Stuffed Red Bell Peppers with Ground Chicken
Recipe Source: Coreen Carroll
Stuffed Red Bell Peppers with Ground Chicken is a hearty and flavorful dish that's as visually appealing as it is delicious. Vibrant red bell peppers are filled with a savory mixture of ground chicken, rice, vegetables, and aromatic spices, then baked to perfection. The result is a wholesome and satisfying meal where the sweetness of the bell peppers complements the savory filling. This dish is not only packed with flavor but also offers a healthy and balanced meal option. Whether you're looking for a family-friendly weeknight dinner or a dish to impress your guests, Stuffed Red Bell Peppers with Ground Chicken is a versatile and satisfying choice.

Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving Size: 5 servings
Ingredients:
- 5 large red bell peppers, as evenly sized as possible
- 2 tablespoons olive oil
- 1 medium white onion, small dice
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 tablespoon tomato paste
- 1 1/2 cups cooked rice
- 1 medium carrot, grated
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup frozen corn
- 5 ounces crumbled feta, plus more for topping
- 1 tablespoon flat-leaf parsley, finely chopped
Directions:
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- Use a paring knife to cut a wide circle around each bell pepper stem; remove and discard any seeds and membranes from the interior, being careful not to puncture or rip the peppers. Reserve the caps for some other use.
- Warm the oil in a large sauté pan over medium heat until shimmering. Add the onion and sweat until translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Push the onion mixture to the side of the pan, reduce the heat to medium low, and add the ground chicken. Cook until the chicken is completely done. Add the tomato paste and cook 1 minute. Add the cooked rice, grated carrot, soy sauce, Worcestershire, and corn, stirring to combine, until the rice is hot. Remove from the heat and let cool about 10 minutes. Add the feta and parsley; stir to combine.
- Evenly divide the filling among the peppers, packing them full, and arranging them upright on the prepared baking sheet (make sure they stand up straight!). Sprinkle the tops with feta.
- Bake until the filling is heated through and the peppers are soft, 25 to 30 minutes.