Description
These Lemon Herb Chicken And Rice Stuffed Bell Peppers are a vibrant and flavorful dish that combines zesty lemon and aromatic herbs with savory ground chicken and fluffy rice. Perfect for a cozy weeknight dinner or an impressive meal to share with friends!
Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 1 pound lean ground chicken (92-93% lean)
- 2 cups cooked white rice (like jasmine or basmati) or brown rice
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup crumbled feta or grated Parmesan cheese (optional)
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Carefully slice each bell pepper in half lengthwise, from stem to base. Use a spoon to scoop out all the seeds and white membranes (the ribs). Place the pepper halves cut-side up in a large baking dish. You can add about 1/4 inch of water to the bottom of the dish to create some steam, which helps soften the peppers.
- For tender-crisp peppers, pre-bake them for 10-15 minutes before stuffing. Remove from oven and set aside.
- While the peppers are pre-baking, heat a large skillet over medium heat with a tablespoon of olive oil. Add the diced onion and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground chicken to the skillet with the onions and garlic. Break it up with a spoon and cook until it's no longer pink, about 5-7 minutes. Drain any excess fat.
- Remove the skillet from the heat. Stir in the cooked rice, fresh parsley, thyme, oregano, lemon zest, lemon juice, chicken broth, salt, pepper, and red pepper flakes (if using). If you're adding feta or Parmesan to the filling, stir it in now. Mix everything together until well combined.
- Spoon the chicken and rice mixture generously into each pre-baked bell pepper half. If you're adding cheese on top, sprinkle it over the stuffed peppers now.
- Return the baking dish with the stuffed peppers to the oven. Bake for another 20-25 minutes, or until the peppers are tender, the filling is heated through, and any cheese on top is melted and lightly golden.
- Carefully remove the baking dish from the oven. Let the stuffed peppers rest for a few minutes before serving. Garnish with extra fresh parsley or a fresh lemon wedge for squeezing over before eating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Make sure your rice is cooked just until tender but still firm. You can prepare the chicken and rice filling up to a day in advance. These stuffed peppers pair wonderfully with a simple green salad or crusty bread.