Description
Cheesy stuffed peppers with ground chicken, rice, salsa, and melted cheese create a hearty and flavorful dinner. Perfect for meal prep or a quick weeknight meal, this recipe is customizable and easy to make.
Ingredients
4 bell peppers, halved lengthwise
3 tablespoons olive oil, divided
1 pound ground chicken
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rice
1 ½ cups chunky medium salsa, divided
2 cups Tex-Mex cheese blend
4 green onions, chopped and divided
Instructions
Prep the Peppers:
Preheat your broiler to high and position the rack in the center of the oven. Brush the halved bell peppers with 4 teaspoons of olive oil and place them on a foil-lined baking sheet. Broil for 3–5 minutes, turning once, until they become slightly tender.Cook the Filling:
In a large skillet over medium-high heat, heat the remaining olive oil. Add ground chicken, season with salt and black pepper, and cook for about 8 minutes or until the meat is fully cooked.Combine Ingredients:
Stir in the cooked rice and 1 cup of salsa. Remove the pan from heat and fold in half of the cheese and half of the chopped green onions.Stuff and Broil:
Spoon the chicken and rice filling into each pepper half, pressing lightly to ensure it’s packed in well. Sprinkle the remaining cheese on top of the stuffed peppers.Final Broil:
Return the peppers to the oven and broil for 2–3 minutes, or until the cheese is perfectly melted and bubbly.Garnish and Serve:
Top with the remaining salsa and green onions for a fresh finishing touch. Serve hot and enjoy!
Notes
Swap chicken for beef, turkey, pork, or a plant-based alternative.
Substitute rice with quinoa, farro, or cauliflower rice for a lighter option.
Make ahead: Prepare filling and pre-broil peppers up to 2 days ahead. Store separately and broil when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: ~370
- Sugar: ~5g
- Carbohydrates: ~25g
- Protein: ~26g