Stuffed Bell Peppers
A cozy and healthy stuffed bell pepper recipe featuring ground chicken, rice, and vibrant seasonings, topped with melted cheese. Perfect for weeknight dinners and meal prep.
Ingredients
For the Peppers
- 6 large large bell peppers (mixed colors) Tops cut off and seeds removed
For the Filling
- 1 lb ground chicken (or turkey)
- 1 cup cooked long-grain rice or quinoa About 1/3 cup dry
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained slightly (14 oz / 400 g)
- 1 tsp smoked paprika
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1/2 tsp cumin Optional for warmth
- Salt and black pepper to taste
- 1 cup shredded mozzarella or Monterey Jack cheese (or pepper jack for spice)
- 2 tbsp olive oil
- 1/4 cup chopped parsley or cilantro For finishing
- 1/2 cup corn or black beans Optional for extra texture and fiber
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
- Prepare peppers: slice tops and remove membranes and seeds. Trim the bottom slightly if necessary so peppers stand upright. Place in the baking dish.
Cooking the Filling
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Add ground chicken, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes. Season with salt, pepper, smoked paprika, oregano, and cumin.
- Stir in cooked rice (or quinoa), drained diced tomatoes, and optional corn/beans. Taste and adjust seasoning. Heat through for 2–3 minutes to let flavors meld.
Stuffing and Baking
- Spoon the filling into each pepper, packing gently but not overstuffing. Sprinkle cheese evenly on top.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10–12 minutes until peppers are tender and cheese is bubbly and lightly golden.
- Let peppers rest for 5 minutes before serving. Sprinkle with chopped parsley or cilantro.
Notes
Make-ahead: Assemble stuffed peppers, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to covered bake time if baking straight from the fridge. Freezing: Cool completely, wrap individual peppers tightly with plastic wrap and foil, or store in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.