Stuffed Bell Peppers
Nutritious and flavorful stuffed bell peppers packed with chicken, pineapple, and cheese, perfect for meal prep and family meals.
Ingredients
Main Ingredients
- 4 pieces Large Bell Peppers The foundation of the dish, providing sweetness and crunch.
- 2 cups Cooked Rice Adds bulk and absorbs flavors exceptionally well.
- 1.5 cups Cooked Chicken, diced The protein powerhouse that keeps you full.
- 1 cup Pineapple Chunks Adds a delightful sweetness that balances the savory notes.
- 1 cup Shredded Cheese (cheddar or mozzarella) Makes everything creamy and rich.
- 1 medium Chopped Onion Adds depth and a hint of sweetness.
- 2 cloves Minced Garlic Infuses vibrancy and aroma.
- 2 tablespoons Olive Oil Helps to caramelize the onions for added flavor.
- to taste Salt and Pepper Enhances all the ingredients.
- 1 teaspoon Paprika A touch of warmth and color.
- 1 teaspoon Italian Seasoning Adds a herby note that rounds out the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and slice the tops off each bell pepper, removing the seeds and membranes carefully.
- In a medium skillet, heat olive oil over medium heat and sauté the chopped onions and minced garlic until they're translucent (about 3-5 minutes).
- Add the diced chicken, cooked rice, pineapple chunks, paprika, Italian seasoning, salt, and pepper.
- Stir to combine and cook for an additional 2-3 minutes until heated through.
Cook/Assemble
- Fill each bell pepper with the chicken mixture evenly.
- Place stuffed peppers in a baking dish and cover with aluminum foil to keep moisture in.
- Bake in the preheated oven for 25 minutes, allowing the flavors to meld.
- Remove the foil, sprinkle the shredded cheese on top of each pepper, and return to the oven.
- Bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve
- Remove stuffed peppers from the oven and let them cool for 5 minutes.
- Carefully transfer each pepper to a plate.
- Serve warm, and for extra flair, garnish with herbs or a drizzle of olive oil if desired.
Notes
Stuffed peppers are excellent for meal prepping. Store leftovers in airtight containers in the fridge for up to 3-4 days. They can also be frozen for up to 3 months. To reheat, use a baking dish covered with foil at 350°F for about 20-25 minutes or in the microwave until piping hot.