• Home
  • Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • 7 Best Kitchen Gadgets
  • Recommended
    • Cookery Book Reviews
    • Money Saving Tips
  • Penny’s Blog
  • My Story
  • Contact

Stuffed Peppers With Chicken

March 11, 2013 Penny Leave a Comment

Half Peppers With stuffed with rice and  Chilli flavoured Chicken
Delicious Chicken And Chilli Stuffed Peppers

Stuffed Peppers With Chicken

Peppers can be stuffed in so many ways it is often a lovely way to cook a low cost meal, using what you have in your cupboards or fridge. Roasted stuffed peppers are so full of flavour and sweetness and they are a good partner for so many foods – from meat and cheese, to rice, couscous and tomatoes.

Stuffed Peppers With Chilli chicken is easy to make, economical and full of flavour. Serve as a midweek supper or at a dinner party

Not only are peppers delicious but they are high in nutrition too.

 Related Recipes

      Stuffed Peppers With Mince
      Stuffed Peppers With Cheese
      Stuffed Peppers With Couscous

With much more vitamin C than an orange, they are high in anti oxidants and low in calories. They are also high in vitamin B6.

The best time to buy peppers is when they are available from local suppliers, fresh from the plant, in the summer, but they are grown all the year round and are available in supermarkets. They are grown in the UK all year round by suppliers such as Thanet Earth.

They are also quite easy to grow yourself and if you love peppers, growing your own can certainly save a lot of money as well as being great fun and satisfying!

Economical Chicken Recipe

Because I like to buy local free range chicken, I tend to use small amounts – to get the flavour but without being too expensive. For this recipe I have used four chicken drumsticks to serve four people. This is enough chicken for plenty of flavour and mixed with the rice and vegetables there is plenty to fill you up. Alternatively you can use some leftover cooked chicken from your Sunday roast

I used 2 chillis to give plenty of spice but you can use more or less than this depending on how hot you like your food.

Chillis can vary in how hot they are and I would try to steer clear of the really hot varieties. If you want to know more about here is a good guide to chillies.

Brown Basmati Rice

I used brown basmati rice in this recipe but you can use white rice too. I like the stronger flavour of brown rice and it is better nutritionally than white rice.

White rice is still good for you and will be delicious in this recipe.

Serve With Salad

I served these stuffed peppers with some salad as the rice and chicken make it quite filling. You could serve with green vegetables and / or some garlic bread.

Stuffed Peppers With Chicken

Ingredients

  • 4 chicken drumsticks
  • 200g / 7oz brown rice (or white rice if preferred)
  • 4 peppers red, green or yellow peppers – or a mix
  • 1 red onion, peeled and chopped
  • 2 celery sticks, chopped small
  • 1-2 chilli peppers, finely sliced
  • 1 dessert spoon tomato puree
  • 1 teaspoon paprika
  • 2-3 tablespoons water
  • 100g / 3.5oz Italian style hard cheese (Parmesan, Pecorino or Romano), grated
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, peeled and finely chopped
  • Print Friendly, PDF & EmailPrint Recipe

Cooking Directions

  1. Preheat the oven to 180 degrees C

  2. Place the chicken drumsticks in a roasting dish and bake for about 25 minutes until cooked.

  3. Meanwhile wash the rice in cold water, and rinse

  4. Place in a saucepan and cover with boiling water with about 2.5 cm extra cover

  5. Bring back to the boil and simmer until all water has been absorbed and the rice is soft (about 30 minutes – less time if using white rice)

  6. Remove the skin from the chicken drumsticks and discard.

  7. Remove the meat and chop into small pieces

  8. Slice each pepper in two lengthways and remove the pith and seeds

  9. Lie them down like bowls in a roasting dish and set aside

  10. In a large frying pan, heat the oil

  11. Cook chopped onion until transparent

  12. Add the celery and chilli and cook for a further 5 minutes

  13. Add the rice, paprika, tomato puree and water and stir thoroughly

  14. Turn off the heat and stir in 2/3 of the grated cheese

  15. Fill all the half peppers with the mixture as evenly as possible

  16. If there is any mixture over, leave in the pan to reheat and add to the plates when serving

  17. Sprinkle the top with the remianing grated cheese

  18. Bake in the oven for about 30 minutes

  19. Serve hot

Print Friendly, PDF & EmailPrint Recipe

If you like this recipe, you may want to subscribe to Penny’s Recipe’s newsletter and get the free Meal Plan – 7 family meals for under £30

Dinner Recipes Chicken Recipes, Rice Recipes, Stuffed Peppers

Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Maggie says

    March 22, 2013 at 7:14 pm

    This looks good, Penny. I’m not a fan of stuffed peppers that use ground beef, but I think I’d enjoy these with chicken. I always keep home-cooked chicken pieces in the freezer for quick meals and this is a great new way to use them! Thanks so much!

    Reply
  2. Chris Blackburn says

    March 11, 2013 at 6:38 pm

    I love stuffed peppers but I’ve always struggled to keep them moist throughout, any tips???

    Reply
    • penny says

      March 12, 2013 at 10:05 am

      Hi Chris – I think the key is to make sure there is enough moisture in the stuffing mix before it goes into the oven. If it looks like drying out, you could always cover them with a piece of foil to keep the moisture in.

      Reply

Leave a Reply Cancel reply

Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

Originally from England I moved to Brig O' Turk, near Callander in the Trossachs, Scotland in December 2015 with my husband, Ian and elderly father. Here we live at The Ridings - our Bed & Breakfast and holiday cottage business

Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Follow Me

  • Facebook
  • Pinterest
  • Twitter
Return To Top
  • Small Print
Copyright @ All Rights Reserved 2011-2018 Penny's Recipes
The Ridings · Brig O' Turk · Perthshire · FK17 8HT · Scotland01877 376246
  • Tweet
  • Share
  • +1
  • Pin It