Bell Peppers Stuffed with Brown Rice and Balsamic Marinated Chicken!

Stuffed Bell Peppers are a delicious way to get a all in one meal! We take some of our favorite ingredients and put them in a Bell Pepper for a complete meal of meat, grains and vegetables! Our Balsamic chicken recipes like Grilled Chicken with Balsamic and our Cheesy Balsamic Chicken Casserole have inspired us to create this simple and fulfilling dinner. These Stuffed Bell Peppers are family approved and definitely will please a crowd! We easily doubled our recipe for our family.

Make This Recipe!

For Detailed Recipe Instructions, Just Scroll!

Marinate Chicken: 20 Minutes or more
Bake Chicken: About 40 Minutes at 400 Degrees Fahrenheit
Cooking Brown Rice: 40 Minutes
Stuffed Bell Peppers Baking Time: 40 – 50 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Servings: 4

Bell Peppers Stuffed With Balsamic Chicken

2 Cups Cooked Brown Rice (Usually 1 Cup Dry Rice to 2 Cups of Chicken Bullion)
4 Boneless Chicken Breasts or Thighs
4 Tablespoons Extra Virgin Olive Oil (for marinating chicken and adding some to the Bell Pepper Filling)
1/2 Cup Balsamic Vinegar
2 Tablespoons Fresh Minced Garlic
2 Teaspoons Chicken Bullion (For Rice, we use this one because it’s a Bullion Paste made from Concentrated Base with no fat and lower in Salt)
1/2 – 1 Teaspoon Ground Black Pepper
Salt to Taste (about 1/2 – 1 Teaspoon if needed)
4 Bell Peppers Cut in Half
1 Cup Shredded Cheddar Cheese

Bell Peppers Instructions:

1. First thing to do is Marinate the Chicken! In a bowl put Chicken, 2 Tablespoons of Olive Oil, 1/2 Cup of Balsamic Vinegar and 1 Tablespoon of Garlic. Shake up the bowl with a lid, making sure all the Chicken is coated! Set aside for at least 20 Minutes to Marinate.

(If you want to marinate for more time, put it in the fridge so the chicken doesn’t sit out too long getting warm!)

2. Once the chicken has marinated long enough, PreHeat the oven at 400 Degrees F. 
Put the Chicken and all the Marinade in a Pan, Sprinkle with Black Pepper! (See Above Photo!)
Bake for 40 Minutes, the chicken does not need to be turned over, let it cook and soak up some of the juices and get Nicely Brown on Top!

3. While the Chicken is baking, this is a great time to cook the rice! Put 1 Cup of Brown Rice to 2 Cups of Chicken Bullion and 1 Tablespoon of garlic in a pan with a lid. Cook on medium to lower heat for 40 minutes!
(Make sure you check the rice occasionally, most stoves cook differently or use the instructions on bag of rice!)

(We use 2 Teaspoons of Chicken Bullion base in 2 Cups of water to make our Chicken Bullion.)

4. While waiting for the Chicken and Rice to get done cooking, it’s time to prepare the Bell Peppers! We like to cut them in half, long way. Then remove all the seeds and core and rinse them out, set aside!

Tip:

Before cutting the Bell Pepper, roll it on a flat surface to see where the flattest part of the pepper is, than slice long way on opposite side, this helps the Bell Pepper have the flattest side down for stuffing, so the pepper doesn’t fall side ways when cooking!

5. Preparing the filling! When Chicken and Rice are done, take them off the stove or oven and cool a minute. Slice up all the chicken and add it to the pan of rice! Add 2 Tablespoons each of Olive Oil and Balsamic Vinegar to the Chicken and Rice mixture. Sprinkle Black Pepper and mix!

Tip:

If there is liquid left over in the pan from the chicken, add that into the Rice and Chicken mixture!

6. Take the pan that the chicken was cooked in and arrange the Bell Peppers so they are not leaning on each other! Than start stuffing the mixture inside the Bell Pepper. We use a small spoon, so we can get the stuffing in all the areas of the Bell pepper, Like This!

7. PreHeat Oven to 400 Degrees F. Before putting the stuffed Bell Peppers in the oven, Sprinkle all the Stuffed peppers with cheese!

8. Bake for 40 – 50 Minutes. After 40 Minutes, check the Bell Peppers by stabbing them with a fork. The fork should go easily in to the Bell Pepper, if the Peppers are still a little hard, than bake for additional time, about 10 more minutes or until done! Then take the Bell Peppers out of Oven and cool a bit! Dig In!