Ground Chicken Stuffed Peppers

Ground Chicken Stuffed Peppers are a simple yet satisfying meal that brings together tender ground chicken, fluffy white rice, and a rich marinara sauce all baked inside vibrant bell peppers. This dish is perfect for a quick weeknight dinner or preparing ahead for meal prep without sacrificing flavor or nutrition. The cheesy topping melts into delicious gooey goodness that makes these stuffed peppers comforting and crowd pleasing.

I first made this recipe when I needed an easy dinner that didn’t feel boring, and now it’s a regular in my rotation because it’s both wholesome and tasty

Ingredients

• Ground chicken: One pound lean ground chicken for a lean protein base that stays tender
• Bell peppers: Four bell peppers choose firm, colorful ones to brighten your plate and provide a perfect vessel
• Carrot: One carrot diced finely to add natural sweetness and subtle texture
• Cooked white rice: One cup cooked white rice to bulk up the filling and absorb flavors
• Marinara sauce: Two cups marinara sauce for rich tomato flavor and moisture
• Garlic: One garlic clove minced to bring fragrant warmth
• Onion powder: One teaspoon onion powder for depth without chopping fresh onions
• Italian seasoning: Two teaspoons Italian seasoning for an herby, aromatic lift
• Salt: Half teaspoon salt to enhance all the flavors
• Black pepper: Half teaspoon black pepper for a mild kick
• Mozzarella cheese: One cup shredded mozzarella cheese that melts beautifully
• Parmesan cheese: One cup shredded Parmesan cheese for a sharp, savory finish
• Picker tip: When picking peppers look for ones without blemishes and with firm stems so they hold up well in the oven

Instructions

Preheat:

Preheat your oven to 375 degrees Fahrenheit.

Prepare peppers:

Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cutside up in a baking dish so they are steady and ready to fill.

Brown chicken:

Heat a large skillet over medium heat and add the ground chicken. Season with salt and pepper then cook while breaking it up with a spoon. Let it brown and cook through fully, about five to seven minutes, so it develops rich flavor and no pink remains.

Cook vegetables and garlic:

Add the diced carrot to the skillet and cook for about two to three minutes or until it starts to soften, then add the minced garlic clove and stir for one more minute until it becomes fragrant.

Season and combine:

Sprinkle in the onion powder and Italian seasoning, then fold in the cooked rice and marinara sauce. Let the mixture simmer gently for two minutes so all the flavors meld and the filling becomes cohesive but not mushy.

Fill and top:

Spoon the ground chicken mixture equally into each prepared pepper half. Generously sprinkle shredded mozzarella and Parmesan cheese on top of each one to create a cheesy crust as it bakes.

Bake:

Place the baking dish in the oven and bake for approximately thirty five minutes until the cheese is bubbly, lightly golden, and the peppers are tender but still hold their shape well.

The bell peppers are my favorite part not just because they add color but because baking them softens the edges while still providing a subtle crunch. I remember making this recipe for a family dinner and seeing everyone reach for seconds without hesitation. The combination of juicy chicken and rich cheese always impresses.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350 degrees Fahrenheit covered with foil for about 15 minutes or until heated through to keep the peppers moist and cheese melty.

Ingredient substitutions

Ground turkey or lean beef can be used instead of ground chicken for a different flavor profile. Brown rice or quinoa can replace white rice to add more fiber and a nuttier texture. Swap marinara sauce for a homemade tomato sauce or even a smoky chipotle sauce to add a kick.

Serving suggestions

Serve these stuffed peppers alongside a crisp green salad to add freshness, or with garlic bread to soak up the extra sauce. A dollop of Greek yogurt or sour cream on top can add creaminess and balance the tomato acidity.

These ground chicken stuffed peppers make an easy, nutritious weeknight dinner that reheats and freezes well. They’re flavorful, customizable, and crowd pleasing.

Common Questions About Recipes

→ What type of peppers work best for stuffing?

Bell peppers with sturdy walls like green, red, or yellow varieties work best to hold the filling during baking without collapsing.

→ Can I prepare the filling ahead of time?

Yes, the ground chicken mixture can be cooked and stored in the refrigerator a day before assembling and baking.

→ Is it necessary to blanch the peppers before stuffing?

Blanching the peppers briefly softens them, reducing baking time and helping them hold their shape better.

→ What cheeses complement the filling well?

Mozzarella provides a creamy melt while Parmesan adds a sharp, savory note, creating a rich topping.

→ How can I adjust the seasoning for more flavor?

Adding Italian seasoning, garlic, and onion powder enhances the savory profile, but you can customize with herbs like basil or oregano.