Chicken and Rice Stuffed Peppers
These stuffed peppers are jammed with seasoned, seared chicken, seasoned rice and just the right number of spices for an easy weeknight meal.
Servings: 4 servings
Ingredients
- 10 ounces chicken breast or thigh, chopped
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 3/4 cup long grain rice
- 3 ounces tomato paste
- 2.5 cups vegetable broth + more as needed
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
- 1-2 tablespoon favorite hot sauce If desired for extra spiciness
- 4 bell peppers any color
- Optional for serving: Hot Sauce, spicy chili flakes, fresh chopped herbs
Instructions
- Preheat oven to 350 degrees.
- Heat the oil in a large pan to medium heat. Season the chicken with a pinch of salt and pepper, then add to the pan. Cook for 6-8 minutes, stirring occasionally, until the chicken is mostly cooked through. Transfer cooked chicken to a plate and set aside.
- Add the onion and jalapeno peppers to the same pan and cook for 5 minutes to soften. Add garlic and cook another minute, until you can smell the gorgeous garlic.
- Add the rice and stir. Cook for a couple minutes, stirring frequently, to very lightly brown the rice.
- Stir in tomato paste, vegetable broth, smoked paprika, cayenne, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
- Reduce heat and simmer uncovered for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you love the texture.
- While the rice is cooking, bring a large pot of water to a boil. Slice the tops off of the bell peppers and remove the innards. Slice them in half lengthwise Boil them for 5 minutes to slightly soften.
- Stir the Parmesan cheese and reserved chicken into the rice mixture.
- Stuff each pepper full. You may have extra stuffing, depending on the size of your peppers. Save for another use or serve on the side of the stuffed peppers. Placed peppers on a lightly oiled baking sheet and bake for 30 minutes, or until the peppers are softened.
- Top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes and serve immediately.
Notes
This makes 4 good sized stuffed peppers. Plan accordingly!
Heat Factor: Mild-Medium, though you can really spice these up with a great hot sauce.
Nutrition
Calories: 416kcal | Carbohydrates: 47g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1190mg | Potassium: 713mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5751IU | Vitamin C: 169mg | Calcium: 349mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
