Chicken and Rice Stuffed Peppers
Total Time: 65 mins
Prep: 20 mins
Cook: 45 mins
Yield: 4 serving
Nutritional Guidelines (per serving)
549 Calories
39g Fat
22g Carbs
24g Protein
| Calories | Daily Intake % | |
|---|---|---|
| Total Fat | 39g | 51% |
| Saturated Fat | 8g | 38% |
| Cholesterol | 85mg | 28% |
| Sodium | 509mg | 22% |
| Total Carb | 22g | 8% |
| Dietary Fibre | 2g | 6% |
| Protein | 224 | |
| Calcium | 31mg | 2% |
A chicken and rice mixture takes everyday stuffed peppers to new heights. A combination of mayonnaise and a little curry gives this recipe a delicious international flavor. The stuffed peppers are baked to perfection in just 30 minutes. It's a nice, tasty, healthier alternative to the classic beef and rice stuffed peppers. Not to mention, lower in fat and in calories.
They would be excellent with a cheese (of your liking) melted over the top. Sprinkle shredded cheese over the tops just before they come out of the oven or sprinkle them with grated or shredded Parmesan cheese just before serving. Our personal preference is to omit the cheese altogether, keeping the recipe as low-cal as possible.
You can also remove onions from the ingredients if you don’t like them, or use green onions or shallots for milder onion flavor. The pimientos add color and flavor. If you don’t have or cannot find pimientos, you can always use diced roasted red peppers or some chopped red bell pepper.
Ingredients
3/4 cup long-grain white rice (uncooked)
4 medium green bell peppers (or use a variety of colors)
1 lb ground chicken (raw)
1 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons chopped pimento (drained)
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon kosher salt (or to taste)
Dash freshly ground black pepper
Steps to Make It
Cook the rice following the package directions. Fluff with a fork and set aside.
Cook ground chicken with onions, celery, and pimentos, season to taste (I add herbs that I like, like basil or Italian seasoning…get creative)
Heat the oven to 350 F (180 C). Grease a shallow baking dish.
Cut the tops off peppers and carefully scrape out the seeds and ribs. Put the peppers in a large saucepan and cover with water.
Place the pan over medium-high heat and bring to a boil. Reduce the heat to low, and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well.
In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
Gently toss mayonnaise mixture with rice and chicken mixture. Taste and adjust seasonings, as desired.
Fill the peppers and place them in the prepared baking dish. Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.
