The ultimate comfort meal – chicken stuffed peppers with rice and carrots. A five ingredient recipe that is sure to be a family favorite. Gluten-Free Dairy Free & Paleo too!
Have you ever tried or made chicken stuffed peppers before? If you haven’t you must. Chicken stuffed peppers are amazing. Russians love stuffed peppers — it is one of the countries traditional dishes, though those peppers are stuffed with a beef and rice mixtures and cooked in a tomato based sauce.
I wanted to go for something a little bit lighter.
And my family has just so happened to recently visit my dad’s great aunt in Brooklyn, who in her late 70s is still cooking up a storm whenever we come to visit and she treated us to a dish similar to this.
I grew up eating my grandmother’s beef based stuffed peppers but had never tried chicken ones before.
I loved them. Lighter and not so heavy as the beef ones, this was the perfect full on meal. No side dishes necessary.
With chicken stuffed peppers you get a full serving of protein, starch and veggies all in one bite.
A well balanced meal if you ask me. And especially one with minimal prep or fuss required. One of those one pot meals practically. Now the key with this one is to properly pick out those peppers. You want there to be a lot of room inside for stuffing. So you’ve got to get the right shaped peppers.
I chose to go with a mix of red, yellow and orange peppers as I find these to be the most flavorful. I also went for the organic ones – which I know, cost a fortune. I think I paid $2-3 a pepper. Doesn’t that seem outrageous?
But I must said, these were worth every penny. I don’t know if it’s because these were organic or what, but these were hands down the most flavorful peppers I’ve ever had. In my entire life. Best peppers ever. I could have made a full meal out of the roasted peppers alone (if it wasn’t going to set my back $20).
If you buy the non-organic colorful peppers and also are blown away by the taste, let me know in the comments below. I need to know if the organic label on these has anything to do with the taste.
I mean I’m normally not even a huge fan of peppers. As veggies they are fine, but they don’t stand a chance normally, in my mind, next to a fresh summer heirloom tomato for example. These peppers though were the bomb. So I’ll be frequently adding chicken stuffed peppers into my cooking rotation, that’s for sure.
For the filling I lightly cooked some rice (just for 4-5 minutes), drained the remaining water, and mixed that with ground chicken, shredded carrots, salt, pepper and oregano. Some shredded and drained zucchini would work magically here too — I’ll be adding that in next time!
Stuff the peppers with the filling, add the little pepper hats on top – make sure not to throw those away!
Place into a deep casserole dish. For the sauce instead of a tomato sauce I just mixed a bit of mayo with Sriracha and water and added it into the casserole.
Pop into the oven to bake and that’s it. Serve with spoonfuls of sauce and green onions + cilantro to garnish. These chicken stuffed peppers are a great option to make for a crowd and are the perfect hearty and healthy comfort meal. Leftovers heat up perfect and I imagine freeze well too! As you cut into these peppers with every bite you get those delicious roasted softened peppers with a hearty chicken, rice and carrot filling.
- 1 pound ground chicken
- 2 carrots finely grated
- 1/2 cup uncooked jasmine rice
- salt/pepper to taste
- 1 tablespoon dried oregano
- 5 yellow and orange peppers
- 2 tablespoons mayonnaise optional
- 2 teaspoons Sriracha optional
- For garnish: chopped green onions and cilantro optional
- Preheat oven to 425 degrees F.
- Add rice to pot with 1 cup water. Bring to a boil, reduce heat and simmer for 4-5 minutes. Drain remaining water.
- Mix chicken with carrots, oregano, salt and pepper.
- Add rice.
- Stuff peppers with chicken and rice mix. Add tops to the peppers.
- Place peppers in deep casserole dish.
- Mix 2 cups water with 2 tablespoons mayonnaise and 2 teaspoons sriracha (optional).
- Add to casserole dish (or just add the water).
- Bake at 425 for 50-60 minutes, then broil on high for 10 mins.
- Serve with sauce, garnished with green onions and cilantro.