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Ground chicken stuffed peppers in a white baking dish.
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5 from 1 vote

Ground Chicken Stuffed Peppers

These Ground Chicken Stuffed Peppers are made with tender ground chicken, white rice, chopped carrots, mariniara 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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch/Dinner
Cuisine: American
Servings: 8
Calories: 250kcal
Author: Rachel Oostdyk

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

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.

Nutrition

Calories: 250kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 803mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g