Should I use organic bell peppers for stuffed bell peppers?

The current Dirty Dozen lists bell peppers at #9. Whether this includes the green bell pepper or just the orange/yellow/red bell pepper varieties, I’m not sure. My advice would be to buy organic if you go multicolored or choose a green pepper instead.

What size bell peppers do I need for this stuffed peppers recipe?

When picking out peppers for this meal, try to get the biggest peppers possible so you can buy fewer and split them in half to stuff instead. If you can only find smaller peppers, allow one full pepper per person.

Do you have to cook meat before stuffing peppers?

Yes. That way the meat is already cooked through, and all you’re doing is combining ingredients and baking them together until the cheese is nice and melty.

Why are my stuffed peppers soggy?

This stuffed red pepper recipe is not going to get watery because it uses cooked rice . If you use uncooked rice, the water ratio needed to cook the rice could potentially be off, which could cause the stuffed peppers to become soggy.

Yummy Chicken Stuffed Peppers | Easy Weeknight Dinner Recipe

Name: Stuffed Peppers
Prep time: 00:10
Cook time: 00:30
Total time: 00:40
Yield: 6
Cuisine: American
Ingredients: bell peppers; chicken; rice; red pasta sauce; creamy cauliflower sauce; Italian seasoning; dried sage; dried thyme; salt; pepper; shredded Monterey jack or mild cheddar cheese; shredded Parmesan cheese

Stuffed Peppers

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These yummy chicken stuffed peppers are a delicious twist on a classic dinner! Filled with rice, chicken, creamy sauce, and cheese, you’ll love this easy, flavorful dish!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 1x
Category: Main Meals
Method: Oven
Cuisine: American

Ingredients

Scale

3 large bell peppers
1 cup shredded or diced cooked chicken
1 cup cooked rice
1 cup red pasta sauce, divided
¼ cup creamy cauliflower sauce
½ Tbsp Italian seasoning
½ tsp dried sage
½ tsp dried thyme
salt & pepper, to taste
¾ cup shredded Monterey jack or mild cheddar cheese
¼ cup shredded Parmesan cheese (optional)

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Instructions

Preheat the oven to 400F and bring a large pot of salted water to a boil.
Wash and cut the tops off the peppers, removing the seeds and membranes. If desired, also slice in half from top to bottom for smaller stuffed peppers. Boil the peppers for 5 minutes. Cool slightly so that you can handle them.
In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings, and ½ cup red pasta sauce. Stir well to combine. Season with salt and pepper.
Spread ¼ cup of red pasta sauce into the bottom of a 9×13 glass baking dish.
Fill each pepper ¾ of the way full with the chicken and rice mixture, then top with cheese.
Bake the stuffed red peppers recipe in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot. If desired, place peppers under the broiler for 2-3 minutes, until the cheese is brown and bubbly.
Serve hot with the optional Parmesan cheese sprinkled on top and the remaining ¼ cup red pasta sauce, if desired.

Notes

Meat Substitutions:

Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite ground beef recipe, prepared up until the baking step.
Sausage Variation: Substitute ½ lb spicy ground sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add ½ tsp dried onion powder and 1 tsp dried garlic powder.
Vegetarian Taco Stuffed Peppers: You can also use Brown Rice, Diced Tomatoes, and Black Beans, seasoned with Homemade Chili Seasoning for a tasty spin on the classic stuffed peppers. Vegetarian stuffed peppers are gluten-free too!

Nutrition

Calories: 236

Find it online: https://dontwastethecrumbs.com/recipe-stuffed-peppers/