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Stuffed Peppers

Stuffed Peppers Recipe

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Prep/Cook Time: 50 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
6 large (about 2-1/2 pounds) green, yellow and/or red bell peppers
1 box (6.8 ounces) Spanish Rice & Vermicelli Mix, PLUS necessary ingredients


  1. Preheat oven to 350° F. Cut stem end off peppers and reserve, if desired, for garnish. Discard seeds. Bring 4 to 5 quarts salted water to a boil.
  2. Add peppers, submerge and return to a boil. Continue boiling, uncovered, 5 minutes. Remove peppers and drain upside-down.
  3. Meanwhile, heat large non-stick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until cooked through.
  4. Remove to a large bowl. In same skillet, prepare rice mix according to package directions. Add cooked rice mixture to chicken and stir until well combined.
  5. Arrange peppers in 2-quart casserole. Evenly fill with chicken mixture. Bake uncovered 30 minutes or until heated through.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 134

  • Total Fat 1g (0%)

  • Saturated Fat 0g (0%)

  • Trans Fat 0g

  • Cholesterol 39mg (0%)

  • Sodium 140mg (0%)

  • Total Carbohydrate 15g (0%)

  • Dietary Fiber 3g

  • Sugars g

  • Protein 15g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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