Felicity's Chicken Stuffed Red Bell Peppers

Transform your weeknight dinners with *Felicity's Chicken Stuffed Red Bell Peppers*—a wholesome, flavor-packed dish that combines tender, roasted red bell peppers with a savory filling of seasoned ground chicken, fluffy rice, and juicy diced tomatoes. Topped with gooey melted mozzarella and a sprinkle of fresh parsley, this recipe is as beautiful as it is delicious. The perfect balance of protein, carbs, and vibrant vegetables makes this dish both satisfying and nutritious. Ready in just under an hour, it’s ideal for busy weeknights or when you want to impress guests with minimal effort. Serve these stuffed peppers with a side salad or enjoy them solo for a low-carb, gluten-free meal that will leave everyone asking for seconds.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium red bell peppers
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 pound ground chicken
• 1.5 cups cooked rice
• 1 14-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Reserve the tops for garnish if desired.

Step 3

Place the hollowed-out peppers upright in a baking dish and lightly drizzle them with 1 tablespoon of olive oil. Bake them in the preheated oven for 10 minutes, then remove and set aside.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 5

Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook until it is no longer pink, about 5–7 minutes.

Step 6

Reduce the heat to low and stir in the cooked rice, diced tomatoes (with juice), tomato paste, Italian seasoning, paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Spoon the chicken and rice mixture evenly into the pre-baked red bell peppers, packing it tightly.

Step 8

Sprinkle the shredded mozzarella cheese over the tops of the filled peppers.

Step 9

Return the stuffed peppers to the oven and bake for 20–25 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

Step 10

Remove from the oven and let sit for 5 minutes. Garnish with freshly chopped parsley and reserved pepper tops if desired.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	(1928.9g)

Amount per serving	% Daily Value*
Calories	1949.9

Total Fat 92.2g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 465.1mg	0%
Sodium 3936.4mg	0%
Total Carbohydrate 150.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 36.0g
Protein 137.0g	0%

Vitamin D 0IU	0%
Calcium 1161.3mg	0%
Iron 15.8mg	0%
Potassium 5010.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 27.7%

Carbs: 30.4%