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Stuffed bell peppers are an exceptional dish that combines vibrant colors, delightful flavors, and nutritious ingredients, making them a favorite for many. The dish features hollowed-out bell peppers filled with a savory mixture, often including proteins, grains, and vegetables, all baked to perfection. Not only are they visually appealing, but they also provide a fantastic way to incorporate a variety of food groups into one meal. Whether you're looking for a quick weeknight dinner or a nutritious meal prep option, stuffed bell peppers with chicken are sure to satisfy your cravings and nourish your body.

Stuffed Bell Peppers Chicken

Discover the deliciousness of stuffed bell peppers with chicken in this flavorful recipe! These vibrant, nutritious peppers are packed with lean protein, whole grains, and plenty of vitamins. Perfect for a quick weeknight dinner or meal prep, this dish is both visually appealing and satisfying. Learn how to prepare and customize your own stuffed peppers for a healthy, delightful meal everyone will love! #StuffedPeppers #HealthyEating #RecipeIdeas #MealPrep #FoodLovers #CookingAtHome
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Ingredients
  

4 large bell peppers (any color)

1 lb ground chicken

1 cup cooked quinoa or rice

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or a blend)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. You can choose to keep the tops for aesthetic purposes or chop them up and add to the filling.

      Cook Chicken: In a large skillet, add a drizzle of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent (about 3-4 minutes).

        Mix Filling: Add the ground chicken to the skillet. Cook until browned, breaking it apart with a spoon (about 5-7 minutes). Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well until the spices are fragrant.

          Combine Ingredients: Remove the skillet from the heat and add the cooked quinoa or rice, diced tomatoes, black beans, corn, and ½ cup of shredded cheese. Stir until well combined.

            Stuff Peppers: Place the hollowed-out bell peppers upright in a baking dish. Spoon the chicken and vegetable mixture into each pepper, packing it tightly. Top each filled pepper with the remaining cheese.

              Bake: Pour about ½ cup of water into the bottom of the baking dish (this will help steam the peppers). Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4