Description
This cheesy chicken stuffed peppers recipe combines tender bell peppers filled with a flavorful mixture of shredded chicken, rice, broccoli, and melted cheeses, topped with crunchy crackers and fresh herbs. It’s a satisfying and nutritious meal perfect for weeknights or entertaining.
Ingredients
Units
Scale
For the Stuffed Peppers
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 1 tablespoon minced garlic
- 2 cups broccoli florets, finely chopped
- 2 cups cooked jasmine rice
- 2 1/2 cups shredded rotisserie chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 to 3/4 cup water or chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Topping
- 4-5 whole wheat crackers, crushed or gluten-free crackers
- 1/3 cup fresh chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the stuffed peppers.
- Prepare the peppers: Slice each bell pepper in half lengthwise, carefully remove the seeds and membranes, and place them cut side up in a large baking dish.
- Sauté aromatics: Heat a skillet over medium heat, add olive oil, then sauté the diced shallot for about 5 minutes until it becomes translucent.
- Add garlic and broccoli: Stir in the minced garlic and chopped broccoli, cooking until the broccoli turns bright green, approximately 5 minutes.
- Combine with chicken and rice: Add shredded chicken, cooked rice, dried oregano, salt, and black pepper to the skillet. Mix well and cook for a few minutes to combine the flavors. Stir in half of each cheese to melt and bind the mixture. Pour in water or chicken broth gradually, starting with 1/2 cup, until the mixture is moist but not soupy.
- Fill peppers: Spoon the mixture into each prepared bell pepper half, pressing lightly to fill well. Top each with remaining cheese.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes, allowing the peppers to soften and the cheese to melt.
- Uncover and continue baking: Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.
- Finish with toppings: Remove from oven, sprinkle crushed crackers and chopped parsley on top, and serve hot.
Notes
- Feel free to substitute other vegetables like zucchini or spinach based on preference or availability.
- For a spicier version, add a pinch of red pepper flakes to the filling.
- Use gluten-free crackers if serving with gluten sensitivities.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
