Description
A flavorful and cheesy stuffed pepper recipe featuring tender bell peppers filled with a savory mixture of shredded chicken, rice, broccoli, and melted cheeses, then baked to perfection. Topped with crunchy whole wheat crackers and fresh parsley, it makes for a hearty and healthy meal.
Ingredients
Units
Scale
Vegetables and Aromatics
- 4 large bell peppers
- 1 medium shallot, diced
- 1 Tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
Protein and Carbohydrates
- 2 cups cooked jasmine rice
- 2 1/2 cups shredded rotisserie chicken
Cheeses and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Liquids and Toppings
- 1/2 – 3/4 cup water or chicken broth
- 4–5 whole wheat crackers, crushed or gluten-free crackers
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven to 400°F. Set your oven to 400 degrees Fahrenheit to ensure it’s properly heated for baking.
- Prepare the peppers. Slice the bell peppers in half lengthwise, remove all the seeds, and place them cut side up in a large baking dish.
- Sauté aromatics. Heat a skillet with 1 tablespoon of olive oil over medium heat, then add the diced shallot. Cook for about 5 minutes until translucent.
- Add garlic and broccoli. Stir in minced garlic and chopped broccoli; cook until broccoli is bright green, approximately 5 more minutes.
- Combine chicken, rice, and seasonings. Add shredded chicken and cooked rice to the skillet. Stir in dried oregano, salt, pepper, and half of each cheese. Let the mixture warm up and melt some cheese for a few minutes.
- Add liquids and finish filling. Pour in 1/2 cup of water or chicken broth; stir to combine. If mixture appears dry, add more broth as needed. Stuff the prepared peppers with this mixture, then sprinkle remaining cheeses on top.
- Bake covered. Cover the dish with foil and bake for 30 minutes at 400°F. Remove foil and bake uncovered for an additional 15-20 minutes until peppers are tender and cheese is golden.
- Garnish and serve. Remove from oven, then top each pepper with crushed crackers and chopped parsley. Serve hot and enjoy!
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- You can swap the cheeses for Monterey Jack or Monterey Jack/Parmesan mix for a different flavor profile.
- Using pre-cooked rice and rotisserie chicken speeds up preparation.
- Feel free to add other vegetables like mushrooms or spinach for variety.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
