Stuffed Peppers

Stuffed Peppers

Colorful bell peppers with a creamy chicken filling.


5 stars 5 stars 5 stars 5 stars 5 stars (47 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 27 mins

Yield: 6 x bell pepper servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Metric

  • 6 large bell peppers (1 color or a variety of colors)
  • 1 Tbsp light buttery spread
  • 2 Tbsp finely chopped onions
  • 7 oz lean ground chicken
  • 2 Tbsp flour
  • 1 cup chicken stock
  • 1/2 cup fat-free sour cream
  • 2 Tbsp chopped fresh herbs (basil or oregano)
  • 2 cup cooked rice
  • 1 Tbsp light buttery spread, extra


Preheat oven to 350║F.

Remove top from bell peppers, discarding the seeds. To preserve their color, drop bell peppers into boiling water blanching for 30 seconds, followed by immediately refreshing under very cold running water (or ice cold water). Arrange bell peppers standing up in a small baking dish.

Heat 1 tablespoon buttery spread in a medium saucepan. SautÚ onion and ground chicken for 5 minutes. Pour off any fat, then add flour and cook for 1 minute. Add chicken stock. Bring to a boil stirring constantly, then stir in sour cream, herbs and rice.

Spoon rice mixture into the prepared bell peppers; dot each with remaining 1 tablespoon buttery spread. Bake in preheated for 20 minutes.


If using regular chicken broth instead of homemade chicken stock, adjust for higher sodium levels.