Chicken Stuffed Bell Peppers with Tomato Basil and Havarti Cheese Recipe

Introduction

Chicken stuffed bell peppers are a delicious and colorful way to enjoy a wholesome meal. Filled with a savory mixture of ground chicken, rice, and cheese, this dish is both comforting and satisfying. It’s perfect for a family dinner or meal prepping for the week.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 14.5 ounce can petite diced tomatoes, with juice
• 1 cup jarred tomato basil marinara sauce
• 1 and 1/2 cups cooked white rice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 and 1/2 cups Havarti cheese, grated (divided)
• Salt and pepper to taste
• 6 large bell peppers, any color

Instructions

1. Step 1: Preheat the oven to 400° F. Heat a large skillet over medium heat.
2. Step 2: Add the olive oil and diced onion to the hot skillet. Sauté until the onion softens, about 5 minutes. Add the minced garlic and cook for 30 seconds more.
3. Step 3: Add the ground chicken and cook, breaking it up with a spoon, until no longer pink. Drain off any excess liquid.
4. Step 4: Stir in the canned tomatoes with juice, marinara sauce, cooked rice, Worcestershire sauce, chopped parsley, and half of the grated Havarti cheese. Season with salt and pepper to taste and mix well.
5. Step 5: Scoop the chicken mixture into the hollowed-out bell peppers, filling five to six peppers. Pour just enough water into the bottom of your baking dish to create steam while baking. Cover the dish tightly with foil.
6. Step 6: Bake the peppers for 35 to 40 minutes, until they are fork-tender but not mushy.
7. Step 7: Remove the foil and sprinkle the remaining Havarti cheese on top of the peppers. Return to the oven uncovered for 2 to 3 minutes until the cheese melts.

Tips & Variations

• Use ground turkey or beef instead of chicken for a different flavor.
• Add chopped mushrooms or spinach to the filling for extra veggies.
• If you prefer crispier peppers, bake uncovered for the last 10 minutes instead of using foil.
• For a spicy kick, include some crushed red pepper flakes or diced jalapeños.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350° F oven until warmed through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers a day in advance and refrigerate them covered. Bake when ready to serve, adding a few extra minutes to the bake time if starting cold.

Can I freeze stuffed bell peppers?

Absolutely. Wrap the stuffed peppers individually in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Chicken Stuffed Bell Peppers with Tomato Basil and Havarti Cheese Recipe

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★★★★★

4.9 from 74 reviews

These Chicken Stuffed Bell Peppers are a flavorful and hearty meal featuring ground chicken mixed with tomato sauce, rice, and cheese, all baked inside tender bell peppers. This recipe offers a comforting one-dish dinner that combines protein, veggies, and grains in a delicious, easy-to-make dish perfect for weeknights.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 stuffed bell peppers 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 (14.5 ounce) can petite diced tomatoes, with juice
• 1 cup jarred tomato basil marinara sauce
• 1 1/2 cups cooked white rice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 1/2 cups Havarti cheese, grated, divided
• Salt and pepper to taste

Vegetables

• 6 large bell peppers, any color

Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 400°F (200°C). Heat a large skillet over medium heat to get ready for sautéing the aromatics.
2. Sauté Onion and Garlic: Add the olive oil and diced onion to the hot skillet. Sauté the onion until it softens, about 5 minutes. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Cook Ground Chicken: Add the ground chicken to the skillet. Break it up with a spoon and cook until the meat is browned and no longer pink, for several minutes. Drain off any excess liquid to avoid sogginess in your filling.
4. Combine Filling Ingredients: Stir in the canned diced tomatoes with their juice, tomato basil marinara sauce, cooked white rice, Worcestershire sauce, chopped parsley, and half of the grated Havarti cheese. Mix well and season with salt and pepper to taste.
5. Stuff the Peppers: Scoop the ground chicken and rice mixture into each of the 6 large bell peppers, filling them generously. Pour just enough water into the bottom of the baking dish to create steam during baking. Cover the stuffed peppers tightly with aluminum foil.
6. Bake the Peppers: Place the covered dish in the preheated oven and bake for 35-40 minutes. This will soften the peppers to a fork-tender texture while keeping them intact. Adjust baking time based on your preferred pepper softness.
7. Add Remaining Cheese and Melt: Remove the foil and sprinkle the remaining Havarti cheese over the top of the peppers. Return the dish to the oven uncovered and bake for an additional 2-3 minutes, just until the cheese melts and becomes slightly bubbly.

Notes

• You can substitute ground turkey for ground chicken if preferred.
• Use pre-cooked rice to speed up preparation time.
• If you like a spicier filling, add red pepper flakes or a dash of hot sauce.
• Any color of bell pepper works—red, yellow, orange, or green.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken stuffed peppers, baked stuffed peppers, ground chicken recipe, healthy stuffed peppers, easy dinner recipe