DinnerMediterraneanHigh ProteinFamily FriendlyMeal Prep
Lemon Chicken Rice Stuffed Peppers
Tender chicken and rice seasoned with lemon, garlic, and spinach, baked inside sweet bell peppers.
- Calories
- 590
- Protein
- 43g
- Carbs
- 61g
- Fat
- 18g
Per serving
Ingredients
For 4 servings · 55 min total
- boneless skinless chicken breastdiced20 oz
- white rice1 cup
- bell pepperhalved and seeded4
- spinachchopped4 cup
- oniondiced1
- garlic cloveminced4
- lemon juice4 tbsp
- light olive oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the chicken and onion, mince the garlic, chop the spinach, and halve and seed the bell pepper.
- 2Do not rinse the chicken. Pat it dry, season it with half the salt and pepper, and cook it in a skillet with the oil over medium heat for 5-6 minutes, stirring, until browned and the thickest pieces reach 165°F (74°C). Transfer it to a clean bowl. Wash the board, knife, and hands with soap and water before touching anything else.
- 3Cook the rice according to the package directions. Meanwhile, soften the onion and garlic in the same skillet for 3-4 minutes, until translucent and fragrant. Add the spinach and cook for 1-2 minutes, until wilted.
- 4Mix the cooked rice, chicken, vegetables, lemon juice, and remaining salt. Fill the pepper halves and place them in a covered skillet with a splash of water. Cover and cook over medium-low heat for 18-22 minutes, until the peppers are tender and the filling is hot. Taste and adjust with salt, pepper, and lemon juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.