Recipe
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.
Contributed By: This recipe was featured in our 'Chicken - Fancy That!' recipe booklet. Download your free copy.
Ingredients
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)
Instructions
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.