Ingredients:

  • 4 large green bell peppers (approx. 1.5 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb ground chicken
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 cup chicken broth
  • 1 cup shredded mozzarella or sharp cheddar cheese
  • Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the green peppers in half lengthwise, removing the seeds and membranes.
  3. Brush the interior and exterior of the peppers with olive oil and sprinkle with salt.
  4. Place the peppers cut-side up in a 9x13 inch baking dish.
  5. Heat a skillet over medium-high heat. Add the ground chicken and cook until no longer pink and slightly browned.
  6. Stir in the diced onion and minced garlic, sautéing for 3–5 minutes until the onions are translucent.
  7. Stir in the smoked paprika, oregano, and black pepper.
  8. Fold in the cooked rice and chicken broth. Stir for 2 minutes until cohesive, then remove from heat.
  9. Spoon the chicken and rice mixture generously into each pepper half, pressing down lightly.
  10. Top each pepper with shredded cheese.
  11. Bake for 25–30 minutes until peppers are tender-crisp and cheese is bubbly and golden-brown.
  12. Garnish with fresh parsley before serving.