My Family Dinner Favorites: Chicken and Rice Stuffed Bell Peppers

It’s finally starting to feel like Fall here in Texas! We have been having some cooler weather the last couple of days and I’m loving it. I made these stuffed bell peppers for dinner last night and they were a big hit so I thought I’d share with you.

While out at the grocery store, these huge, bright green bell peppers caught my eye and I just had to get some. They looked so fresh and I have been wanting to try stuffed bell peppers. I’ve never tried them before so I thought these would be perfect. All together, I believe this meal was under $10 for a family of 3-4.

Ingredients:

1 lb. ground chicken (I used Purdue from Kroger)

1 cup of any rice you’d like (I used Knorr rice sides in cheddar broccoli)

1 10.5 oz. can cream of chicken condensed soup

1/4 cup chicken broth

1-1.5 cup shredded mozzarella cheese for topping

3-4 bell peppers ( I used 3 for my family)

*optional (frozen steamed veggies)

 

Directions:

1. Preheat your oven to 350 degrees.
2. Cut the tops off of your bell peppers and remove the seeds/ribs carefully as to not damage the pepper. Rinse inside and out. Set aside. (Test to see if they stand straight up to act as a cup for your filling. If not, you can cut just a small slice off the bottom to help it stand flat.)
3. Take a 3 qt. sauce pan and fill with water. Bring it to a boil and add your peppers for 2-3min to soften. Set aside when done.
4. Next, cook your ground chicken. Be sure to season to taste. (I used a sprinkling of each: salt, pepper, garlic pepper, chili powder, and oregano) While browning the chicken, I used the microwave directions to cook my rice so it would be done at the same time as the chicken.
5. Now add 1 cup of the cooked rice to your cooked chicken and mix.
6. Add about 3/4 of the can of soup, add the chicken broth, and mix.
7. Place your bell peppers standing up in an ungreased baking dish. (I used a small glass rectangular baking dish, but you can use whatever dish you prefer.) Add the filling to each bell pepper and really pack it in!
8. Next I added a small spoonful of the leftover cream of chicken soup to each bell pepper.
9. Top each with the shredded mozzarella and bake uncovered for 30 min.

 

I added a bag off Birds Eye Select steamed Brussel sprouts and our meal was complete!

These peppers were so good and so filling! I hope you enjoy. Let me know how they turn out if you decide to make these.

Thanks for reading,

~The Dimestore Gypsy