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This chicken stuffed pepper recipe is hearty and quite flavorful, I must add. It combines tender bell peppers with a savory filling of chicken, rice, and vegetables.
This recipe is a great way to use up fresh ingredients. Each bite is packed with delicious flavors and aromatic spices like paprika and cumin. Simple to prepare and loaded with goodness, they bring both comfort and nutrition to the table. Here’s how you can make it at home.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1/2 cup round grain rice (Arborio or Jasmine work well)
- 6 bell peppers
- 5 mushrooms
- 1 onion
- 1
carrot - 2 cloves of
garlic - 1 teaspoon paprika
- 1 teaspoon cumin
- Salt, to taste
- Black pepper, to taste
Prep time: 20 minutes | Cook time: 40 minutes
Servings: 6
Instructions:
- Preheat the oven to 350°F (180°C).
- Wash the bell peppers, slice off the tops, and remove the seeds and membranes.
- Peel the
carrot and onion. Dice the onion and grate thecarrot . Finely chop thegarlic . - Cut the chicken thighs into small pieces.
- Heat a skillet with a bit of olive oil over medium heat. Add the diced onion, grated
carrot ,garlic , mushrooms, and chicken to the skillet, cooking until the chicken is no longer pink and the vegetables soften. - Season the chicken mixture with paprika, cumin, salt, and black pepper. Stir to combine.
- In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked. Drain and set aside.
- Combine the partially cooked rice with the chicken and vegetable mixture in a large bowl. Mix well and adjust the seasoning if needed.
- Stuff each bell pepper with the chicken and rice mixture and place them upright in a baking dish. Add a little water or tomato juice to the bottom of the dish for moisture.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the tops of the peppers are lightly browned.
Serve and enjoy your delicious stuffed peppers!
How To Make Chicken Stuffed Peppers
Try these flavorful chicken-stuffed peppers, packed with a hearty filling and baked to perfection! A delicious, wholesome meal that's easy to prepare and sure to impress.
Ingredients
- 4 skinless chicken thighs boneless
- ½ cup round grain rice (Arborio or Jasmine work well)
- 6 bell peppers
- 5 mushrooms
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 tsp paprika
- 1 tsp cumin
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Wash the bell peppers, slice off the tops, and remove the seeds and membranes.
- Peel the carrot and onion. Dice the onion and grate the carrot. Finely chop the garlic.
- Cut the chicken thighs into small pieces.
- Heat a skillet with a bit of olive oil over medium heat. Add the diced onion, grated carrot, garlic, mushrooms, and chicken to the skillet, cooking until the chicken is no longer pink and the vegetables soften.
- Season the chicken mixture with paprika, cumin, salt, and black pepper. Stir to combine.
- In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked. Drain and set aside.
- Combine the partially cooked rice with the chicken and vegetable mixture in a large bowl. Mix well and adjust the seasoning if needed.
- Stuff each bell pepper with the chicken and rice mixture and place them upright in a baking dish. Add a little water or tomato juice to the bottom of the dish for moisture.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the tops of the peppers are lightly browned.
