Stuffed Bell Peppers with Curried Chicken and Rice
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees Vibrant bell peppers stuffed with a flavorful mixture of curried chicken, rice, and fresh herbs, baked until tender and aromatic. This comforting dish brings together savory spices and textures for a wholesome meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 5 mins | 4-6 Servings |
🔪 Key Equipment
- Baking dish
- Skillet
- Large bowl
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Four to Six | Large Bell Peppers | any color |
| One Pound | Boneless, Skinless Chicken | Breast or Thighs, cooked and diced |
| One Cup | Cooked Rice | Prepared |
| One Tablespoon | Olive Oil | For sautéing |
| One Medium | Onion | Finely chopped |
| Two Cloves | Garlic | Minced |
| One Tablespoon | Curry Powder | Standard blend |
| 1/2 Cup | Mayonnaise | Or plain yogurt |
| 1/4 Cup | Chopped Fresh Cilantro | Or parsley |
| To Taste | Salt | As needed |
| To Taste | Black Pepper | Freshly ground |
| Optional | Shredded Cheese | Cheddar or Monterey Jack for topping |
Instructions
Step 1: Prep and Sauté
- Preheat oven to 375°F (190°C).
- Cut the four to six large bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
- In a skillet, heat the one tablespoon olive oil over medium heat. Add the one medium onion and cook until softened, about 5 minutes. Add the two cloves garlic and cook for another minute until fragrant.
Step 2: Mix Filling and Fill Peppers
- In a large bowl, combine the one pound boneless, skinless chicken, one cup cooked rice, and the sautéed onion and garlic mixture.
- Add the one tablespoon curry powder, 1/2 cup mayonnaise, and 1/4 cup chopped fresh cilantro. Season with salt and black pepper to taste. Mix everything together until well combined.
- Fill each bell pepper half with the curried chicken and rice mixture.
Step 3: Bake and Serve
- Pour about 1/4 inch of water into the bottom of the baking dish to help steam the peppers.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
- If desired, remove the foil for the last 5-10 minutes of baking and top with shredded cheese until it is melted and bubbly.
- Let stand for a few minutes before serving until set.
💡 Make-Ahead & Storage: Assemble the stuffed peppers a day ahead, cover, and refrigerate until ready to bake. Add an extra 5 minutes to the baking time if cooking straight from the fridge.
Original Recipe Scan
