Ground Chicken Stuffed Peppers
These Ground Chicken Stuffed Peppers are filled with juicy ground chicken, tender rice, spinach, and melty cheese, all baked inside sweet bell peppers for an easy, comforting dinner.
Ingredients
Stuffed Pepper Ingredients
- 4 bell peppers, halved and seeded
- 1 tbsp olive oil plus extra for greasing the dish
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground chicken
- 1.5 cups cooked rice white or brown, cooled
- 1 cup chopped spinach squeezed dry if frozen
- 1.25 cups shredded mozzarella cheese divided
- 1 tsp dried oregano
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
Instructions
- Par-bake the peppers: Preheat the oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with olive oil. Arrange the pepper halves cut side up and bake for 20–25 minutes, until slightly softened but still holding their shape.
- Sauté the aromatics: While the peppers bake, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent, then stir in the minced garlic and cook for 1 minute more until fragrant.
- Cook the chicken: Add the ground chicken to the skillet, breaking it apart with a spoon. Season with salt, pepper, and oregano, and cook until no longer pink and lightly browned in spots.
- Mix the filling: Transfer the chicken mixture to a large bowl. Stir in the cooked rice, chopped spinach, and 1 cup of the shredded mozzarella. Taste and adjust seasoning if needed.
- Stuff and bake: Divide the filling evenly among the warm pepper halves, gently pressing it in. Sprinkle the remaining mozzarella over the tops. Return the dish to the oven and bake for 12–15 minutes, until the cheese is melted and the filling is heated through.
- Serve: Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh herbs or a squeeze of lemon juice if desired, and serve two halves per person.
Notes
For extra flavour, stir a spoonful of tomato paste or a splash of broth into the chicken while it cooks. The peppers can be assembled ahead and refrigerated before the final bake; add a few extra minutes in the oven if starting from cold.