This Pepper and Chicken Stir-Fry with Rice is a comforting and nutritious one-pan dish that brings together tender chicken, sweet bell pepper, creamy tomato sauce, and fluffy basmati rice. It’s a simple, satisfying recipe perfect for a cozy weeknight meal or for meal prepping a flavorful lunch ahead of time.

Why You’ll Love This Recipe

This recipe offers the perfect balance of lean protein, vegetables, and complex carbs, all tied together in a creamy tomato-based sauce. It’s cooked entirely in one pan, making cleanup a breeze, and the combination of paprika, garlic, and parsley gives it a depth of flavor that feels indulgent without being heavy. Plus, it’s versatile and easy to adapt to your tastes or dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 onion

• 1 clove of garlic

• Oil spray (or 1 teaspoon olive oil)

• 1 red bell pepper

• 300 g chicken breast fillet

• 120 g basmati rice

• 400 ml water

• 200 g sieved (strained) tomatoes

• 2 tablespoons light cream (or light sour cream)

• 1 teaspoon chopped parsley

• Salt, to taste

• ½ teaspoon paprika powder

Directions

1. Prepare the Ingredients:
   Peel and finely chop the onion and garlic. Wash the red bell pepper, remove the seeds, and cut it into small cubes. Cut the chicken breast into bite-sized cubes.

2. Sauté the Aromatics and Chicken:
   Heat a pan over medium heat and spray lightly with oil. Sauté the chopped onion and garlic until translucent. Add the red bell pepper and cubed chicken breast. Cook until the chicken is browned and cooked through.

3. Add the Rice and Simmer:
   Stir in the uncooked basmati rice, sieved tomatoes, and water. Mix well. Cover with a lid and let simmer on low to medium heat for about 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking, and add a little more water if necessary during cooking.

4. Finish with Cream and Seasoning:
   Once the rice is fully cooked, stir in the light cream to create a creamy consistency. Season the dish with salt, paprika powder, and chopped parsley. Adjust to taste and serve warm.

Servings and timing

Servings: 2–3
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Use other vegetables: Add zucchini, spinach, or mushrooms for more variety.

• Make it spicier: Add chili flakes or a pinch of cayenne pepper to increase the heat.

• Try different proteins: Swap chicken for turkey breast, shrimp, or tofu.

• Make it dairy-free: Replace the light cream with a dairy-free cream alternative such as coconut or soy-based cream.

• Add cheese: Stir in a little grated Parmesan or mozzarella at the end for a richer flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain the creamy texture. This dish is not recommended for freezing due to the rice and cream, which may change in texture upon thawing.

FAQs

Can I use brown rice instead of basmati?

Yes, but you’ll need to increase the cooking time and possibly the water content, as brown rice takes longer to cook.

What are sieved tomatoes?

Sieved tomatoes are finely strained tomatoes with a smooth texture, often used in sauces. They can be found in cartons or jars in most grocery stores.

Can I use heavy cream instead of light cream?

Yes, but the dish will be richer and higher in fat. Adjust the amount to your preference.

How do I prevent the rice from sticking to the pan?

Stir occasionally during simmering and ensure there is enough liquid in the pan. Use a non-stick or heavy-bottomed skillet if possible.

Is this recipe suitable for meal prep?

Yes, this dish stores well in the refrigerator and reheats easily, making it a great option for lunch or dinner prep.

Can I add cheese?

Absolutely. A sprinkle of cheese before serving or during the final minutes of cooking can enhance the dish.

What can I serve with this stir-fry?

This is a complete meal on its own, but a fresh side salad or steamed green vegetables can complement it well.

Is it gluten-free?

Yes, as long as all the individual ingredients, especially the cream and tomato products, are certified gluten-free.

Can I use pre-cooked chicken?

Yes, simply add it to the pan after the vegetables have been sautéed, and proceed with the recipe as written.

Can I double the recipe?

Yes, just make sure to use a large enough pan and adjust the cooking time slightly if needed.

Conclusion

This Pepper and Chicken Stir-Fry with Rice is a satisfying, well-rounded meal that’s as easy to make as it is to enjoy. With tender chicken, sweet bell peppers, and a creamy tomato sauce over perfectly cooked rice, it’s a great go-to recipe for busy weeknights or healthy meal prep. With minimal effort and maximum flavor, this dish is sure to become a regular in your meal rotation.

Pepper and Chicken Stir-Fry with Rice – Creamy & Delicious

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

These High Protein Stuffed Shells are a hearty, comforting dish packed with lean ground turkey, three types of cheese, and spinach. Baked in rich marinara sauce, this protein-packed pasta recipe is perfect for meal prep, family dinners, or feeding a crowd.

---

Ingredients

For the Meat Sauce:
▢ 1 tbsp olive oil
▢ 1 lb ground turkey
▢ 1 jar (about 24 oz) marinara sauce
▢ 1 tbsp Italian seasoning
▢ Salt and pepper, to taste

For the Shells & Filling:
▢ 20 jumbo pasta shells
▢ 15 oz ricotta cheese
▢ 1/4 cup grated parmesan cheese (plus more for topping)
▢ 1/2 cup shredded mozzarella cheese
▢ 1 large egg
▢ 2 cups chopped spinach
▢ 1 tbsp Italian seasoning
▢ 1/4 tsp red pepper flakes
▢ 3/4 tsp sea salt
▢ Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat Oven & Cook Pasta:

  • Preheat oven to 400°F (200°C).

  • Cook jumbo pasta shells according to package instructions. Drain and set aside.

• Make the Meat Sauce:

  • In a large skillet, heat olive oil over medium heat.

  • Add ground turkey and cook until browned.

  • Stir in Italian seasoning, salt, pepper, and marinara sauce. Simmer for 10 minutes.

  • Spread sauce evenly in the bottom of a large oven-safe baking dish.

• Prepare the Cheese Filling:

  • In a mixing bowl, combine ricotta, parmesan, mozzarella, egg, chopped spinach, Italian seasoning, red pepper flakes, sea salt, and black pepper. Mix until well combined.

• Stuff the Shells:

  • Fill each cooked shell with about 1 tablespoon of the cheese mixture.

  • Place shells on top of the meat sauce in the baking dish.

  • Sprinkle with additional mozzarella or parmesan if desired.

• Bake:

  • Cover with foil and bake for 20 minutes, until heated through and cheese is melted.

---

Notes

• Swap ground turkey for lean ground beef or chicken.

• Use whole wheat shells for extra fiber.

• Great for meal prep — store leftovers in the fridge for up to 4 days or freeze.