Poivrons farcis au poulet

<p>These Ground Chicken Stuffed Peppers are a delicious and simple dinner option that combines lean ground chicken, tender bell peppers, wholesome rice, and flavorful marinara sauce all topped with gooey cheese. They come together quickly, making weeknights much easier and are perfect for meal prepping to enjoy throughout the week.</p> <p>I first made this recipe when I wanted a light but satisfying meal for my family. Since then, it has become a favorite because everyone loves the mix of melted cheese and flavorful chicken inside the sweet bell peppers.</p>

Ingredients

<ul><li><strong>Lean ground chicken:</strong> quality matters for tenderness and lower fat content</li><li><strong>Bell peppers:</strong> choose firm peppers with bright colors to ensure freshness and sweetness</li><li><strong>Carrot diced:</strong> adds a subtle natural sweetness and texture</li><li><strong>Cooked white rice:</strong> a neutral base that absorbs flavors well (freshly cooked rice works best)</li><li><strong>Marinara sauce:</strong> opt for a good quality jarred sauce or homemade for depth of flavor</li><li><strong>Garlic clove minced:</strong> essential for aromatic background notes</li><li><strong>Onion powder:</strong> convenient for consistent flavor (fresh onion can be used if preferred)</li><li><strong>Italian seasoning:</strong> blends classic Mediterranean herbs for warmth and complexity</li><li><strong>Salt and pepper:</strong> enhances all other flavors</li><li><strong>Mozzarella shredded:</strong> melts beautifully and creates a stretchy, creamy topping</li><li><strong>Parmesan cheese shredded:</strong> adds a sharp finish and slight nuttiness</li></ul>

Instructions

<dl><dt><strong>Sauté the Ground Chicken:</strong></dt><dd>Heat a large skillet over medium heat to warm evenly. Add the ground chicken and season with salt and pepper. Break the meat continuously with a wooden spoon to ensure even browning. Cook for about 5 to 7 minutes until all the meat is browned and cooked through. This step is important to build a flavorful base.</dd><dt><strong>Cook the Vegetables and Aromatics:</strong></dt><dd>Add the diced carrot to the skillet with the chicken and cook for about 2 to 3 minutes until the carrot starts to soften but still holds some firmness. Stir in the minced garlic, cooking for an additional minute until fragrant but not burnt.</dd><dt><strong>Combine the Seasonings and Sauce:</strong></dt><dd>Sprinkle in onion powder and Italian seasoning. Stir everything to combine well. Pour in the cooked white rice and marinara sauce, folding all ingredients gently together. Let the mixture simmer for about 2 minutes so the flavors meld and the filling thickens slightly.</dd><dt><strong>Prepare the Peppers:</strong></dt><dd>Preheat your oven to 190 degrees Celsius. Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes to create clean cavities for stuffing. Arrange the halves cut side up in a baking dish, making sure they are stable. If needed, trim a small slice off the bottom of the peppers to help them stand without tipping.</dd><dt><strong>Stuff and Top the Peppers:</strong></dt><dd>Divide the ground chicken mixture evenly among the pepper halves, filling them generously but without overflowing. Sprinkle shredded mozzarella and Parmesan cheese over each filled pepper to cover completely. The cheese will melt and create a beautiful golden crown during baking.</dd><dt><strong>Bake to Perfection:</strong></dt><dd>Place the baking dish in the preheated oven and cook for about 35 minutes. The peppers should be tender yet hold their shape. The cheese on top will be bubbly and lightly browned. Remove carefully and let them rest a few minutes before serving.</dd></dl>

<p>I love the creamy texture the mozzarella adds when melted over the colorful peppers. One memorable moment was when my children proudly helped me stuff the peppers for the first time and were so excited to eat their own creations. It became an instant family tradition.</p>

Storage Tips

<p>Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at a low temperature to preserve moisture and texture. You can also microwave quickly but the peppers may become a little softer.</p>

Ingredient Substitutions

<p>Try ground turkey instead of chicken for a slightly different flavor. Use quinoa or brown rice in place of white rice for added fiber. Swap out mozzarella with cheddar or a creamy goat cheese for a different cheesy topping. Fresh herbs like basil can be sprinkled on top after baking for an extra bright note.</p>

Serving Suggestions

<p>Serve with a crisp side salad or steamed green vegetables for a complete meal. A drizzle of balsamic glaze adds nice acidity alongside the sweet peppers. Leftover marinara sauce warmed up on the side makes it extra saucy for dipping.</p>

<p>These stuffed peppers make a comforting, easy weeknight meal that also works well for meal prep. They are versatile, family friendly, and freeze nicely for future quick dinners.</p>

Common Recipe Questions

→ Comment préparer les poivrons avant de les farcir ?

Il faut couper les poivrons en deux dans la longueur, retirer les graines et membranes, puis les blanchir rapidement pour réduire le temps de cuisson si désiré.

→ Quels assaisonnements sont utilisés avec le poulet ?

Le poulet haché est relevé avec du sel, poivre, poudre d'oignon et un mélange d'herbes italiennes pour plus de saveurs.

→ Peut-on remplacer le riz blanc par un autre ingrédient ?

Oui, le riz blanc peut être substitué par du riz complet, du quinoa ou même du couscous selon vos préférences.

→ Quelle est la meilleure température de cuisson ?

Il est recommandé de cuire les poivrons farcis à 190°C (375°F) pendant environ 35 minutes jusqu’à ce que le fromage soit doré et les poivrons tendres.

→ Comment stabiliser les poivrons dans le plat à four ?

Pour éviter qu’ils ne basculent, tranchez légèrement la base des poivrons pour qu’ils tiennent bien droits, sans percer la chair.