RECIPES

Easy Chicken Stuffed Peppers

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.

Prep Time

PT10M

Cook Time

PT45M

Serves

8

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. 1 Preheat oven to 350°F (175°C).
    2. 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. 3 Mix ground chicken with cooked rice and remainder of ingredients.
    4. 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. 5 Bake for 45 minutes or until ground chicken stuffed peppers are thoroughly cooked and no hint of pink remains in the ground chicken.
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