|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||5%|
|Total Sugars 2g|
|Vitamin C 32mg||159%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stuffed peppers are a fun and easy dinner. They can be made ahead and baked when needed. They also make great leftovers that you can easily reheat in the microwave. A chicken and rice mixture makes these stuffed peppers filling and wholesome, while creamy mayonnaise and curry powder bind and season the filling. Just 30 minutes in the oven is all you need to serve these delicious vegetables. Serve with a quick salad for a nutritious meal.
A nice alternative to the classic beef and rice stuffed peppers, this dish caters to chicken lovers. It's easily adaptable to your palate, as you can add or subtract other ingredients. Perhaps a touch of hot sauce or a sprinkle of cheese on top? This is a great dish for repurposing leftover chicken and rice—although our recipe starts the filling from scratch, you can use any leftover rice you have in your fridge.
Use any bell peppers that you can find—green, yellow, orange, or red are all delicious.
3/4 cup long-grain white rice, uncooked
6 bell peppers, any color
2 cups cooked chicken, diced
1 cup celery, chopped
1/4 cup onion, finely chopped
2 tablespoons drained pimiento, chopped
1 cup mayonnaise, or to taste
1 teaspoon curry powder
1/2 teaspoon kosher salt, or to taste
1 dash freshly ground black pepper
1 cup water
Prepare the Rice and Peppers
Gather the ingredients.
Cook the rice following the package directions.
Fluff with a fork and set aside.
Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
Put the peppers in a large saucepan and cover them with water.
Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
Make the Filling
In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
Assemble the Peppers
Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
Additional Ingredients and Swaps
- Leftover turkey, tuna, salmon, shrimp, or even ham can replace the chicken in these stuffed peppers.
- Sprinkle shredded cheese over the tops just before they come out of the oven. Or sprinkle a generous handful of Parmesan or pecorino cheese just before serving.
- Use green onions or shallots for a milder onion flavor, or if you don't have any at hand, use a dash of onion powder or onion salt when making the mayonnaise dressing.
- Skip the chicken and make a vegetarian version using cubed pressed tofu or crumbled tempeh instead. For a vegan take, use vegan mayonnaise, as this condiment was originally egg-based, and eggs aren't part of a vegan approach to nutrition.