Felicity's Chicken Stuffed Red Bell Peppers Recipe

Name: Felicity's Chicken Stuffed Red Bell Peppers
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Red Capsicums; Cooked Rice; 1 medium onion, chopped; 2 celery stalks, chopped; 1 medium carrot, chopped; Garlic Cloves; Ground Chicken; Mozzarella Cheese; Salt And Pepper; salt and pepper to taste; 2 tablespoons butter

Spice up your weeknight dinner with Felicity's irresistible Chicken Stuffed Red Bell Peppers! This vibrant recipe features tender chicken and fluffy rice nestled inside sweet red bell peppers, baked to perfection. Customize your flavor profile with your favorite spices – from classic oregano to zesty harissa or smoky cumin. Serve as a satisfying main course, a delightful side dish, or a light lunch. This recipe is easily adaptable; use lamb or beef instead of chicken for a delicious twist! Get ready for a flavor explosion that's sure to become a family favorite.

Prep Time 20 mins

Cook Time 90 mins

Calories 290 kcal

Protein 30g

Rating 4.8 (5 Reviews)

Felicity's Chicken Stuffed Red Bell Peppers

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Felicity's Chicken Stuffed Red Bell Peppers

Red Capsicums
Cooked Rice
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
Garlic Cloves
Ground Chicken
Mozzarella Cheese
Salt And Pepper
salt and pepper to taste
2 tablespoons butter

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How to Make Felicity's Chicken Stuffed Red Bell Peppers

Preheat oven to 180°C (350°F).
Cut the tops off 4 large red bell peppers and remove the seeds and membranes.
Finely chop 1 medium onion, 1 medium carrot, 2 celery stalks, and 2 cloves garlic.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped vegetables and cook until softened, about 5-7 minutes.
Add 1 cup of uncooked long-grain rice to the skillet and cook for 1 minute, stirring constantly.
Stir in 1.5 cups of chicken broth and bring to a simmer. Reduce heat, cover, and cook for 15 minutes, or until the rice is almost tender.
In a large bowl, combine the cooked rice and vegetables with 1.5 cups cooked and shredded chicken, 1/2 cup shredded cheddar cheese, 1 teaspoon dried oregano (or your preferred spice blend - 1 tsp harissa, cumin or chili powder), salt and pepper to taste.
To speed up cooking, microwave the peppers for 2 minutes before filling.
Fill the peppers generously with the chicken and rice mixture, pressing down firmly.
Place the stuffed peppers in a baking dish, adding about 1/2 cup of chicken broth to the bottom of the dish.
Cover the baking dish with foil and bake for 60-75 minutes, or until the peppers are tender.
Remove the foil, sprinkle with extra cheese, and broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
Let cool slightly before serving. Enjoy hot or warm as a main course, side dish, or appetizer!