Chicken Stuffed Peppers
A hearty and nutritious dish featuring bell peppers stuffed with a flavorful blend of ground chicken, quinoa or rice, and vegetables, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 4 large large bell peppers Choose vibrant colors for added health benefits.
- 1 pound ground chicken A lean protein that keeps the dish light yet filling.
- 1 cup cooked quinoa or rice Adds fiber and texture.
- 1 cup diced tomatoes Use fresh or canned; adds moisture and flavor.
- 1 cup chopped vegetables Options include onions, zucchini, or spinach.
- 1 teaspoon garlic powder Can substitute with fresh garlic.
- 1 teaspoon onion powder Enhances sweetness without the texture of fresh onions.
- to taste Salt and pepper Essential for seasoning.
- 1 cup shredded cheese (optional) Adds richness.
- as needed Olive oil Used for sautéing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- Heat a splash of olive oil in a skillet over medium heat. Add the chopped vegetables and sauté until soft, about 5-7 minutes.
- Add the ground chicken to the skillet and cook until browned, about 7-10 minutes.
- Stir in the cooked quinoa or rice, diced tomatoes, garlic powder, onion powder, salt, and pepper, cooking for an additional 2-3 minutes.
- Spoon the chicken mixture into each bell pepper, packing it well.
- Arrange stuffed peppers upright in a baking dish and sprinkle with shredded cheese if desired.
- Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted.
Notes
Leftover Chicken Stuffed Peppers can be stored in the refrigerator for up to three days. They freeze well for up to three months. To reheat, thaw overnight and bake until heated through.