Chicken stuffed peppers with rice recipes - Stuffed bell peppers

Author: Paul Pierson

Stuffed bell peppers Entree Lunch Dinner

Chicken and rice stuffed peppers are filled with a delicious combination of chicken, rice, mushrooms, tomato sauce, garlic, onions and other flavourful seasonings. Green bell peppers stuffed with ground chicken, rice, veggies, and cheese.

Peppers Stuffed with Chicken and Rice
Chicken and Rice Stuffed Peppers
Chicken and Rice Stuffed Peppers
Chicken Stuffed Peppers with Rice {GF, DF}
How do you cook chicken and rice with peppers and rice?
How to make stuffed peppers with rice?
How do you make a chicken and rice stuffed chicken?
How do you make chicken stuffed peppers?

Peppers Stuffed with Chicken and Rice

Green bell peppers stuffed with ground chicken, rice, veggies, and cheese. One of my best dishes yet!
Provided by: DStar
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 9

Ingredients:

Nutrition:

How to cook:

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.

Notes: Ground Chicken Stuffed Peppers with Rice, Add in the rice, ground chicken, tomato sauce, balsamic vinegar, oregano, salt, and pepper. Mix well to combine. Don’t be afraid to get in there …

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chicken and rice stuffed peppers peppers stuffed with chicken and rice stuffed with chicken and rice chicken stuffed peppers with rice

Chicken and Rice Stuffed Peppers

Chicken stuffed peppers are an excellent alternative to the heavier ground beef versions. The chicken is combined with rice and seasonings.
Provided by: Diana Rattray
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

Gather the ingredients.
Cook the rice following the package directions.
Fluff with a fork and set aside.
Heat the oven to 350 F/180 C/Gas Mark 4. Grease a shallow 2 1/2 or 3-quart baking dish.
Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
Put the peppers in a large saucepan and cover with water.
Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
Enjoy!

Notes: Ground Chicken Stuffed Peppers, In a large bowl, combine the cooked chicken, cooked brown rice, Italian seasoning, onion powder, garlic powder, tomato sauce and Parmesean …

Chicken and Rice Stuffed Peppers

Chicken and rice stuffed peppers are filled with a delicious combination of chicken, rice, mushrooms, tomato sauce, garlic, onions and other flavourful seasonings. This recipe is simple, easy to make and is so customizable that you can use it as a starting point for your own version of stuffed peppers!
Provided by: Michelle Dunster - DishesAndDustBunnies.com
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

6 Bell peppers, tops sliced off (see my note about peppers at the bottom of the recipe)
3 cups cooked brown rice
1 lb, chicken breast, chopped
1/2 medium onion, finely chopped
1 cup sliced mushrooms
1 cup chicken stock
1 cup tomato sauce
2 cloves of garlic, finely chopped
1/2 tbsp Italian seasoning
1/4 tsp smoked paprika
1/2 teaspoon salt
1 teaspoon pepper
1 tbsps cooking oil
1 cup water
1 cup mozzarella, shredded

How to cook:

Preheat the oven to 375°F.
Pour 1 cup of water into a 2 quart glass baking dish.
Into the baking dish, arrange the six bell peppers so that they are standing. The peppers should be sitting in the water. Set the baking dish aside while you prepare the filling.
In a large frying pan for skillet, heat the cooking oil on medium heat.
Add the onions and mushrooms to the pan along with the salt. Stir this around and cook for about 5 minutes or until everything is softened in the onions begin to look translucent.
Add the garlic to the pan and give it a stir to combine with the onions and mushrooms.
To the pan, add the pepper, smoked paprika and Italian seasoning. Stir to combine well.
Allow this to cook for five minutes more and then add the chicken to the pan.
Allow the chicken to cook and brown up in the pan with the other ingredients for about five minutes, while stirring a couple times.
Next add the chicken stock and the tomato sauce. Combine well with the ingredients of the pan.
Turn down the heat and add the cooked brown rice to the pan. Stir everything together and allow to simmer and reduce for about 10 minutes.
Fill each pepper a little more than 3/4 full using the rice and chicken mixture.
Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Make sure that the foil makes a tight seal so that the peppers cook properly.
Once the peppers have finished cooking, remove them from the oven and sprinkle mozzarella over each.
Place the peppers back into the oven uncovered and turn on the broiler setting. Broil for about 5 minutes to melt the cheese. Cheese should bubble up a bit and get a little golden color.
Enjoy!

Notes: Peppers Stuffed with Chicken and Rice, Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Advertisement Step 2 Cut tops off green peppers and place peppers in a baking …

Chicken Stuffed Peppers with Rice {GF, DF}

The ultimate comfort meal - chicken stuffed peppers with rice and carrots. A five ingredient recipe that is sure to be a family favorite. Gluten-Free Dairy Free & Paleo too!
Provided by: Vicky Berman
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: Russian
Number of ingredients: 9

Ingredients:

1 pound ground chicken
2 carrots (finely grated)
1/2 cup uncooked jasmine rice
salt/pepper to taste
1 tablespoon dried oregano
5 yellow and orange peppers
2 tablespoons mayonnaise (optional)
2 teaspoons Sriracha (optional)
For garnish: chopped green onions and cilantro (optional)

Nutrition:

How to cook:

Preheat oven to 425 degrees F.
Add rice to pot with 1 cup water. Bring to a boil, reduce heat and simmer for 4-5 minutes. Drain remaining water.
Mix chicken with carrots, oregano, salt and pepper.
Add rice.
Stuff peppers with chicken and rice mix. Add tops to the peppers.
Place peppers in deep casserole dish.
Mix 2 cups water with 2 tablespoons mayonnaise and 2 teaspoons sriracha (optional).
Add to casserole dish (or just add the water).
Bake at 425 for 45-50 minutes, then broil on high for 10 mins (optional)
Serve with sauce, garnished with green onions and cilantro.

Notes: 10 Best Chicken and Rice Stuffed Bell Peppers Recipes, bell peppers, minced onion, pepper, ground beef, salt, cooked rice and 4 more Chicken Tinga Burrito-Stuffed Bell Peppers Today bell peppers, reduced …