Go Back
Stuffed bell peppers are a delightful dish that has captured the hearts of food enthusiasts around the world. Their versatility allows for an array of filling options, making them suitable for various dietary preferences and taste profiles. This colorful dish is not only visually appealing but also packed with nutrition, making it a perfect choice for a wholesome meal. The vibrant hues of the bell peppers combined with a savory stuffing create a feast for the eyes and the palate.

Stuffed Bell Peppers Chicken

Discover the vibrant and nutritious world of Colorful Chicken-Stuffed Bell Peppers! This easy recipe features lean ground chicken, wholesome quinoa, and colorful bell peppers, making it a delicious and visually stunning meal. Packed with vitamins and flavors, it's perfect for any occasion. Easy to customize for dietary needs, this dish is a must-try for family dinners or gatherings. Get ready to impress your loved ones! #StuffedPeppers #HealthyRecipe #MealPrep #Cooking #HealthyEating #QuinoaRecipe #ChickenRecipes #Foodie
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground chicken

1 cup cooked quinoa (or rice)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or mozzarella)

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms for stability; ensure they stand upright. Place them in a baking dish.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

        Add the ground chicken to the skillet, cooking until browned and cooked through. Break it up with a spoon as it cooks, about 5-7 minutes.

          Stir in the cooked quinoa, diced tomatoes, paprika, cumin, oregano, salt, and pepper. Mix well and let it simmer for 5 minutes to let the flavors meld.

            Remove the skillet from the heat and stir in half of the shredded cheese.

              Carefully spoon the chicken mixture into each bell pepper, packing it tightly.

                Top each stuffed pepper with the remaining cheese.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.

                      Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4