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Chicken-Stuffed Peppers

33 Reviews
96% would make this recipe again

Bell peppers stuffed with a mixture of ground chicken and rice.

A recipe from my mother-in-law.

Preparation : 20 min Cooking : 30 min
350 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

6 tbsp rice, long grain 70 g
4 yellow or red sweet peppers, halved lengthwise, deseeded 800 g
1 onions, finely chopped 200 g
1 stalk celery 70 g
1 tbsp butter, unsalted 14 g
2 tsp olive oil 10 mL
400 g ground chicken
1/2 cup chicken broth 125 mL
3/4 tsp paprika 2 g
5 tsp Parmesan cheese, grated 5 g
1/2 tsp cayenne pepper [optional] 1 g
salt [optional]
ground pepper to taste [optional]
5 tsp Italian parsley, fresh [optional] 8 g

Method

  1. Preheat the oven to 175°C/350°F. Cook the rice.
  2. Prepare the vegetables : Cut the peppers in half lengthwise, then remove the seeds; finely chop the onion; cut the celery into small pieces.
  3. Heat half of the butter and oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the celery and sauté 2 more min, then remove the vegetables from the skillet and set aside.
  4. Add the remaining butter and oil to the skillet, then add the ground chicken meat. Sear about 4-5 min over medium-high heat until the meat looses its red colour, with stirring. When the meat is golden-coloured, put the cooked onion and celery back into the pan. Pour in the broth, then add the paprika and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked rice and mix well.
  5. Fill the pepper halves with the meat-rice mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed peppers in a baking dish. Sprinkle the grated cheese over the top of the stuffed peppers. To keep the environment moist during baking, pour just a little water in the bottom of the dish (between ½ and 1 cup, depending on the dish size).
  6. Bake the peppers, uncovered, in the middle of the oven until the tops are browned, about 30 min.
  7. Serve immediately. The presentation may be brightened up by sprinkling some chopped parsley on top of the peppers.

Remarks

The peppers may be stuffed 1 day ahead, then covered and chilled in the refrigerator. When ready to bake, sprinkle them with the cheese, pour water in the dish, then bake.

The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.

Nutrition Facts Table

per 1 Serving (390g)

Amount

% Daily Value

Calories

350

Fat

16 g

24 %

Saturated 1.9 g
+ Trans 0.1 g

10 %

Cholesterol

80 mg

Sodium

180 mg

8 %

Carbohydrate

29 g

10 %

Fibre

4 g

15 %

Sugars

9 g

Protein

23 g

Vitamin A

64 %

Vitamin C

526 %

Calcium

7 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Source of  :
Calcium, Fibre, Magnesium, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Good source of  :
Folacin, Iron, Manganese, Vitamin K
Excellent source of  :
Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 2 ½
Fats 1

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Members' Reviews

33 Reviews (31 with rating only ) 96% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
xBluerose88x
may 17, 2014 | I would make this recipe again

I made this recipe for 4 people including myself and we all loved this it so much. I put 1 cup of water at the bottom of the baking dish and they turned out very fresh and not dry. I made a couple substitutions because of personal preferences: I used green peppers instead of yellow or red. I used a tiny amount of marble cheese as well as the parmesan which makes a big difference. I also added just a little bit of chicken powder to each one afterwards because it was missing a bit of flavour.

Useful 0
jtherrie
january 19, 2009 | I would make this recipe again

This was a very tasty. Only thing that I would suggest is cover it because I found it was a bit dry.

Useful 2

Top Reviews

View All Reviews
jtherrie
january 19, 2009 | I would make this recipe again

This was a very tasty. Only thing that I would suggest is cover it because I found it was a bit dry.

Useful 2
xBluerose88x
may 17, 2014 | I would make this recipe again

I made this recipe for 4 people including myself and we all loved this it so much. I put 1 cup of water at the bottom of the baking dish and they turned out very fresh and not dry. I made a couple substitutions because of personal preferences: I used green peppers instead of yellow or red. I used a tiny amount of marble cheese as well as the parmesan which makes a big difference. I also added just a little bit of chicken powder to each one afterwards because it was missing a bit of flavour.

Useful 0