It takes less time to prepare this seafood risotto than a traditional one. It has a lovely creamy flavor and texture and is a wonderful spring or summer dish!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 stuffed peppers |
Ingredients
- 2 large green bell peppers
- ½ pound ground chicken
- 1 cup cooked rice
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup tomato sauce
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
- Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
- Scoop chicken mixture into the green peppers and cover with tomato sauce.
- Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.
- I like to put crushed red pepper flakes in as well. Try it if you like your food with a little kick.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 5 g |
| Protein | 42 g |
| Saturated Fat | 5 g |
| Sodium | 1566 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great base recipe to add or tweak to your liking. Based on the other reviews I added in some fajita seasoning and Mexican Oregano. I also covered the stuffed peppers with foil for the first 45 minutes, then topped with sauce and cheese and finished in the oven for another 15 minutes! These turned out great, I served them with some pan fried potatoes!
After reading France C’s review, I decided to mix about 1/3 of the tomato sauce into the chicken mixture and to add the crushed red pepper as the submitter suggested in the notes. I also cut the peppers in half as a personal preference and covered the casserole dish during the first 45 minutes. The pepper was still firm but cooked through, which is my preference. France said this dish is bland, and I agree, but perhaps that’s the nature of the ground chicken.
Sorry, but I just didn’t care for this. To start, the filling was bland. It definitely needs more salt and seasonings. I would definitely mix in some tomato sauce and cheese into the filling. The peppers themselves were still crunchy after 1 hour, but the filling was plenty cooked and borderline dry. The peppers really should be covered with foil to help them cook/steam, and to prevent the tomato sauce from evaporating in the bottom of the dish.