Description
Delicious and hearty baked stuffed peppers filled with a savory mixture of ground chicken, rice, and cheese, topped with melted mozzarella or cheddar. This comforting dish is easy to prepare and perfect for a wholesome family meal.
Ingredients
Vegetables
- 5-6 bell peppers
- 1/4 cup onion, diced
Protein and Dairy
- 2/3 lb ground chicken (or turkey, or beef)
- 1/3 cup shredded cheese (mozzarella or cheddar), divided
Grains
- 1/2 cup cooked white rice (or brown, measured after cooking)
Other
- 1/2 cup spaghetti sauce
- 1 pinch salt and pepper (to taste)
Instructions
- Preheat and Cook Rice: Preheat your oven to 400°F (200°C). Cook minute or long grain rice by your preferred method until you have 1/2 cup cooked rice ready to be added into the meat mixture.
- Prepare Peppers and Meat Mixture: Slice the tops off the bell peppers and carefully remove the seeds and membranes inside. In a mixing bowl, combine the raw ground meat of your choice with cooked rice, diced onion, half of the shredded cheese, spaghetti sauce, and a pinch of salt and pepper. Mix thoroughly to blend all ingredients.
- Stuff the Peppers: Spoon the meat mixture evenly into each hollowed bell pepper, filling 5-6 peppers depending on their size.
- Vent the Peppers: Using a knife, carefully poke three holes into the bottom of each stuffed pepper. This allows the juices to drain and prevents sogginess during baking.
- Arrange in Dutch Oven: Set the stuffed peppers upright in a dutch oven, placing them close together so they support each other and do not tip over or overlap.
- Cover and Bake: Place the tops back onto each pepper and cover the dutch oven with its lid. Bake for 35 minutes to allow the filling to cook thoroughly.
- Add Cheese Topping and Finish Baking: Remove the lid and sprinkle the remaining shredded cheese evenly on top of each pepper. Return the dutch oven to the oven and bake uncovered for an additional 10 minutes, allowing the cheese to melt and brown beautifully.
- Rest and Serve: Remove the dutch oven from the oven and let the stuffed peppers rest inside for 5 minutes. Then plate and slice each pepper in half to serve and enjoy this comforting meal.
Notes
- Feel free to substitute ground turkey or beef for the ground chicken based on preference.
- You can use brown rice as a healthier alternative; just ensure it is cooked before mixing.
- Poking holes in the peppers helps release excess moisture and prevents the filling from becoming watery.
- If you don’t have a dutch oven, use a deep baking dish and cover it tightly with foil.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
