Easy Chicken Stuffed Peppers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
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.
Mix ground chicken with cooked rice and remainder of ingredients.
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.
Bake for 45 minutes or until ground chicken stuffed peppers are thoroughly cooked and no hint of pink remains in the ground chicken.
Helpful Tip
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.
Nutrition Info
| Per 260 g serving | Amount |
|---|---|
| Calories | 230 |
| Protein | 14 g |
| Fat | 9 g |
| Carbohydrate | 25 g |
| Fibre | 3 g |
| Sugar | 5 g |
| Cholesterol | 65 mg |
| Sodium | 140 mg |
| Per 260 g serving | % Daily Value |
|---|---|
| Potassium | 8 |
| Calcium | 4 |
| Iron | 10 |
| Vitamin A | 50 |
| Vitamin C | 220 |
| Vitamin B6 | 12 |
| Vitamin B12 | 3 |
| Folate | 10 |
| Zinc | 3 |
