Chicken Stuffed Chili Bell Peppers
Elevate weeknight dinners with these bold and flavorful Chicken Stuffed Chili Bell Peppers! Sweet bell peppers are hollowed out and roasted to perfection, serving as colorful edible bowls for a zesty Tex-Mex-inspired filling. The hearty stuffing combines juicy ground chicken, aromatic garlic, sautéed onion, and a medley of warm spices like chili powder, cumin, and paprika, blended with savory tomato paste and fluffy cooked rice. Melted cheddar or Mexican-blend cheese adds a rich, gooey finishing touch that will have everyone reaching for seconds. Perfectly customizable and ready in under an hour, these stuffed peppers are a wholesome, protein-packed meal the whole family will love. Garnish with fresh cilantro for a pop of freshness and pair with a side salad or tortilla chips for a complete meal!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 tablespoons Olive oil
- 1 pound Ground chicken
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 15-ounce can Canned diced tomatoes
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cooked rice
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 2 tablespoons, chopped (optional) Cilantro
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Rinse and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently.
Add the ground chicken to the skillet and cook until browned, breaking it up with a spatula, about 5-7 minutes.
Stir in the tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the chicken in the spices.
Pour in the canned diced tomatoes (including their liquid) and add the cooked rice. Stir to combine. Let the mixture simmer for 3-4 minutes.
Brush the outside of the bell peppers with the remaining tablespoon of olive oil. Place them upright in a baking dish.
Fill each bell pepper evenly with the chicken and rice mixture, packing it down gently.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and slightly golden.
Remove the peppers from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving, if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 845 mg | 18% | |
*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.
