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PrintEasy Chicken Stuffed Peppers
This simple recipe is packed with flavour. Using peppers as a serving vessel means easy cleanup and automatic portion control! Nutty brown rice, mushrooms, and carrots create a hearty, delicious dish.
![[+]](/images/uploads/recipes/2010/Nov/12/241_view.jpg)
Easy Chicken Stuffed Peppers
1 lb
lean ground chicken
450 g
2
yellow pepper(s)
2
1
red pepper(s)
1
1
green pepper(s)
1
1
jalapeño pepper, seeded, chopped
1
1/4 cup + 1 Tbsp
barbecue sauce
60 mL + 15 mL
2 cups
brown basmati rice, cooked
500 mL
1
egg(s), medium
1
1 cup
mushrooms, sliced
250 mL
1 cup
carrot(s), grated
250 mL
1 tsp
cumin, ground
5 mL
8 sprigs
parsley, (optional garnish)
8 sprigs
Preparation
Serves 8
Cook time :
45 min
|
Preparation time :
10 min
Easy Chicken Stuffed Peppers
1
Preheat oven to 350°F (190°C).
2
Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.
3
Mix ground chicken with cooked rice and remainder of ingredients.
4
Fill peppers with chicken and rice mixture. You can mound them fairly high. Arrange in a baking dish and add a cup of water to bottom of baking dish.
5
Bake for 45 minutes or until ground chicken stuffed peppers are thoroughly cooked and no hint of pink remains in the ground chicken.
Notes: You can use leftover cooked rice in this recipe. Any cooked grain would work well such as barley or millet. If you have leftover filling bake it in a small oven proof bowl and use it as a mini-meatloaf for sandwiches or wraps. You can also pack leftover peppers in lunches.
