Description
These Easy Chicken Stuffed Peppers are a delicious, wholesome dish that’s perfect for gluten-free meals without sacrificing flavor or satisfaction. Tender bell peppers are stuffed with a savory mixture of seasoned ground chicken, fragrant herbs, diced vegetables, and creamy cheese, then baked until golden and bubbly. This recipe is simple to prepare, packed with protein and nutrients, and customizable to suit your taste preferences. Whether you’re following a gluten-free diet, looking for a low-carb option, or just craving a comforting yet healthy meal, these stuffed peppers are sure to become a family favorite. Serve them as a standalone dish or with a side salad for a complete, satisfying dinner!
Ingredients
Scale
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 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cooked rice (optional: use cauliflower rice for a low-carb version)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional, for added depth)
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese (plus extra for topping)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
2. Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom of each pepper to help them stand upright in the baking dish.
3. Cook the Filling:
- Heat a skillet over medium heat. Add the ground chicken, diced onion, and minced garlic. Cook, breaking up the chicken with a spoon, until the chicken is browned and cooked through (about 6-8 minutes). Drain excess fat if needed.
- Stir in the diced tomatoes, cooked rice (or cauliflower rice), Italian seasoning, smoked paprika, salt, and pepper. Cook for 2-3 minutes to combine flavors. Remove from heat and stir in ½ cup of shredded mozzarella cheese.
4. Stuff the Peppers:
- Spoon the chicken mixture evenly into each bell pepper, pressing down gently to fill. Place the stuffed peppers upright in the prepared baking dish.
5. Bake the Peppers:
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle additional shredded mozzarella cheese on top of each pepper, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving. Enjoy these flavorful, gluten-free stuffed peppers as a complete meal or pair them with a side salad or roasted vegetables for extra goodness.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Main Course
- Cuisine: American
