Chicken Stuffed Peppers

🛒 Ingredients

• Bell Peppers (mixed colors) 800 g · 160 kcal
• Ground Chicken (lean) 400 g · 660 kcal
• Cooked White Rice 200 g · 260 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 10 g · 15 kcal
• Diced Tomatoes (canned) 400 g · 80 kcal
• Chicken Broth (low sodium) 120 g · 8 kcal
• Olive Oil 14 g · 124 kcal
• Shredded Mozzarella Cheese 50 g · 150 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Halve the bell peppers lengthwise, remove seeds and membranes, then set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
3. Add minced garlic and ground chicken to the skillet. Cook, breaking up the chicken with a spoon, until no longer pink, about 7-8 minutes.
4. Drain any excess fat. Stir in diced tomatoes, chicken broth, and cooked rice. Season with salt, pepper, and your preferred herbs like paprika or oregano.
5. Spoon the chicken and rice mixture evenly into the hollowed-out bell pepper halves. Place the stuffed peppers in a baking dish.
6. Pour a small amount of chicken broth or water (about 1/4 cup) into the bottom of the baking dish to create steam. Cover the dish loosely with foil.
7. Bake for 30 minutes, then remove the foil and sprinkle with shredded mozzarella cheese. Bake for another 5-10 minutes, or until the cheese is melted and bubbly.
8. Carefully remove the stuffed peppers from the oven and let them rest for a few minutes before serving. Serve hot.