Chicken Stuffed Peppers are a wholesome and colourful dish where hollowed bell peppers are filled with a flavourful chicken mixture—often combined with rice, vegetables, herbs, and cheese—then baked until tender.
Chicken Stuffed Peppers:
The sweetness of the peppers pairs beautifully with the savoury, seasoned chicken, creating a balanced meal in both flavour and nutrition. This recipe is versatile, allowing for endless variations—such as using quinoa instead of rice, adding extra spices for heat, or making it creamy with a touch of cheese or sauce. It’s a go-to option for those seeking a hearty yet healthy meal that’s easy to prepare and visually appealing.
History:
Stuffed peppers have deep roots in culinary traditions around the world, with variations found in Mediterranean, Middle Eastern, Eastern European, and Latin American cuisines. The concept of filling vegetables with meat, grains, and spices dates back centuries, as it allowed for creative use of seasonal produce and leftover ingredients. While classic recipes often used ground beef, lamb, or pork, the chicken version gained popularity in more recent decades as a leaner, lighter alternative, particularly in American and modern Mediterranean cooking. Today, Chicken Stuffed Peppers are celebrated as a healthy, adaptable dish that blends global inspiration with contemporary dietary preferences.
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Chicken Stuffed Pepper
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup cooked rice or quinoa (optional for low-carb skip)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded mozzarella or cheddar cheese
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the PeppersSlice off the tops of the bell peppers and remove seeds/membranes.Blanch them in boiling water for 2–3 minutes or microwave for 2 minutes to soften slightly.
- Cook the FillingHeat olive oil in a skillet over medium heat.Sauté onions and garlic until fragrant.Add shredded chicken, diced tomatoes, paprika, oregano, salt, and pepper.Stir in cooked rice or quinoa (if using). Cook for 2–3 minutes.
- Stuff the PeppersPlace peppers in a baking dish.Spoon the chicken mixture evenly into each pepper.Top with shredded cheese.
- BakePreheat oven to 180°C (350°F).Bake uncovered for 20–25 minutes until cheese is golden and peppers are tender
- ServeGarnish with fresh parsley and serve hot.
Notes
- This recipe works well with ground chicken instead of shredded chicken.
- Can be made ahead and reheated for a quick dinner.
- Freezes well—just wrap in foil before freezing.
Tips Chicken Stuffed Peppers:
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For extra flavour, mix some cream cheese into the filling.
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Use different coloured peppers for a beautiful presentation.
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For a spicy kick, add chopped jalapeños or chili flakes.
FAQs for Chicken Stuffed Peppers:
Q: Can I make it dairy-free?
A: Yes, skip the cheese or use dairy-free cheese alternatives.
Q: Can I prepare them in advance?
A: Yes, assemble and refrigerate up to 24 hours before baking.
Q: Can I use leftover chicken?
A: Absolutely! Leftover roasted or grilled chicken works perfectly.
Conclusion:
Chicken Stuffed Peppers are more than just a colourful plate—they’re a wholesome, adaptable, and satisfying meal that fits a variety of tastes and diets. Their combination of tender, sweet bell peppers with savory chicken filling makes them both comforting and nutritious, while their versatility allows for endless creative twists. Whether you’re cooking for a busy weeknight dinner, a healthy meal prep, or a family gathering, this dish brings together flavour, health, and visual appeal in one simple recipe.