peppers. If you want to serve this for company, it would make a pretty platter!

Use a different kind of onion to change up the flavor. Use a low-sodium chicken broth if you are watching your salt intake. If you like a buttery taste, use butter to sauté the garlic and onions instead of olive oil.

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7 Responses to Easy Breezy Chicken Stuffed Bell Peppers

  1. Dylan June 9, 2011 at 3:21 am #

    Takes waaay longer than a half hour. Takes about two hours, including cooking the chicken and preparing all the food. Other than that, its freaking awesome.

  2. admin June 9, 2011 at 11:37 am #

    Hey,

    Thank you for your feedback, the comments, especially about your experience are very welcome here! :) Corrected cooking time information, thanks to Dylan…

  3. Pam August 16, 2011 at 3:50 am #

    I loved the recipe. I did make some changes. I used carrots instead of celery because none on hand. I used a packet of saffron rice that included spices. It is 5 ounces so I added some white rice. No Italian spices needed. Canned tomatoes included green peppers and onion. I had to cook for another 25 minutes to cook peppers.

  4. julie August 18, 2011 at 12:11 am #

    awesome….we like it with out tomatoes and no celery just chicken and zuccini….onions and garlic in orange red n yellow peppers with cheese and cooking creme savory garlic……yum try it!

  5. thetachef September 17, 2011 at 7:51 pm #

    May I suggest that you blanch the peppers in boiling water for about 3 to 5 minutes to soften. Drain well and stuff the peppers. Continue with recipe.

  6. Madison July 22, 2013 at 11:51 pm #

    I added green onion and I seasoned my chicken and cut it before I cooked it

  7. admin July 23, 2013 at 8:06 am #

    Hey Madison,

    Can you share a picture of your dish?

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