Chicken Stuffed Green Peppers
Submitted by happyzhangbo
Bell peppers stuffed with seasoned chicken, mushrooms, and rice, then topped with melted cheese. This lighter take on classic stuffed peppers delivers all the comfort with less beef.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSwitching to ground chicken and chicken-flavored rice gives these stuffed peppers a lighter feel while keeping them satisfying.
Blanching the peppers first softens them just enough so they finish cooking perfectly in the 20-minute bake without turning mushy.
The mushrooms add an earthy richness that makes up for the missing beef, especially when browned in butter until golden.
Kitchen Tips
- Blanch efficiently: Drop whole peppers in boiling water for 3-4 minutes, just until they start to soften. They’ll finish cooking in the oven.
- Dice chicken evenly: Cut the chicken into uniform small pieces so it browns evenly and cooks through at the same rate.
- Save cheese for the top: Reserve a generous handful of cheese to sprinkle on top before baking. It creates that golden, bubbly finish everyone loves.
- Test the filling: Since everything is pre-cooked, you’re just heating through. The peppers are done when they’re tender and the cheese is melted.
Ingredients
Directions
Blanch the green peppers until barely beginning to soften.
Cut the chicken in small dice and brown in a bit of vegetable oil. Season to taste with salt and black pepper.
Prepare rice according the box, then brown the mushrooms with the butter and season with salt and pepper.
Mix all ingredients together but save some cheese for topping the peppers.
Stuff the peppers, top with cheese, bake at 400°F for 20 minutes.
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