Chicken and Rice Stuffed Peppers recipe makes a delicious weeknight dinner with the vegetables and easy meal for 6 in just 30 minutes.

Chicken and Rice Stuffed Peppers
An easy light meal for the weeknights for a family of 6. Delicious and tasty chicken and rice stuffed peppers for a healthy dinner or lunch. These bell peppers can be a side dish for meats or other ingredients. Sweet red bell peppers with vegetables roasted in the oven. An Oven Baked Roasted Meats and Vegetables recipe For family to enjoy.
FAQ’s
Can I put chicken in stuffed peppers?
Yes, absolutely stuff the bell peppers with chicken that is debones and skinless for easier and quicker preparation times. Add the chicken pieces with cooked rice and sauté veggies. Oven bake them until done and serve. This recipe gives you step by step instructions. Chicken and Rice Stuffed Peppers
Do you put raw meat in stuffed peppers?
You can add raw meat into stuffed peppers, they will cook well with other ingredients and give a meat ball like stuffed pepper.
Do you put tomato sauce in stuffed peppers?
You can add tomato paste or sauce or water in the casserole dish that is baking the stuffed bell peppers, for that extra touch of smothered peppers with sauce.
Ingredients for Chicken and Rice Stuffed Peppers
Chicken thighs: Boneless, skinless makes them quicker and easier to handle and prepare and cook. Depends on your recipe to use. Best for fast meals and they will have less fat content as their skin with their skin removed.
Round grain rice :Arborio rice is a short grain Italian rice that is creamy and chewy. A tip to sue Arborio rice is to not rinse before cooking. Cook it slowly. Follow the recipe that uses this rice. This rice is more suitable for curries, Risottos and creamy dishes.
Jasmine rice is a long grain rice, that can be slightly sticky but tender with a sweet floral aroma. Tips for using Jasmine rice is to use it with a ratio of 1 1/2 : 1 portion of water to rice. This rice is more suitable for Thai dishes.
Bell peppers: Bell peppers are known as a thick walled fruit. They can be red, yellow or green. They are also know as sweet peppers or capsicum peppers. Eat them raw or cooked. They are a great sauce of vitamin C and A and are used for stir fries, or additions in stews and soups. May be eaten raw in salads for their bright colors. Added to pasta dishes or dips. Low in calories and high in fiber. They also have antioxidants and may prevent or protect against diseases such as cardiovascular and cancers.
Mushrooms, onion, carrot, cloves of garlic: A great source of nutrients and vitamin C. they will add so much flavor and color to this stuffed bell pepper dish for a full meal or side dish.
Paprika, cumin, Salt, Black pepper: Paprika is a type of chili ground when dried. It may have a spicy or sweet flavor. Cumin is a member of the parsley and fennel family, and has a nutty flavor. Very healthy when taken with black pepper for its absorption of the cumin nutrients. Salt will enhance the flavors. Add these to taste.

How To make Chicken and Rice Stuffed Peppers
Firstly boil the rice in a pot on the stove top for 7-10 minutes. Wash and clean the vegetables peal and slice the carrots, mushrooms and onion. Cut the chicken into thin pieces.
Preheat the oven to bake or roast the finished stuffed peppers until cooked. Sauté the veggies and the chicken and spice them with the paprika, cumin, black pepper, salt and and garlic. Fry until tender and the chicken is cooked.

Wash the bell peppers, cut off the tops, and remove the seeds. Do this while the rice and the veggies and chicken are cooking.

When all the veggies and chicken and rice are cooked add them all into a bowl and mix them up thoroughly. This will be the peppers stuffing. Add these fillings to the peppers, and close them with the tops of the bell peppers.

In a baking dish with sides add a little water or tomato paste. Final step is to cover the dish with foil and bake for 30 minutes. Take the foil off and bake further until the tops are cooked and lightly brown.

Serve as a full meal or if they are smaller they can be added as a side dish.

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Chicken and Rice Stuffed Peppers
Chicken and Rice Stuffed Peppers recipe makes a delicious weeknight dinner with the vegetables and easy meal for 6 in just 30 minutes.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 6
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake prep, and oven bake
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup round grain rice (such as Arborio or Jasmine)
- 6 Bell peppers
- 5 mushrooms
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt, Black pepper, to taste
Instructions
· Wash the bell peppers, cut off the tops, and remove the seeds.
· Wash and peel the carrot and onion.
· Cut the onion into small cubes and grate the carrot.
· Finely chop the garlic.
· Cut the chicken breasts into small pieces.
· Heat a skillet over medium heat and add a little olive oil.
· Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.
· Add the paprika, cumin, salt, and pepper to the skillet and mix well.
· In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked.Rinse the rice and set it aside.
· In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.
· Preheat your oven to 350°F (180°C).
· Stuff each bell pepper with the chicken and rice mixture and replace the tops.
· Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.
· Cover the dish with foil and bake for 30 minutes.
· After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.
· Enjoy your delicious stuffed peppers with chicken and rice!
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