Recipe Library
Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce
Tender bell peppers cradle a savory blend of chicken and brown rice, enriched by sun-dried tomatoes and a silky cream sauce laced with Parmesan. Each bite delivers smoky tomato depth, gentle heat, and a creamy finish that lingers.
- Total
- 50 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 389
- Protein
- 27g
- Carbs
- 24g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 328mg
Ingredients
- 2 large bell peppers (any color), halved lengthwise and seeded
- Cooking spray
- 1/3 cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 cups chopped cooked chicken (8 ounces)
- 1 cup cooked brown rice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Instructions
- 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.