Description
Chicken Stuffed Peppers is a wholesome, flavorful dish featuring bell peppers filled with a savory mix of tender chicken breast, smoked turkey bacon, fresh vegetables, and cooked grains, all topped with melted plant-based cheese. This easy-to-make recipe offers a balanced and colorful meal perfect for weeknight dinners, customizable to suit various tastes and dietary needs.
Ingredients
Scale
Proteins and Bases
- 2 chicken breasts, diced
- 4 slices smoked turkey bacon, chopped
- 1 cup cooked brown rice or quinoa
Vegetables
- 4 large bell peppers (assorted colors), tops sliced off, seeds removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
Cheese and Sauces
- 1 cup plant-based cheese (such as mozzarella or cheddar-style), shredded
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
Oils and Herbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or cilantro, chopped
Spices
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers carefully and remove all seeds and membranes. Lightly brush the outsides and insides of the peppers with olive oil to promote even roasting. Place the peppers upright in a baking dish, ensuring they stand firmly to maintain shape during baking.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until soft and fragrant, about 3-4 minutes. Add chopped smoked turkey bacon and cook until slightly crisp. Stir in diced chicken breast and season with paprika, cumin, salt, and black pepper. Cook until the chicken is fully cooked and no longer pink inside.
- Add the Veggies and Grains: Mix in chopped tomatoes, cooked brown rice or quinoa, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Stir well to combine all ingredients and allow flavors to meld for 2-3 minutes before removing from heat.
- Stuff and Top the Peppers: Spoon the prepared filling evenly into each bell pepper cavity, gently pressing down for an even fill. Sprinkle shredded plant-based cheese generously over the top of each stuffed pepper for a creamy melty finish after baking.
- Bake Until Tender: Cover the baking dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese melts and peppers are tender yet still hold their shape.
Notes
- Choose bell peppers of similar size for even cooking.
- Pre-cook the filling ingredients fully to avoid any raw parts.
- Stuff peppers generously but avoid overfilling to prevent sogginess.
- Allow stuffed peppers to rest 5 minutes after baking for easier slicing and better flavor blending.
- Adjust spices as desired for personalized flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
Keywords: stuffed peppers, chicken recipe, plant-based cheese, gluten free, baked stuffed peppers, turkey bacon, healthy dinner
