Description
A wholesome and colorful dish combining fresh vegetables and savory ground chicken, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup chopped onions
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or your favorite)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off your bell peppers and remove the seeds inside.
- In a skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and minced garlic; sauté until they’re soft.
- Add the ground chicken to the skillet, cooking until it’s no longer pink. Season with salt, pepper, cumin, and paprika.
- Stir in the cooked rice, diced tomatoes, and corn, mixing everything together well.
- Stuff each bell pepper with the chicken mixture, then sprinkle shredded cheese on top.
- Place the stuffed peppers in a baking dish with a little water at the bottom to ensure moisture.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Pull them from the oven, let them cool slightly, and then serve warm.
Notes
These peppers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Feel free to customize the filling with different proteins or spices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stuffed peppers, chicken recipe, healthy dinner