Classic stuffed peppers filled with ground chicken, rice, onion, carrot, and cheese make an easy weeknight supper. My family requests this classic stuffed peppers recipe time and time again, it’s just that good.
Looking for a flavorful and easy way to spice up your next meal? Try these make-ahead stuffed peppers! Partially cook the peppers and fill them with a delicious mixture of your favorite ingredients. Then, simply pop them in the oven to finish cooking when you’re ready to eat. Add some cheese on top for an extra cheesy treat!
When choosing bell peppers, look for those that are bright, shiny, and firm. Avoid those with wrinkled skin, soft spots, or moldy stems. Red peppers are my preferred choice; green peppers are unripe and have a somewhat bitter taste. (If left to fully ripen, green peppers will eventually turn another color and the flavor will become increasingly sweet.) Bell peppers can be kept for up to a week in the refrigerator crisper drawer.
Ingredients to Make Classic Stuffed Peppers Recipe
- Onion
- Carrot
- Red Bell Pepper
- Olive Oil
- Ground Chicken
- Cheese Mozzarella
- Salt and Pepper to taste
- Parsley
- Rice
How to Make Classic Stuffed Peppers
Preheat the oven to 350 degrees F.
Slice the peppers in half from the stem end down through the base. Remove all the seeds and membranes.
Meanwhile, heat the 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook until soft for 3- 4 minutes.
Grate the carrot. Use a grater to shred the carrot.
Add the carrot in the skillet, then ground chicken. Season with salt, and bleak pepper and increase the heat to medium-high.
Reduce the heat to medium-low and cook, uncovered until the meat is cooked through, 2 to 3 minutes. Add the rice and 1/2 cup of water. Let simmer for about 5 minutes. Add the chopped parsley.
Spoon the mixture into each pepper and top with mozzarella cheese, then cover the baking dish with foil, and place in the oven.
Bake for 50 minutes total: 40 minutes covered with foil so the peppers can slightly steam and become tender, and then 10 minutes longer uncovered, so the cheese can get all golden brown and bubbly.
Make-Ahead Instructions: The peppers can be partially cooked and filled with the mixture up to 2-3 days ahead of time and refrigerated, or frozen in an airtight container for up to 3-4 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 350°F-oven for about 15 minutes. Remove the dish from the oven and remove the foil. Top the peppers with the mozzarella cheese and place back in the oven for about 5-7 minutes, or until the filling is heated through and the cheese is melted.
Tips
The bell peppers are easier to fill when they’re still raw, and this way they still retain a little bit of texture after they’ve been baked. I like them to be tender, but not mushy!
Replace the rice with another grain, try quinoa or bulgur.
For a speedy weeknight dinner, make the filling, stuff the peppers, and refrigerate for up to 12-24 hours before baking.
As far as I know that all of the ingredients used in this classic stuffed peppers recipe are gluten-free or can be easily found in gluten-free versions. Unfortunately, gluten can be hidden in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Classic Stuffed Peppers Recipe
Ingredients
- 1 onion
- 1 carrot
- 4 Bell Peppers
- 3 tbsp Olive Oil
- 1 cup Mozzarella Cheese
- 1 lb Ground Chicken
- Salt and Pepper to taste
- 1 tbsp Parsley
- 1 cup rice
Instructions
- Preheat the oven to 350 degreesF.
- Slice the peppers in half from the stem end down through the base. Remove all the seeds and membranes.
- Meanwhile, heat the 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook until soft for 3- 4 minutes.
- Grate the carrot. Use a grater to shred the carrot.
- Add the carrot in the skillet, then ground chicken. Season with salt,and bleak pepper and increase the heat to medium-high.
- Reduce the heat to medium-low and cook, uncovered until the meat is cooked through, 2 to 3 minutes. Add the rice and 1/2 cup of water. Let simmer for about 5 minutes. Add the chopped parsley.
- Spoon the mixture into each pepper and top with mozzarella cheese, then cover the baking dish with foil, and place in the oven.
- Bake for 50 minutes total: 40 minutes covered with foil so the peppers can slightly steam and become tender, and then 10 minutes longer uncovered, so the cheese can get all golden brown and bubbly.
