Chicken stuffed peppers

With simple ingredients, these appetizers are guaranteed to keep people warm and full.

Food + Drink Cooking and Entertaining Casey Hardman

This article was published on September 15th, 2018

There seems to be a slight chill in the air. It would appear that the warmth of summer has dissipated into an early cool fall. What better way to keep warm than stay indoors and invite a bunch of your friends over? Parties are always a great excuse to find new and exciting recipes to try. What better way to impress your guests than laying out all kinds of delicious appetizers?

The question you’re left with is what do you make? Do you make something hot to warm up the party guests? Something light so people will want to dance? Something that will make people talk for months to come? All these answers should be yes, and the bigger answer is that Chicken Stuffed Peppers are what you should make.

With simple ingredients, this appetizer is not only guaranteed to keep people warm, but also keep them full without that aching full feeling. Make this as healthy as you wish with a variety of fresh herbs and vegetables. Are you vegan or even a vegetarian? Not to worry. You can easily substitute out the chicken for tofu, or even more veggies. Don’t like chicken? Use ground beef instead. This recipe allows for many simple variations. You can customize to fit the variety of different tastes or diets based on your party guests.

Chicken stuffed peppers

What you will need:

  • 6 bell peppers to stuff and stand, and 1 to chop
  • 2 tbsp vegetable oil
  • 1 diced red onion
  • 4 minced garlic cloves
  • 3 or 4 chopped, cooked, seasoned chicken breasts
  • 2 cups of uncooked jasmine or wild grain rice
  • 4 cups chicken broth, and 1 cup to set aside
  • 3/4 cup cheddar cheese
  • 1/4 cup lemon juice
  • 2 diced celery stalks
  • 1/4 tsp black pepper
  • Chopped fresh parsley, cilantro, rosemary, and thyme

Make sure to rinse your rice in water before cooking. Starting with four cups of chicken stock, bring your rice to boil on medium heat. Set on low heat, and then cover. Occasionally you will want to give it a stir so it doesn’t burn to the bottom and can move the heat throughout, cooking the rice evenly. If you find there isn’t enough liquid to fully cook the rice, add 1/4 cup more at a time. The extra one cup from the start will be “in case” you need it while cooking. Now might be a good time to preheat your oven to 375 degrees.

While the rice is cooking, chop up the herbs, veggies, and chicken. Hollow out and rinse the four bell peppers. Best way is to cut off the top only, but make sure to keep it. Cook the chicken fully, and then add it to the cooked rice pot. Add the rest of the ingredients and give it a good stir. Make sure everything is mixed well. Spoon into the bell peppers and place on a cookie sheet. Fill as much as you want. Put the bell pepper’s top back on and throw it in the oven for about 25 minutes, or until the peppers start looking wrinkly.

Be the bell of the ball, and serve up these chicken stuffed peppers.


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