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Best Chicken Stuffed Bell Peppers Recipe

If you're looking for a delicious and wholesome meal that's both satisfying and nutritious, look no further than these Best Chicken Stuffed Bell Peppers. This recipe combines tender chicken, flavorful spices, and a variety of vegetables, all packed into vibrant bell peppers and baked to perfection. These stuffed peppers are not only beautiful to look at but also incredibly tasty and healthy. They are perfect for weeknight dinners, meal prepping, or impressing guests at a dinner party. The best part is that they are easy to customize to your liking!
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Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 pound ground chicken
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, drained
  • 1 cup cooked rice white or brown
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/2 cup corn optional
  • 1/2 cup black beans drained and rinsed (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley chopped (for garnish)

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Arrange the peppers in a baking dish.
  • Cook the Chicken Filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Add the Vegetables and Spices: Stir in the diced tomatoes, cooked rice, corn, black beans, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well and cook for another 2-3 minutes until everything is heated through and well combined.
  • Stuff the Peppers: Spoon the chicken mixture into the bell peppers, packing it down slightly. Top each pepper with a generous amount of shredded cheese.
  • Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  • Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley before serving.