Whole 30 Classic Chicken Stuffed Peppers
Total time1 hr 10 min
Prep time20 min
Cook time45 min
4.9(13)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups cooked long-grain white rice
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour the chicken broth into the bottom of the dish.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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