Name: Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce
Total time: 30 min
Ingredients: 2 large bell peppers (any color), halved lengthwise and seeded; Cooking spray; 0.33 cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar; 0.5 cup chopped onion; 2 cloves garlic, minced; 0.25 teaspoon salt; 0.25 teaspoon crushed red pepper; 2 cups chopped cooked chicken (8 ounces); 1 cup cooked brown rice; 0.5 cup heavy cream; 0.25 cup grated Parmesan cheese; 3 tablespoons chopped fresh parsley

Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce

5.0

(2)

2 Reviews

Sometimes meals come in perfect packaging. This is one of those times. Here's a satisfying dinner packed into a bell pepper half for each serving. Chicken and rice are infused with umami from sun-dried tomatoes and the filling is bound by Parmesan and a bit of cream for cheesy goodness. Use shelf-stable precooked brown rice to make this meal super quick.

Carolyn Casner

Updated on March 15, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce — Photo: Photographer / Brie Passano, Food Stylist / Annie Probst

Active Time:

20 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 large bell peppers (any color), halved lengthwise and seeded
Cooking spray
⅓ cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
½ cup chopped onion
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 cups chopped cooked chicken (8 ounces)
1 cup cooked brown rice
½ cup heavy cream
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F.
Place bell pepper halves on a large, rimmed baking sheet and lightly coat them with cooking spray. Bake until mostly softened, about 15 minutes.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and onion; cook, stirring, until softened, about 3 minutes. Add garlic, salt and crushed red pepper; cook, stirring, for 1 minute. Add chicken, rice and cream; cook, stirring, for 1 minute. Remove from heat and stir in Parmesan and parsley.
Divide the chicken filling among the pepper halves (they will be heaping). Bake until the peppers are soft and the filling is hot, about 10 minutes.

Nutrition Facts (per serving)

389	Calories
20g	Fat
24g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 27g	54%
Total Fat 20g	26%
Saturated Fat 9g	45%
Cholesterol 98mg	33%
Vitamin A 3473IU	69%
Vitamin C 120mg	133%
Vitamin D 24IU	6%
Vitamin E 3mg	18%
Folate 57mcg	14%
Vitamin K 52mcg	43%
Sodium 328mg	14%
Calcium 96mg	7%
Iron 2mg	11%
Magnesium 65mg	15%
Potassium 628mg	13%
Zinc 2mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.