Lemon Garlic Chicken and Rice Stuffed Peppers

• 4 large bell peppers
• 1 ½ cups cooked chicken, diced
• 1 cup uncooked white rice
• 2 cups chicken broth
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Juice of 1 lemon
• Zest of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup chopped fresh parsley
• ½ cup shredded cheddar cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in rice, chicken broth, thyme, paprika, lemon juice, zest, salt, and pepper. Bring to a simmer.
5. 5 Spoon the rice mixture into each bell pepper half.
6. 6 Place stuffed peppers in a baking dish. Drizzle with remaining olive oil.
7. 7 Cover the dish with foil and bake for 30 minutes.
8. 8 Uncover, sprinkle with cheese if using, and bake for an additional 5 minutes.
9. 9 Garnish with chopped parsley before serving.

Equipment

• baking dish
• skillet
• oven

Variations

• Add black beans for extra protein
• Swap chicken for ground turkey

Substitutions

• Use vegetable broth for a vegetarian option
• Substitute quinoa for rice

Pairings

• Caesar salad
• Steamed asparagus

Nutrition

Tips

• For extra flavor, roast the halved peppers in the oven for 10 minutes before stuffing.
• Leftovers taste great the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freeze stuffed peppers before baking. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• A fresh green salad
• Warm crusty bread

FAQ