Chicken and Rice Stuffed Peppers

Name: Chicken and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 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

Savory chicken and rice stuffed peppers offer a lighter alternative to traditional ground beef recipes.

⭐ 4.3 (50 reviews) Prep: 20 minCook: 45 minTotal: 65 minYields: 6 servings

Category Tags:

Entree Lunch Dinner

Cuisine Tags:

American

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Instructions

Preheat oven to 350 F (180 C) and grease a 2 1/2 to 3-quart baking dish.
Cook rice per package directions and fluff.
Cut tops off peppers and remove seeds and ribs; alternatively, halve lengthwise and remove seeds/stems.
Boil peppers in a large saucepan for 8-10 minutes until tender, then drain.
Combine cooked rice, chicken, celery, onion, and pimiento in a bowl.
In a separate bowl, mix mayonnaise, curry powder, salt, and pepper.
Fold mayonnaise mixture into rice and chicken mixture; adjust seasoning to taste.
Fill peppers with the mixture and place in the prepared baking dish, using foil if needed for stability.
Add about 1 cup of hot water to the baking dish.
Bake for 30 minutes until peppers are tender and filling is hot. Serve immediately.

Nutritional Info (per serving)

Calories: 394 kcal

Carbohydrate: 10 g

Cholesterol: 58 mg

Fiber: 2 g

Protein: 12 g

Saturated Fat: 6 g

Sodium: 387 mg

Sugar: 2 g

Fat: 34 g

Unsaturated Fat: 0 g