A Colorful, High-Protein Comfort Food You’ll Crave Again and Again
🥗 Quick Recipe Snapshot
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6 halves (3 whole peppers)
Difficulty: Easy – Moderate
Primary Skills: Browning, seasoning, moisture control
Why You’ll Love These Ground Chicken Stuffed Bell Peppers
This is not your average stuffed pepper recipe. Here, lean ground chicken takes the spotlight, paired with fragrant herbs, tender rice, and sweet bell peppers to create a balanced, nutrient-packed meal.
Instead of relying on heavy sauces or excessive cheese, this version celebrates natural sweetness, depth of flavor, and wholesome ingredients — a dish that feels as good to eat as it looks.
- Light & Lean: Perfect for high-protein, lower-fat diets.
- Color on the Plate: Vibrant peppers make dinner feel special.
- Meal Prep Dream: Make ahead, freeze, or reheat easily.
- Globally Adaptable: Change spices for endless variations.
Ingredient Spotlight & Benefits
| Ingredient | Culinary Role | Nutritional Perk |
|---|---|---|
| Bell Peppers | Edible vessel & natural sweetness | Rich in vitamin C & antioxidants |
| Ground Chicken | Protein base | Lean, high-quality protein |
| Onion & Garlic | Aromatic foundation | Supports heart health & flavor depth |
| Cooked Rice | Texture & bulk | Energy-giving complex carbs |
| Tomatoes & Paste | Acidity balance | Lycopene-rich for antioxidant support |
| Italian Herbs | Seasoning backbone | Anti-inflammatory compounds |
| Cheese | Creamy finish | Adds calcium & richness |
| Olive Oil | Cooking medium | Healthy monounsaturated fats |
💡 Pro Tip: Using a mix of pepper colors (red, yellow, orange) ensures a sweeter flavor and a stunning presentation.
Ingredients (Metric & US)
For the Peppers:
- 3 large bell peppers (about 200–225g each) – any color
- 1 tbsp extra-virgin olive oil
- Pinch of salt & pepper
For the Filling:
- 500g (1.1 lb) lean ground chicken
- 1 medium yellow onion, finely diced (about 150g)
- 3 cloves garlic, minced
- 1 cup (200g) cooked brown rice or quinoa
- 1 can (400g / 14 oz) petite diced tomatoes, undrained
- 2 tbsp tomato paste
- 120ml (½ cup) low-sodium chicken broth
- 1½ tsp Italian seasoning
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- ¾ tsp sea salt (or to taste)
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
For the Topping:
- 100g (1 cup) shredded mozzarella or Monterey Jack cheese
- Extra parsley or basil for garnish
Step-by-Step Instructions
1. Prep & Soften the Peppers
- Preheat oven to 190°C / 375°F.
- Slice peppers in half lengthwise, remove seeds and membranes.
- Brush cut sides with olive oil, sprinkle with a pinch of salt and pepper.
- Optional: Pre-bake for 10–12 minutes to speed up cooking later.
2. Build the Flavor Base
- In a skillet, heat remaining olive oil over medium heat.
- Add diced onion, sauté 5 minutes until softened.
- Stir in garlic, cooking 30 seconds until fragrant.
3. Brown the Chicken
- Push onions to the side of the pan.
- Add ground chicken, breaking it up with a spoon. Cook until no longer pink, about 6–7 minutes.
4. Season & Combine
- Stir in Italian seasoning, smoked paprika, chili flakes.
- Add cooked rice, diced tomatoes, tomato paste, broth, salt, and pepper.
- Simmer 5 minutes, stirring occasionally, until slightly thickened.
5. Fill the Peppers
- Spoon filling evenly into pepper halves, gently mounding.
- Arrange in a baking dish with ½ cup water or broth poured around (not in) peppers.
6. Bake & Melt
- Cover with foil, bake 25 minutes.
- Remove foil, top each pepper with cheese, bake uncovered 10–12 minutes until bubbly.
7. Rest & Serve
- Let sit 5 minutes before serving. Garnish with fresh parsley or basil.
Serving Suggestions
- Classic Pairing: A crisp garden salad with lemon vinaigrette.
- Comfort Style: Garlic bread or focaccia on the side.
- Light & Fresh: Serve with steamed green beans or asparagus.
- Make it Fancy: Drizzle with a balsamic reduction for tangy sweetness.
Global Flavor Twists
| Cuisine | Swap This | Add This |
|---|---|---|
| Mexican | Taco seasoning | Corn, black beans, cilantro |
| Mediterranean | Oregano, mint | Olives, feta, sundried tomatoes |
| Middle Eastern | Baharat spice | Chickpeas, tahini drizzle |
| Asian Fusion | Soy sauce, ginger | Water chestnuts, sesame oil |
Meal Prep & Storage
- Fridge: 3–4 days in airtight container.
- Freezer: Fully cooked peppers freeze up to 2 months.
- Reheat: Oven at 175°C / 350°F, covered, 15–20 min until hot.
Nutrition (Per Half Pepper, Approximate)
- Calories: 220 kcal
- Protein: 20g
- Carbs: 15g
- Fat: 9g
- Fiber: 3g
Chef’s Tips for Success
- Don’t Overcook the Chicken: It will finish cooking in the oven.
- Choose Even Peppers: For uniform cooking and pretty plating.
- Rest Before Serving: Keeps juices in the filling, not on the plate.
💬 Question for You:
Which pepper color do you think makes the best stuffed pepper — red, yellow, or green? Share in the comments below!