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Chicken Stuffed Pepper

Shruthi
Chicken Stuffed Peppers are a healthy and colourful dish made by filling sweet bell peppers with a seasoned chicken mixture, topped with cheese, and baked until tender. This dish combines protein-rich chicken with fresh vegetables, making it both satisfying and nutritious.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mediterranean Fusion
Servings 4
Calories 320 kcal

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 Peppers
    Slice 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 Filling
    Heat 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 Peppers
    Place peppers in a baking dish.
    Spoon the chicken mixture evenly into each pepper.
    Top with shredded cheese.
  • Bake
    Preheat oven to 180°C (350°F).
    Bake uncovered for 20–25 minutes until cheese is golden and peppers are tender
  • Serve
    Garnish 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.
Keyword baked stuffed peppers,, Chicken stuffed peppers, Healthy Chicken Recipe, low-carb dinner, stuffed capsicum