Chicken-Stuffed Green Bell Peppers Recipe

Name: Chicken-Stuffed Green Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green peppers; 1/3 cup chopped onion; 1 teaspoon minced garlic; 2 tablespoons butter or 2 tablespoons margarine; 3 cups chopped cooked chicken; 2 cups chicken broth; 1 (6 ounce) package long grain brown and wild rice; 1/3 cup chopped celery; 1/4 cup chopped carrot; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 cup chopped fresh mushrooms; 1/2 cup chopped zucchini; 1/2 cup grated parmesan cheese

Servings: persons

4 large green peppers
1/3 cup chopped onion
1 teaspoon minced garlic
2 tablespoons butter or 2 tablespoons margarine
3 cups chopped cooked chicken
2 cups chicken broth
1 (6 ounce) package long grain brown and wild rice
1/3 cup chopped celery
1/4 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup grated parmesan cheese

1
Cut tops off of peppers and remove seeds.
2
Place peppers in a large pot of boiling water and boil for 3 minutes.
3
Drain and rinse in cold water; set aside.
4
In a saucepan, cook onion and garlic in melted butter until tender.
5
Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
6
Lower heat; cover and simmer until the rice is tender.
7
Remove from heat; stir in tomatoes, mushrooms, and zucchini.
8
Spoon mixture into the peppers; put in a greased 2-quart casserole.
9
Spoon remaining rice mixture around the peppers.
10
Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
11
Uncover and sprinkle with parmesan cheese, bake 5 minutes more.

763

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large green peppers, 1/3 cup chopped onion, 1 teaspoon minced garlic, 2 tablespoons butter or 2 tablespoons margarine, and more.

Yes, Chicken-Stuffed Green Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Stuffed Green Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions