Chicken and Rice Stuffed Peppers
"My fiance loves stuffed peppers but I had never made them. So after looking at quite a few recipes, I decided to put my own special twist on them and see what he thought. He loved them! I used chicken to keep it on the healthy side and used low-fat items whenever possible to try to keep it healthy. I hope everyone else enjoys!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 medium green peppers
- 2 cups whole grain rice
- 1 large boneless skinless chicken breast, cubed
- 1 pinch seasoning salt
- 1 pinch garlic powder
- 1⁄2 medium onion, diced
- 2 cups low sodium spaghetti sauce
- 1⁄2 cup fat-free parmesan cheese
- 1⁄2 cup fat-free shredded mozzarella cheese
- 1⁄2 teaspoon garlic powder
- 2 teaspoons hot sauce, to taste
- 1⁄2 cup water
- additional fat free mozzarella cheese
directions
- Preheat oven to 400.
- Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
- Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
- While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
- Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
- Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
- Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
- Let the mixture cook on Low heat for about 10 minutes to blend flavors.
- Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
- Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
- Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
- PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!
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Reviews
-
I tried this recipe and I must say it is delicious! I was looking for an alternative stuffed pepper and this one is perfect the combination of chicken and rice with the mozzarella and the Parmesan cheese inside of an orange pepper makes it a healthier and sweeter version.
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
