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Homemade Ground Chicken Stuffed Peppers photo

Ground Chicken Stuffed Peppers

Easy baked bell peppers stuffed with seasoned ground chicken, rice, spinach, and cheese.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula
  • 9x13 inch Baking Dish
  • Cutting Board
  • Knife
  • Measuring cups and spoons

Ingredients
  

  • 1 pound lean ground chicken
  • 1/2 yellow onion finely diced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups fresh baby spinach
  • 15 ounces fire-roasted diced tomatoes with juices 1 can
  • 3-4 bell peppers halved and seeds removed
  • 1 cup cooked rice
  • 1 cup shredded mozzarella cheese
  • fresh parsley chopped, for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat a large skillet over medium heat and add the ground chicken and finely diced onion; cook, breaking the meat up with a spatula, until the chicken is cooked through, about 6–8 minutes. Drain any excess liquid from the pan if needed.
  • Stir in the Italian seasoning, garlic powder, kosher salt, and black pepper until evenly combined.
  • Add the fresh spinach, cooked rice, and fire-roasted diced tomatoes (with juices) to the skillet; cook, stirring occasionally, until the spinach is wilted and the mixture is heated through.
  • Meanwhile, cut each bell pepper in half lengthwise and remove the ribs and seeds; arrange the pepper halves cut side up in a 9×13-inch baking dish.
  • Spoon a heaping scoop of the meat and rice mixture into each pepper half, distributing it evenly. Sprinkle shredded mozzarella cheese over each stuffed pepper.
  • Pour about 1/2 cup of water into the bottom of the baking dish, then bake in the preheated oven until the peppers are tender and the cheese is melted, about 20–30 minutes.
  • Garnish with chopped fresh parsley and serve immediately.

Notes

  • Lean ground chicken may be substituted with ground turkey.
  • White onion can be used in place of yellow onion.
  • Regular diced tomatoes may be used if fire-roasted are unavailable.
  • Use any color bell peppers or a mix as desired.
  • One cup cooked rice is used; brown rice works as a higher-fiber option.
  • Recipe yields enough filling for 6–8 pepper halves depending on pepper size.