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Recipes Nugget Markets Signature Recipes

Stuffed Bell Peppers

Prep time
30 minutes PT30M
Cook time
30–40 minutes PT40M
Yield
6 servings
Difficulty
2 out of 5 on the difficulty scale
Ground Chicken Stuffed Bell Peppers Nugget Markets signature recipes

Bursting with ground chicken, fresh herbs, onion, fennel, and apple, these hearty peppers are packed with flavor and perfect for entertaining, a casual weeknight dinner, or both!

Ingredients

  • 2 yellow bell peppers
  • 2 orange bell peppers
  • 2 red bell peppers
  • 4 tablespoons olive oil, divided
  • 2 pounds ground chicken
  • 1½ cups diced yellow onion
  • ½ cup diced fennel
  • 2 tablespoons chopped garlic
  • 1 Granny Smith apple, diced
  • 2 tablespoons rice flour
  • 12 ounces chicken stock
  • 6 tablespoons chopped Italian parsley
  • 3 tablespoons chopped thyme
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 tablespoons grated Parmesan cheese

Preparation

To prepare the bell peppers, lay each pepper on its side and cut off the bottom inch to expose the cavity with the seeds and ribs. Use a pair of scissors to cut the stem as close to the pepper as possible while still leaving the top of the pepper intact. When flipped upside down, this should create a flat base for the pepper to stand on. If the pepper is not stable, shave away some of the pepper until stable. 

With the cavity of the bell pepper facing upward, use a small, thin knife to trim the ribs from the sides. Use a melon baller or spoon to carefully remove the seed cluster, leaving the top of the pepper intact. If the stem accidentally pops out, trim a piece of the bottom that was removed to place over the hole. Place prepared peppers in a baking dish with their cavities facing up. 

Heat oven to 400°F. 

Heat a large sauté pan on medium-high heat. Add 2 tablespoons of olive oil and then the ground chicken. Break chicken into small pieces, then turn heat to high and sauté until chicken begins to brown. Remove cooked chicken to a dish and return the pan to medium-heat.

Add the remaining olive oil and then the onion, fennel, and garlic. Sauté for 5–7 minutes, until translucent, then add the diced apple. Sauté for 2–3 minutes, until apples are just soft.

Add cooked chicken back to the pan and mix to combine. Stir in the rice flour, then add the chicken stock. Bring to a simmer and cook 1–2 minutes, until thickened. Fold in parsley and thyme and adjust seasoning with salt and pepper.

Spoon chicken mix evenly into each pepper, then top with grated Parmesan and bake until cheese is melted and the edges of the peppers are beginning to brown, about 10–15 minutes.