Unstuffed Peppers with Ground Chicken
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Unstuffed Peppers with Ground Chicken is an easy stovetop dinner with bell peppers, tomato sauce, and rice, packed with classic stuffed pepper flavor.
If you love stuffed peppers you’re going to love this easy dinner recipe. I love traditional stuffed peppers, slow cooker stuffed pepper soup, but this is a lightened up version using ground chicken instead of ground beef.
It has all the classic flavors of stuffed peppers and loaded with bell peppers. I love serving it over white rice, but you can also serve over quinoa or your preferred side dish.
It is also great for meal prep. The flavors deepen as it sits, and it reheats beautifully for lunches or quick dinners throughout the week.
Quick Bites About This Recipe
Skill Level: This is an easy stovetop recipe that even beginner cooks can make.
Swaps: Ground turkey or ground beef can be used instead of ground chicken.
Make Ahead: This is perfect for meal prep!
Freezer Friendly: Freeze for up to 3 months in airtight containers.
Variations & Substitutions: Add cooked rice directly into the pot for a true one pot meal! We like to serve over rice.
Unstuffed Peppers with Ground Chicken Ingredients
Ground chicken: The lighter protein that keeps this dish hearty but not too heavy. You can substitute ground turkey or even ground beef if you prefer a richer flavor. Cook to an internal temperature of 165°F for safety.
Green bell peppers: These give that classic stuffed pepper flavor. They soften as they cook and add natural sweetness. You can swap in red, orange, or yellow peppers if you like a sweeter taste.
Onion: You can use red, white, or yellow onions.
Petite diced tomatoes: These add texture and little bursts of tomato throughout the sauce. Do not drain them, the juices add flavor. I prefer petite diced as they’re more tender.
Tomato puree: Creates the rich, smooth sauce that ties everything together. If needed, you can use tomato sauce instead. Just make sure it doesn’t have added herbs unless you want them in the recipe.
Granulated garlic: You can also use fresh garlic if preferred.
Dried parsley: A simple herb that brightens the tomato sauce and adds that classic stuffed pepper feel. You can add oregano and basil for more of an Italian flavor profile.
Salt and black pepper: Season to taste as it simmers.
Cooked white rice: Served the unstuffed pepper mixture over the rice to soak up all that flavorful sauce. Brown rice also works great!
How to Make Unstuffed Peppers with Ground Chicken
Start by heating a large skillet over medium heat. Add a little oil if needed, then add your chopped green bell peppers and diced onion. Cook until they begin to soften and become fragrant. Stir occasionally so they do not brown too quickly.
Once softened, transfer the peppers and onions to a large Dutch oven or medium to large pot. This is where everything will finish simmering together.
In the same skillet, add the ground chicken. Break it apart with a potato masher or spoon as it cooks. Season with granulated garlic, dried parsley, salt, and black pepper. Continue cooking until the chicken is fully cooked through and no longer pink. Ground chicken should reach 165°F for food safety according to USDA guidelines.
Add the cooked ground chicken to the Dutch oven with the peppers and onions. Pour in the petite diced tomatoes with their juices and the tomato puree. Stir everything together until well combined.
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer covered for about 30 minutes. Stir occasionally as it thickens and the flavors meld together.
Taste and adjust salt and pepper if needed. Serve over cooked rice.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium low heat or microwave in 30-60 second intervals, stirring in between, until heated through to 165°F.
Recipe Tips and Notes
- Chop the peppers into even sized pieces so they cook evenly.
- Taste before serving and adjust seasoning. Tomato based dishes often need a little extra salt.
Unstuffed Peppers with Ground Chicken
Ingredients
- 2 tablespoons olive oil divided
- 4 green bell peppers diced, about 4 cups
- 1 medium onion diced, about 1 cup
- 3 pounds ground chicken
- 14 oz petite diced tomatoes with the juice
- 28 oz tomato puree
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
Instructions
- Heat a large skillet over medium heat. Add a small amount of oil if needed. Add the diced green bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant but not deeply browned.2 tablespoons olive oil, 4 green bell peppers, 1 medium onion
- Transfer the cooked peppers and onion to a large Dutch oven or heavy bottomed pot.
- In the same skillet, add the ground chicken. Break it apart as it cooks. Sprinkle in the granulated garlic, dried parsley, salt, and black pepper. Continue cooking for 8-10 minutes, stirring frequently, until fully cooked and no longer pink. The internal temperature should reach 165°F.3 pounds ground chicken
- Add the cooked ground chicken to the Dutch oven with the peppers and onions. Stir in the petite diced tomatoes with their juices and the tomato puree until fully combined.14 oz petite diced tomatoes, 28 oz tomato puree, 1 teaspoon granulated garlic, 1 teaspoon dried parsley, 1 teaspoon salt, 1/2 teaspoon black pepper
- Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer covered for 30 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning as needed.
- Serve over cooked white rice.3 cups cooked white rice
Video
Notes
- Substitutions: Ground turkey or ground beef can be used in place of ground chicken. Red or yellow bell peppers can replace green peppers for a sweeter flavor. Brown rice can be used instead of white rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat: Reheat on the stovetop or in the microwave until warmed through to 165°F before serving.