Easy Chicken Stuffed Peppers

Prep Time: 10 min
Cook Time: 45 min
Serves: 8

This simple recipe is packed with flavour. Using peppers as a serving vessel means easy cleanup and automatic portion control! Nutty brown rice, mushrooms, and carrots create a hearty, delicious dish. Developed for CFC by Nancy Guppy, RD, MHSc.


1 lb (0.5 kg) lean ground chicken
2 yellow peppers
1 red pepper
1 green pepper
1 jalapeño pepper, seeded, chopped
1/4 cup (60 mL) barbecue sauce
1 tbsp (15 mL) barbecue sauce
2 cups (500 mL) brown basmati rice, cooked
1 egg, medium
1 cup (250 mL) mushrooms, sliced
1 cup (250 mL) carrots, grated
1 tsp (5 mL) cumin, ground
8 sprigs parsley (optional garnish)


1 Preheat oven to 350°F (175°C).
2 Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.
3 Mix ground chicken with cooked rice and remainder of ingredients.
4 Fill peppers with chicken and rice mixture. You can mound them fairly high. Arrange in a baking dish and add a cup of water to bottom of baking dish.
5 Bake for 45 minutes or until ground chicken stuffed peppers are thoroughly cooked and no hint of pink remains in the ground chicken.