Ground Chicken Stuffed Peppers (healthy + easy)
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These ground chicken stuffed peppers are made with tender ground chicken, white rice, chopped carrots, marinara sauce, and topped with gooey cheese. They are a breeze to put together and make the perfect weeknight dinner or a quick and easy meal prep.
Looking for more macro friendly recipes? Try this macro friendly chili, penne with chicken and broccoli, or teriyaki turkey rice bowl next.
These Ground Chicken Stuffed Peppers are my go-to when I want all the flavors and feels of a classic stuffed pepper but with a lighter twist. By using ground chicken, we’re dialing back on some the fat and calories but not skimping on taste.
This stuffed peppers recipe is perfect for those days when you want comfort food with a fresher feel. Trust me, after trying these, you might just find yourself opting for ground chicken more often.
For another yummy comfort food recipe try this chicken parmesan with Alfredo sauce.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Ground Chicken Stuffed Pepper Recipe:
Ingredient Notes
Bell Peppers: I love using a combination of orange, yellow, and red bell peppers. Opt for bigger bell peppers; they’re simpler to stuff and can pack in more of that delicious filling!
Lean Ground Chicken: I use 93% lean for this recipe. You could also use lean ground turkey.
White Rice: You could also use brown rice or quiona for some added fiber and nutrients.
Marinara Sauce: My favorite is Raos brand or Prego Farmers Market. You can also use your favorite tomato sauce.
How to make Ground Chicken Stuffed Peppers: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Slice the bell peppers in half lengthwise. Remove the seeds and membranes. Arrange these pepper halves in a baking dish, cut-side up.
Step 2: Heat a large skillet over medium heat. Add the ground chicken and season with the salt and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
Step 3: Add the diced carrot to the skillet and cook until it begins to soften, about 2-3 minutes. Add the minced garlic clove and add it to the skillet, cooking for another minute until fragran
Step 4: Stir in the onion powder, Italian seasoning, cooked rice, and marinara sauce. Allow the meat mixture to simmer for about 2 minutes.
Step 6: Divide the ground chicken mixture evenly among the prepared pepper halves and sprinkle the shredded mozzarella and Parmesan cheese on top of each pepper half.
Step 7: Bake for about 35 minutes, or until the cheese is bubbly and lightly browned and the peppers are tender.
Recipe Tips and Tricks
If your peppers don’t sit flat in the baking dish, slice a tiny piece off the bottom to stabilize them. Just be careful not to cut a hole!
Before stuffing, you can blanch the bell pepper halves in boiling water for 3-4 minutes. This reduces the baking time
Larger bell peppers are easier to stuff and hold more filling. Smaller ones might cook quicker, so adjust baking time accordingly.
Recipe Shortcuts
Chopping Shortcut: Use a veggie chopper to to quickly dice your or carrots or if you decide to add extra veggies like onions, celery, or other veggies to the mix.
Use Pre-cooked Rice: You can either use leftover rice from another meal or purchase pre-cooked rice packets that only need a quick reheating.
Prep Ahead: Make the ground chicken filling a day ahead and store it in the refrigerator. When you’re ready to make the stuffed peppers, just stuff, top with cheese, and bake!
Microwave Hack: To soften the peppers a bit before stuffing (especially if you’re in a hurry and can’t blanch them), place them in a microwave-safe dish with a little water, cover, and microwave for a few minutes.
Meal Prep and Storage
Meal Prep: These stuffed peppers are awesome for meal prep! They reheat really well for lunches or dinners throughout the week. After they’ve cooled, transfer them to an airtight container and they’ll be good in the fridge for up to 5 days
Storage: Ensure your peppers are in an airtight container to maintain their freshness. They’ll stay delicious in the fridge for up to 5 days.
Freezing: Once they’ve cooled, wrap each stuffed pepper individually in plastic wrap or foil. Place them in a zip-top bag, squeezing out as much air as possible, and store in the freezer. They’ll be tasty for up to 2-3 months. Thaw in the fridge or at room temperature when you’re ready to enjoy.
Reheating: If you’re in a hurry, microwave them for 1-2 minutes. For a more even heat, pop them in a preheated oven at 350°F for about 15-20 minutes, or until they’re heated throughout.
What Is a Good Side Dish for Stuffed Peppers?
Stuffed peppers are a hearty dish on their own, but you many want to add a side dish to round out your meal. Here are some side dishes that go well with stuffed peppers:
Salads: A classic ceaser salad, arugula apple salad, or even a healthy pasta salad would all make a great side for these stuffed peppers.
Breads: Garlic bread, focaccia, or ciabatta can be used to mop up any extra sauce or filling. Yum!
Veggies: Roasted vegetables (think zucchini, cherry tomatoes, and eggplants roasted with olive oil and herbs), steamed green beans, and sautéed spinach would all compliment these stuffed peppers perfectly.
Soup: A smooth tomato soup can echo the flavors in the stuffed peppers or a hearty vegetable soup (such as minestrone) can be yummy addition, especially in cooler weather.
Recipe Variations
Protein Changes: Substitute the chicken with ground turkey or lean ground beef for an equally delicious flavor. You can also use lentils, quinoa, or a meat substitute like tofu or tempeh.
Grain Variations: Swap the white rice for cooked quinoa for a protein-packed alternative. Or use farro or barley for a yummy and chewy texture.
Low Carb Variation: Swap out the white rice for cauliflower rice and ppt for a no-sugar-added marinara sauce to reduce carbs.
Sauce Tweaks: Change the flavor profile entirely by swapping out marinara for alfredo or pesto sauce. these options. Or a Southwestern spin, replace marinara with salsa.
Mix-ins: Mushrooms, corn, or black beans can add variety and a different flavor profile, especially with the southwestern variation.
Spice it Up: Add some cajun or creole seasoning for a Southern touch or some chili powder or red pepper flakes if you like it hot.
Themed Variations:
Asian Style: Use ground pork, a splash of soy sauce, ginger, and scallions. Replace rice with cauliflower rice for a lighter option.
Buffalo Chicken Stuffed Peppers: Substitute the marinara sauce with buffalo sauce and add a splash of ranch or blue cheese dressing to the chicken mixture for creaminess.
Taco Stuffed Peppers: Season the ground chicken with taco seasoning, substitute the marinara sauce with salsa, and mix in black beans, corn, and diced tomatoes (canned, drained) for additional filling.
Frequently Asked Question’s
It’s not mandatory to precook peppers before stuffing, but blanching them for a few minutes in boiling water can help achieve a softer texture, especially if you prefer your stuffed peppers to be on the tender side. If you like a firmer, crunchier pepper, you can stuff them raw and just bake longer in the oven.
Yes, you can use mini peppers! Just adjust the cooking time as they’ll take less time to cook compared to larger bell peppers. Ensure the filling is heated through and the mini peppers are tender.
If your filling feels dry, you can add a bit more marinara sauce or a splash of chicken broth to moisten it up.
For a vegetarian version, consider using lentils, quinoa, or a meat substitute. For a vegan version, use plant-based cheese and ensure all other ingredients align with a vegan diet.
My favorite
Healthy Chicken Recipes
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Ground Chicken Stuffed Peppers
Ingredients
- 1 lb lean ground chicken
- 4 bell peppers
- 1 carrot diced
- 1 cup cooked white rice
- 2 cups marinara sauce
- 1 garlic clove minced
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup mozzarella shredded
- 1 cup parmeson cheese shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise. Remove the seeds and membranes. Arrange these pepper halves in a baking dish, cut-side up.
- Heat a large skillet over medium heat. Add the ground chicken and season with the salt and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced carrot to the skillet and cook until it begins to soften, about 2-3 minutes. Add the minced garlic clove and add it to the skillet, cooking for another minute until fragrant.
- Stir in the onion powder, Italian seasoning, cooked rice, and marinara sauce. Allow the mixture to simmer for about 2 minutes.
- Divide the ground chicken mixture evenly among the prepared pepper halves and sprinkle the shredded mozzarella and Parmesan cheese on top of each pepper half.
- Bake in the preheated oven for about 35 minutes, or until the cheese is bubbly and lightly browned and the peppers are tender.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data