Thursday, September 5, 2019

Easy Chicken Stuffed Peppers

If you love stuffed peppers, you’ll have to try this super easy chicken stuffed peppers recipe. It’s quick and ready to serve in 20 minutes. All you need is a side salad or vegetable to complete your meal. Like a simple Walnut Creek Cabbage Salad. Serves 4 


4 bell peppers, seeded and cut tops off as pictured 
2 tablespoons butter 
1/2 lb ground chicken (turkey or beef could also be used)
1/2 medium onion, finely chopped 
1 cup cooked Spanish rice or any rice 
2 eggs, beaten 
1/2 teaspoon salt 
1/4 teaspoon celery seeds 
1 clove garlic, minced 
1/8 teaspoon paprika 
1 teaspoon Worcestershire sauce 

Additional items you could add:
4 oz mushrooms, finely chopped 
1/2 cup mozzarella 


Preheat oven to 350F

On a rack add 1/4” water and blanch peppers in the oven for 5 minutes or until tender. Cook your rice according to package instructions. 

In a skillet melt the butter on med/high heat then add the ground meat and onions (mushrooms, if using) until meat is browned. Then add in the cooked rice, beaten eggs, salt, celery seeds, minced garlic, paprika and Worcestershire sauce; mix well. 

Stuff peppers, place on a baking sheet with sides and bake 10-15 minutes. Top with cheese, if using (not pictured) and bake an additional 5 minutes or until cheese melts. Easy Peasy! 

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