Description
Vibrant bell peppers filled with seasoned ground chicken, rice, herbs, and tomato sauce, baked to tender perfection. A customizable, protein-rich meal that reheats beautifully for meal prep.
Ingredients
1 lb (450g) ground chicken (90-93% lean)
4 large yellow bell peppers
1 cup long-grain rice (or substitute basmati/millet)
1 tbsp olive oil (or avocado oil)
1 tbsp Italian herb blend (fresh oregano/rosemary if available)
1 cup tomato sauce (no-sugar-added preferred)
Salt and pepper to taste
1/2 cup water (for baking)
Instructions
Bring a small pot of salted water to a boil for the rice.
Heat olive oil in a skillet over medium-high heat.
Add ground chicken, breaking apart with a spoon until browned.
Stir in herbs, salt, and pepper; cook 2 minutes to blend flavors.
Remove from heat and mix in cooked rice and tomato sauce.
Cut peppers lengthwise and remove seeds/ribs.
Place in a greased 9×13-inch baking dish.
Scoop the chicken-rice mixture into each pepper half.
Pour 1/2 cup water into the dish to prevent burning.
Cover tightly with foil and bake at 375°F for 35 minutes.
Uncover and cook 15 minutes for lightly browned edges.
Notes
Char peppers on a grill briefly for a smoky flavor.
Add grated carrots or zucchini to the filling for extra nutrition.
Use leftover cooked rice to reduce prep time.
Press a pepper’s center gently to test doneness; it should feel tender.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg