Ingredients
Method
- Preheat the oven to 375 degrees F.
- Cut off the pepper tops, remove seeds and membranes, and set the tops aside. Rub the peppers inside and out with oil, then sprinkle the insides with salt. Place the peppers cut-side down on a rimmed baking sheet. Bake until tender, 15-20 minutes.
- Meanwhile, prepare the filling. Cut around the stems of the reserved pepper tops to remove them. Dice the tops and set them aside.
- Heat the oil in a large skillet over medium heat. Add the ground chicken and cook, stirring often to crumble it, until nicely browned, about 8 minutes. Remove the chicken from the pan and set it aside.
- Add the butter to the skillet, maintaining medium heat. Add the diced pepper tops, onions, and garlic, and sauté until the vegetables are soft and translucent, about 5 minutes.
- Stir in the rice, green chiles, marinara sauce, cumin, oregano, salt, and pepper. Cook until the rice is tender. Stir in the cooked chicken and 1/2 cup of the cheese, if using.
- Nestle the cooked peppers, cut-side up, in a medium baking dish. Evenly spoon the filling into the peppers. If desired, spread a spoonful of sauce over the filling in each pepper. Cover and bake until heated through, about 20 minutes. If using cheese, uncover, top with the remaining 1/2 cup of cheese, and bake until the cheese is melted, about 5 minutes. Garnish with parsley, if desired, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to two days. Alternatively, wrap in parchment, then aluminum foil, seal in a plastic bag, and freeze for up to 3 months. Defrost frozen peppers in the refrigerator overnight, then reheat on a rimmed baking sheet in a preheated 350-degree oven for 20-30 minutes.
Nutrition
Notes
If you choose to enjoy the whole stuffed pepper, here is the nutritional information:
1 whole stuffed pepper
Calories: 362
Fat: 26 g
Protein: 22 g
Carbs: 14 g
Dietary Fiber: 5g
Net Carbs: 9g