Description
These Juicy Chicken Stuffed Peppers are a wholesome, flavorful dish that’s as nutritious as it is delicious. Packed with lean ground chicken, fragrant herbs, and wholesome veggies like bell peppers, onions, and tomatoes, this recipe is a complete meal in one vibrant package.
The tender bell peppers are stuffed with a savory mixture of seasoned chicken, rice (or quinoa for a gluten-free option), and fresh ingredients, then baked to perfection. Each bite bursts with flavor and texture, making this dish perfect for healthy weeknight dinners, meal prep, or even entertaining guests. Customize with your favorite spices or toppings like avocado slices or shredded cheese for added flair.
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Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground chicken (or turkey for a lighter option)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp Italian seasoning (or a mix of oregano, thyme, and basil)
- 1/2 tsp smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- 1/2 cup shredded cheese (such as cheddar, mozzarella, or Parmesan, optional)
- Fresh parsley or cilantro, chopped (for garnish)
For Serving:
- Avocado slices or sour cream (optional)
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
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Prepare the Filling: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
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Cook the Chicken: Add the ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, about 5-6 minutes. Stir in the diced tomatoes, cooked rice, Italian seasoning, smoked paprika (if using), salt, and pepper. Simmer for 2-3 minutes to combine flavors. Remove from heat.
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Stuff the Peppers: Place the hollowed-out bell peppers in the prepared baking dish. Spoon the chicken mixture evenly into each pepper, pressing down gently to pack the filling. If using cheese, sprinkle it generously on top of each pepper.
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Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
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Garnish and Serve: Garnish with fresh parsley or cilantro before serving. Add avocado slices or a dollop of sour cream on the side if desired.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Main Course
- Cuisine: American
