Chicken Stuffed Peppers
Juicy chicken-stuffed green peppers loaded with rice, tomatoes, and melted cheese, perfect for a comforting family dinner or a flavorful main course.
Ingredients
Instructions
- Cut tops off green peppers; remove seeds and membrane.
- Saute chopped onion in a small amount of tomato liquid until translucent.
- Add stewed tomatoes, cooked rice, Tabasco sauce, pepper, cooked chicken, and half of the cheese; mix well.
- Stand peppers upright in an 8-inch square baking dish and stuff with the tomato-rice filling.
- Bake uncovered at 350°F for 25 to 30 minutes or until hot.
- Sprinkle remaining cheese over the stuffed peppers and return to oven until cheese melts.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or swapping the Tabasco for a hotter sauce. If you’re low on time, pre-cooked chicken can save you a step. You can also use quinoa instead of rice for a healthier twist. For a vegetarian version, substitute the chicken with black beans and add extra veggies.
Serving Suggestions
Serve the stuffed peppers with a side salad for a fresh contrast, or pair them with garlic bread for a comforting meal. They also go well with a dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro. For more hearty options, consider offering a side of Broccoli-Carrot Casserole(Microwave).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stuffed Peppers contains roughly 461 calories, with 13g protein, 78g carbohydrates, and 13g fat. It is an excellent source of vitamin C (371% of the Daily Value), iron (31% of the Daily Value), and vitamin A (28% of the Daily Value). Note that it is relatively high in sodium, at 1513mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peppers for this recipe?
Yes, you can use frozen peppers; just make sure to thaw them completely and drain any excess moisture before stuffing to prevent sogginess.
What can I substitute for rice if I want a low-carb option?
You can use cauliflower rice as a low-carb alternative to traditional rice. Just sauté it lightly before mixing it with the other ingredients for the filling.
How can I make these peppers ahead of time?
You can prepare the filling a day in advance and stuff the peppers just before baking. Alternatively, you can assemble the dish completely and refrigerate it, then bake it directly from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).