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Stuffed bell peppers with chicken.
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5 from 1 vote

Chicken Stuffed Bell Peppers

Need an easy meal that packs a big punch? Chicken Stuffed Bell Peppers are simple to make, and loaded with tender chicken, cooked rice, marinara sauce and melted mozzarella!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: American
Servings: 6
Calories: 268kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 3 large bell peppers
  • 1 Tablespoon olive oil
  • 2 cups cooked chicken (rotisserie works well) shredded
  • 1 cup cooked rice (regular or pre-packaged) lightly salted
  • 1 ½ cups marinara sauce divided
  • 1 ½ cup mozzarella cheese, shredded divided
  • ¼ cup parmesan cheese, grated shredded
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • optional fresh parsley chopped

Instructions

  • Prepare Peppers: Preheat oven to 375ºF. Slice the bell peppers in half vertically (from stem to bottom) and remove seeds and membranes. Lightly rub the outside of the peppers with olive oil and set aside.
  • Mix Filling: In a large bowl, combine shredded chicken, rice, 1 cup of marinara sauce, 1 cup of mozzarella cheese, parmesan, and all seasonings. Mix until well combined.
  • Stuff Peppers: Pack each pepper half with the chicken mixture. Place the bell pepper halves in an ungreased 9x13 inch baking dish.
  • Add Chicken Broth: Pour chicken broth into the bottom of the baking dish.
  • Top with Marinara: Spoon the remaining ½ cup of marinara sauce over the tops of the peppers. Cover tightly with aluminum foil. Bake for 20 minutes.
  • Add Cheese: Remove foil and sprinkle the rest of the mozzarella cheese (½ cup) over the tops of each pepper half. Bake uncovered for another 5-7 minutes, or until cheese is melted and peppers are tender. Garnish with fresh parsley if desired.

Notes

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: warm in a 350ºF oven until heated through, or microwave in 30 second intervals until hot.
To Freeze: you can freeze stuffed peppers before baking for up to 2 months in an airtight container. Thaw overnight in the refrigerator and bake as directed. Peppers may soften slightly after reheating.

Nutrition

Calories: 268kcal | Carbohydrates: 16g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Sodium: 843mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin C: 80mg | Calcium: 207mg | Iron: 2mg