Chicken Picadillo Stuffed Bell Peppers
Experience a burst of bold, savory-sweet flavors with these Chicken Picadillo Stuffed Bell Peppers, a vibrant twist on a classic comfort food. Perfectly roasted bell peppers cradle a warmly spiced ground chicken filling, infused with aromatic cumin, smoked paprika, and a hint of cinnamon for depth. Juicy diced tomatoes, briny green olives, and sweet raisins create a delightful balance, while optional melted cheese adds a creamy finish. This easy, one-dish meal, ready in just an hour, is ideal for family dinners or meal prep. Garnished with fresh parsley, these stuffed peppers are as visually stunning as they are delicious. Whether you're searching for "stuffed bell peppers recipes" or a "healthy chicken picadillo dinner," this nutrient-packed dish will quickly become a weeknight favorite!
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Recipe Information
Ingredients
- 4 Bell peppers
- 2 tablespoons Olive oil
- 1 pound Ground chicken
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes, canned (with juices)
- 0.33 cup Green olives, sliced
- 0.25 cup Raisins
- 1 teaspoon Ground cumin
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Shredded cheddar or Monterey Jack cheese (optional)
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a thin layer off the bottom of each pepper so that it stands upright. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground chicken to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Stir in the tomato paste, diced tomatoes, green olives, raisins, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Place the hollowed bell peppers in a baking dish, standing upright. Spoon the chicken picadillo mixture evenly into each pepper, pressing gently to fill them completely.
If desired, sprinkle shredded cheese on top of the stuffed peppers.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4906 mg | 213% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 58.3 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 726 mg | 56% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4957 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
