Chicken and Rice Stuffed Peppers
These simple Chicken and Rice Stuffed Peppers are filled with my favorite chicken and rice recipe then baked and topped with mozzarella cheese.
- 4 cup cooked rice
- 2 cups cooked chicken shredded
- 4 tbsp butter
- 2 tbsp garlic minced
- 1/4 cup flour
- 2.5 cup chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 6 bell peppers
- 1 cup shredded mozzarella cheese
If you have not already you want to start with cooking your rice and chicken. Make sure both are fully cooked and then set aside (This would be the perfect recipe for leftover chicken or rotisserie chicken). Preheat oven to 350 degrees F.
For your cream sauce add butter to a saucepan and cook on medium until melted. Add garlic and allow to cook for another minute. Whisk in flour until well combined. Add broth and whisk together until well combined. Add salt, pepper, and thyme to your cream sauce. Allow to cook for 3-5 minutes. Add cooked rice with cooked and shredded chicken to your sauce pan with the sauce. Mix until well combined.
Slice the top of your peppers and clean out the sides. Place them in a casserole dish. Spoon in chicken and rice into your green peppers. Bake for 40-50 minutes. Remove from oven and top with shredded mozzarella cheese then place back in the oven for 10 more minutes.
Serve and enjoy!