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Chicken Stuffed Bell Peppers

Moist chicken stuffed bell peppers with melted cheese in close up
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These Chicken Stuffed Bell Peppers are a cozy, all-in-one dinner that feels like a warm hug on a busy night. They feature a moist, perfectly textured ground chicken filling held together with a simple panade and a cheesy surprise, baked inside tender bell peppers. It's a family-friendly meal that turns humble ingredients into something special.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 lb ground chicken
  • 1 cup cooked rice
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 cup shredded Mexican blend cheese, divided
  • 1/2 cup marinara or tomato sauce
  • 1 slice white or wheat bread, crust removed, torn
  • 2 tbsp milk
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds and ribs. Place upright in a baking dish.
  2. Make the panade: In a small bowl, combine torn bread and milk. Mash with a fork into a thick paste.
  3. In a large skillet over medium heat, sauté diced onion until soft, about 5 minutes. Add garlic and cook 1 minute until fragrant.
  4. Add ground chicken to skillet, breaking it up. Cook until no longer pink. Stir in oregano, cumin, smoked paprika, salt, and pepper.
  5. To the skillet, add drained tomatoes, cooked rice, 1/2 cup cheese, tomato sauce, and the panade. Stir until combined and heated through.
  6. Evenly divide filling among peppers, packing gently. Top with remaining 1/2 cup cheese. Pour 1/4 cup water into dish bottom.
  7. Cover dish tightly with foil. Bake for 30 minutes. Remove foil and bake 10-15 minutes more until peppers are tender and cheese is bubbly.
  8. Let cool 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

For gluten-free, use gluten-free bread or almond flour. For low-carb, use cauliflower rice. Ensure peppers have flat bottoms to stand upright. Taste and season filling well before stuffing. Leftovers freeze well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-stuffed-bell-peppers/