Chicken Stuffed Bell Peppers
Brighten up your dinner table with these irresistible Chicken Stuffed Bell Peppers—an easy, wholesome recipe that's as visually stunning as it is delicious. Vibrant bell peppers are hollowed out and stuffed with a savory mix of tender chicken breast, fluffy cooked rice, and juicy diced tomatoes, all seasoned with warm spices like cumin and paprika. The filling is blended with melted cheese for a creamy texture, then baked to perfection under a gooey, golden cheese topping. A splash of chicken broth or water in the baking dish keeps the peppers tender and juicy as they cook. With just 20 minutes of prep and a comforting, cheesy finish, these stuffed peppers are an ideal weeknight meal or crowd-pleasing dish for gatherings. Serve them hot, garnished with fresh parsley, for a flavorful, nutrient-packed dinner that everyone will love! Perfect for anyone searching for healthy stuffed pepper recipes or easy chicken dinner ideas.
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Recipe Information
Ingredients
- 4 large Bell peppers
- 2 medium (around 1 lb) Chicken breast
- 1 cup Cooked rice
- 1 medium Onion
- 2 medium Garlic cloves
- 1 cup Diced tomatoes (canned or fresh)
- 1.5 cups Shredded cheese (cheddar or mozzarella)
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley
- 0.25 cup Water or chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Set the prepared peppers aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Finely dice the onion and mince the garlic, then add them to the skillet. Sauté until the onions are translucent, about 3 minutes.
Cut the chicken breast into small bite-sized pieces and add them to the skillet. Cook until no longer pink, about 5-6 minutes.
Stir in the cumin, paprika, salt, and black pepper, ensuring the chicken is evenly coated.
Add the diced tomatoes and cooked rice to the skillet, stirring to combine thoroughly. Let the mixture simmer for 2-3 minutes.
Remove the skillet from heat and stir in 1 cup of shredded cheese and 1 tablespoon of parsley, reserving the remaining cheese and parsley for topping.
Drizzle the remaining 1 tablespoon of olive oil onto the bottom of a baking dish, large enough to fit the peppers snugly.
Spoon the chicken and rice mixture into each bell pepper until they are fully stuffed.
Place the stuffed peppers upright in the baking dish and pour 1/4 cup of water or chicken broth into the bottom of the dish to create steam while baking.
Sprinkle the remaining shredded cheese over the tops of the peppers.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is golden and bubbly.
Garnish the stuffed peppers with the remaining chopped parsley before serving.
Serve hot and enjoy your chicken stuffed bell peppers!
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 6675 mg | 290% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 37.0 g | ||
| Protein | 313.0 g | 626% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1540 mg | 118% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5203 mg | 111% | |
*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.
