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- 4 large bell peppers (red, yellow, or green) - 1 lb (450g) ground chicken - 1 cup cooked quinoa (or rice) - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a blend) - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) You can swap ground chicken for ground turkey or beef. If you want a vegetarian option, use lentils instead of meat. For grains, try brown rice or farro in place of quinoa. You can also use any beans you like, such as pinto or kidney beans. If you need a dairy-free version, skip the cheese or use a dairy-free alternative. Each serving of chicken stuffed peppers is packed with goodness. You get protein from the chicken and beans, fiber from the quinoa and veggies, and healthy fats from the olive oil. These peppers offer about 350 calories per serving, with around 25 grams of protein and 15 grams of carbs. They are also rich in vitamins A and C from the bell peppers and tomatoes, making them a healthy choice for lunch or dinner. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This is key for even cooking. 2. Prepare the bell peppers by cutting off the tops. Remove the seeds and membranes. Set them aside for later. 3. Chop the onion finely and mince the garlic. These add great flavor to the dish. 1. Heat olive oil in a large skillet over medium heat. This helps to sauté the onion and garlic. 2. Add the chopped onion and garlic to the skillet. Cook until the onion turns soft and clear, about 5 minutes. 3. Add ground chicken to the skillet. Use a spoon to break it apart. Cook until it is brown and cooked through, which takes about 7 to 10 minutes. 4. Mix in cooked quinoa, black beans, corn, and diced tomatoes. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well and cook for another 5 minutes. 1. Spoon the chicken mixture into each bell pepper. Press down lightly to pack it in. 2. Place the stuffed peppers in a baking dish. Sprinkle shredded cheese on top of each one. 3. Cover the dish with foil and bake for 25 minutes. This keeps them moist. 4. Remove the foil and bake for an extra 10 minutes. You want the cheese to melt and bubble. 5. Take them out of the oven and let them cool for a few minutes. If you like, garnish with fresh cilantro before serving. To keep your chicken juicy, use ground chicken with some fat. Look for 85% lean. This fat will help keep the meat moist. Cook the chicken until it is just browned, not overcooked. Mix in ingredients while the chicken is still warm. This helps the flavors blend well. Serve the stuffed peppers on a bright platter. Drizzle a little olive oil on top. This adds shine and flavor. Sprinkle fresh cilantro over the cheese for a pop of color. You can even add a slice of lime on the side for a fresh touch. This makes your dish look more inviting. One mistake is not packing the filling tightly. This can cause your peppers to collapse. Avoid overcooking the chicken, as it can turn dry and tough. Do not skip letting the dish cool before serving; this helps the flavors settle. Lastly, remember to season well. A pinch of salt can make a big difference! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green peppers not only enhances the dish's visual appeal but also adds a variety of flavors. Extra Flavor Boost: Consider adding a tablespoon of taco seasoning to the chicken mixture for an extra kick of flavor. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them when you're ready to serve! Customize Your Filling: Feel free to add in your favorite veggies or swap the black beans for kidney beans to change up the flavor profile. {{image_2}} You can make a tasty vegetarian version of stuffed peppers. Replace the ground chicken with a mix of mushrooms and lentils. This gives a hearty texture. You can also add more beans for protein. Use the same spices like chili powder and cumin. This keeps the flavor bold. Add some diced zucchini or spinach for extra veggies. If you love heat, try spicy chicken stuffed peppers. Use hot sauce or diced jalapeños in the chicken mix. This gives your dish a fiery kick. You can also add crushed red pepper flakes to the filling. For a smoky flavor, try chipotle peppers in adobo sauce. It makes each bite exciting. You can switch grains to fit your taste. Quinoa is great, but brown rice or farro work well too. Each grain gives a different taste and texture. You can also add ingredients like olives or feta cheese. This adds a unique twist to your dish. Experiment and find what you love! After you enjoy your chicken stuffed peppers, store leftovers in an airtight container. This keeps them fresh and tasty. Place them in the fridge within two hours of cooking. They stay good for about three to four days. If you want to keep them longer, freezing is a great option. To freeze chicken stuffed peppers, first, let them cool completely. Wrap each pepper in plastic wrap or foil. Place wrapped peppers in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to three months. When you are ready to eat, thaw them in the fridge overnight. Reheating is easy! You can use an oven or a microwave. For the oven, preheat to 350°F (175°C). Place the stuffed peppers in a baking dish with a bit of water. Cover with foil and heat for about 20 minutes. If you use a microwave, place one pepper on a microwave-safe plate. Heat for 2-3 minutes or until hot. Enjoy your meal! Yes, you can use turkey instead of chicken. Ground turkey works well in this recipe. It gives you a lighter taste while still being filling. Turkey is leaner than chicken, so it can help cut some calories. Just remember to cook it until it’s no longer pink. Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them later, make sure they cool down first before putting them away. Chicken stuffed peppers pair well with many sides. You can serve them with a crisp salad or some garlic bread. Rice or quinoa are great options, too. For a fun twist, try serving them with a side of salsa or guacamole. These add extra flavor and fun to your meal. I covered ingredients, step-by-step instructions, and helpful tips for stuffed peppers. Remember to choose fresh ingredients for the best taste. Try different variations like vegetarian or spicy options to mix things up. Proper storage ensures your leftovers stay tasty. If you have any questions, the FAQs section has answers. Enjoy making these stuffed peppers and impress your family with your cooking skills. They are delicious and fun to prepare!

Chicken Stuffed Peppers Delight

Delicious stuffed bell peppers filled with ground chicken, quinoa, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 1 lb ground chicken
  • 1 cup cooked quinoa (or rice)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a blend)
  • 2 tablespoons olive oil
  • for garnish fresh cilantro (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  • Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, approximately 7-10 minutes.
  • Stir in the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix until well combined and heated through, about 5 minutes.
  • Spoon the chicken mixture into each of the bell peppers, pressing down lightly to pack them in.
  • Place the stuffed peppers in a baking dish, and sprinkle the shredded cheese evenly on top of each pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

Serve these colorful stuffed peppers on a platter, drizzled with a bit of olive oil and sprinkled with fresh cilantro for an extra pop of color!
Keyword chicken, healthy, quinoa, stuffed peppers