Chicken-Stuffed Peppers - Kraft Recipes Top
Comida Kraft
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Chicken-Stuffed Peppers

Prep Time
Total Time

4 servings, 1 filled pepper half each

Make a dinner dish in an hour with Chicken-Stuffed Peppers! These delectable Chicken-Stuffed Peppers include carrots, fennel, cheese, brown rice and more.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Cook and stir carrots and fennel in medium skillet sprayed with cooking spray on medium heat 3 to 5 min. or until crisp-tender. Cool slightly.
  • Meanwhile, cut peppers lengthwise in half; remove and discard stem, seeds and membranes.
  • Mix chicken, rice, mozzarella and 3/4 cup pasta sauce just until blended. Add carrot mixture; mix lightly. Spoon into pepper halves.
  • Place, filled sides up, in shallow baking dish sprayed with cooking spray; sprinkle with Parmesan.
  • Mix water and remaining pasta sauce until blended; pour into baking dish, being careful to not pour over peppers. Cover.
  • Bake 40 to 45 min. or until chicken mixture is done (165°F), uncovering after 35 min.

Special Equipment Needed

Special Extra

For a touch of heat, add 1/4 tsp. crushed red pepper to remaining pasta sauce before pouring into baking dish as directed.


  • 4 servings, 1 filled pepper half each

Healthy Living

Nutrition Bonus

Add more vegetables to your diet with this low-calorie meal. The carrots are rich in vitamin A and the bright red peppers contain vitamin C.

Nutritional Information

Serving Size 4 servings, 1 filled pepper half each
Calories 300
Total fat 13g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 610mg
Carbohydrate 20g
Dietary fiber 4g
Sugars 9g
Protein 23g
% Daily Value
Vitamin A 160 %DV
Vitamin C 90 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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