Description
Chicken Stuffed Peppers is a vibrant and hearty dish combining tender ground chicken, fresh vegetables, and melty plant-based cheese in colorful bell peppers. This easy-to-make recipe offers balanced nutrition with protein and veggies, perfect for family dinners or busy weeknights, with customizable options to suit all tastes.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 1 lb ground chicken
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste (natural)
- 1 cup cooked rice
- 2 tbsp vegetarian Worcestershire sauce
- 1 tsp Italian herbs (natural) (oregano, basil, thyme blend)
- 1 cup grated plant-based cheese (plant-based)
- Salt, to taste
- Pepper, to taste
- 2 tbsp olive oil
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and remove seeds and membranes carefully to create hollow vessels. Brush the outsides lightly with olive oil and set aside.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onions and garlic until translucent and fragrant. Add the ground chicken, season with salt and pepper, and cook until browned. Stir in tomato paste (natural), vegetarian Worcestershire sauce, Italian herbs (natural), and cooked rice, mixing well to combine all flavors.
- Fill the Peppers: Spoon the chicken and rice mixture into each pepper, packing the filling snugly but do not overstuff. Top each with a generous sprinkle of grated plant-based cheese (plant-based).
- Bake to Perfection: Place the stuffed peppers upright in a baking dish and cover loosely with foil. Bake at 375°F (190°C) for 30-35 minutes until peppers are tender and cheese is melted and golden on top. Remove foil for last 5 minutes to brown the cheese.
Notes
- Select firm, evenly shaped bell peppers for easier stuffing and uniform cooking.
- Do not overcook the chicken; it should be just cooked through to remain moist.
- Check pepper tenderness with a fork near the end of baking.
- Use leftover rice as it holds up better in the filling than freshly cooked rice.
- Baking covered steams the peppers; uncovering near the end allows cheese to brown nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken Stuffed Peppers, stuffed bell peppers, ground chicken recipe, plant-based cheese, gluten free, family dinner, easy weeknight meal
