Get ready to transport your taste buds to the vibrant streets of Spain with this mouthwatering Chicken Stuffed Bell Peppers recipe that promises to revolutionize your weeknight dinner routine! Imagine tender, colorful bell peppers bursting with juicy ground chicken, aromatic rice, and a symphony of Spanish-inspired seasonings that will make your family beg for seconds. This isn't just another stuffed pepper recipe - it's a culinary adventure that combines simplicity with extraordinary flavor in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 lb ground chicken
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the stuffed peppers evenly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set them aside to drain.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the ground chicken to the skillet, breaking it up with a spatula. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Stir in the cooked rice, canned diced tomatoes (with their juice), paprika, salt, and pepper. Mix well to combine all the ingredients thoroughly.
- Remove the skillet from heat and allow the mixture to cool slightly before stuffing the bell peppers.
- Using a spoon, fill each bell pepper with the chicken and rice mixture, packing it down gently to ensure it's well-filled.
- Place the stuffed bell peppers upright in a baking dish. If they don’t stand well, you can trim the bottoms slightly to create a flat surface.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the tops are slightly golden and the peppers are tender.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Serve the chicken stuffed bell peppers warm, garnished with fresh herbs if desired, and enjoy your Spanish-style meal!
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they stand upright while baking.
- For extra flavor, consider using a mix of red, yellow, and green bell peppers to create a visually stunning dish.
- If you want a slightly crispy top, sprinkle some grated cheese over the peppers during the last 5-10 minutes of baking.
- Ensure your ground chicken is thoroughly cooked by checking that it reaches an internal temperature of 165°F.
- For a low-carb version, substitute rice with cauliflower rice or quinoa.
- Prep ingredients in advance to make the cooking process smoother and faster.
- Let the peppers rest for a few minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
