Chicken & Rice Stuffed Peppers

These Chicken & Rice Stuffed Peppers are hearty, filling, and SO flavorful! This cozy healthy dinner recipe can be put together in 15 minutes, then baked with cheesy goodness and topped with crumbly crackers. It can even be prepped the night before! If you're craving comfort food, you'll love this easy stuffed peppers recipe.

Course Lunch, Dinner, Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 563kcal

Author Christine McMichael

Equipment

Ingredients

4 large bell peppers
1 Tablespoon olive oil
1 medium shallot, diced
1 Tablespoon minced garlic
2 cups broccoli florets, finely chopped
2 cups cooked jasmine rice
2 1/2 cups shredded rotisserie chicken
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 -3/4 cup water or chicken broth
1 cup shredded mozzarella
1 cup shredded cheddar

Topping

4-5 whole wheat crackers, crushed or gluten-free crackers
1/3 cup fresh chopped parsley

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Slice your bell peppers in half, scoop out the seeds and add to a large baking dish.
Heat a skillet with the olive oil and add in the diced shallot.
Saute for about 5 minutes or until translucent.
Add in the minced garlic and chopped broccoli and cook until the broccoli is bright green, about 5 more minutes.
Add in the shredded chicken, cooked rice, oregano, salt, pepper, and half of each type of cheese.
Let combine for a few minutes to melt the cheese, then stir in the water or chicken broth. Start with 1/2 cup and add more as needed if the mixture seems dry at all.
Fill the pepper halves with the mixture and top with the remaining cheese.
Cover with foil and bake for 30 minutes, then uncover and bake an additional 15-20 minutes or until the peppers are soft.
Remove from the oven and top with crushed whole wheat crackers and fresh chopped parsley. Enjoy!

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