Unstuffed Peppers with Ground Chicken
Unstuffed Peppers with Ground Chicken is an easy stovetop dinner with bell peppers, tomato sauce, and rice, packed with classic stuffed pepper flavor.
Servings: 6 servings
Calories: 565kcal
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.
Nutrition
Serving: 1serving | Calories: 565kcal | Carbohydrates: 45g | Protein: 46g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 652mg | Potassium: 2160mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1112IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 6mg