Chicken Stuffed Peppers

Ground Chicken Stuffed Peppers use lean ground chicken, rice and simple sauce. Savory delicious filling is finished with melted cheese on top. What an easy and tasty way to enjoy sweet bell peppers!

White or brown rice Bell peppers Onion Garlic Ground chicken Italian seasoning Salt Ground black pepper Red pepper flakes Oil Tomato sauce Balsamic vinegar Parmesan cheese Mozarella Water or broth

What You Need

Preheat oven to 350 degrees F and cook rice as per package instructions.


Cut bell peppers in half lengthwise, remove seeds and white membrane. You can also cut off the stem, if desired. Add to 9×13 baking dish and another 8×8 baking dish and set aside.


Preheat large skillet on medium-high heat and add onion, garlic, ground chicken, Italian seasoning, salt, pepper and red pepper flakes. Cook until fully cooked, about 10 minutes, stirring often and breaking up the meat.


When the meat is fully cooked add in the cooked rice, tomato sauce, balsamic vinegar, and Parmesan cheese. Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juices.


Spoon the filling into the halved bell peppers, stuffing well with slight domes. Pour in water or broth into baking dishes, cover with foil and bake for 35 minutes.


Remove the foil, sprinkle peppers with mozzarella cheese, and bake for another 10 minutes until cheese has melted. Remove peppers from the oven and serve hot.



Refrigerate leftovers for up to 5 days in an airtight container. Reheat in microwave or place in a pot with a splash of water, cover and simmer for 5-10 minutes until steamed through.

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