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- 4 large bell peppers (any color) - 1 lb ground chicken - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or Monterey Jack) - Salt and pepper to taste - Fresh cilantro for garnish (optional) Chicken stuffed peppers are a healthy meal. They are high in protein and fiber. Ground chicken provides lean protein. Quinoa adds essential amino acids and fiber. Black beans and corn contribute vitamins and minerals. Each pepper has a good mix of nutrients. They are low in calories and filling. This meal keeps you satisfied without excess calories. You can easily swap ingredients. Try ground turkey instead of ground chicken. For a vegetarian option, use lentils or mushrooms. Quinoa can be replaced with brown rice. Black beans can change to kidney beans or chickpeas. Use any cheese you prefer, like mozzarella or feta. Fresh herbs like parsley can replace cilantro for a different flavor. {{ingredient_image_1}} First, gather your bell peppers. Choose four large ones, any color you like. Cut the tops off each pepper. Remove the seeds and membranes. This helps the filling fit well. Set the cleaned peppers aside on a plate. Next, heat a large skillet over medium heat. Add one pound of ground chicken. Cook it for about five to seven minutes. Use a spatula to break it apart. Once it’s browned, add one teaspoon each of cumin and smoked paprika. Then, add half a teaspoon of garlic powder and onion powder. Season with salt and pepper to taste. Stir everything well to blend the flavors. Mix in one cup of cooked quinoa, one cup of rinsed black beans, and one cup of corn. Add one cup of diced tomatoes to the mix. Stir until heated through, about two to three minutes. Finally, fold in half of the cheese. Now, it’s time to stuff the peppers. Spoon the chicken mixture evenly into each prepared bell pepper. Place them upright in a baking dish. Sprinkle the remaining cheese on top of each pepper. Cover the dish with foil and bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes. This step makes the cheese bubbly and golden. Once done, let them cool for a few minutes. Enjoy your delicious chicken stuffed peppers! To cut bell peppers, start by placing them on a cutting board. Use a sharp knife to slice off the top. Next, cut down the sides to remove the seeds and membranes. This method keeps the pepper intact for stuffing. Rinse the insides under cold water to remove any remaining seeds. Choose firm peppers, as they will hold their shape better during baking. When cooking ground chicken, heat your skillet over medium heat. Add the chicken without any oil, as it has enough fat. Break it apart with a spatula while it cooks. Stir it often to ensure even browning. This takes about 5-7 minutes. Season the chicken with spices while it cooks for better flavor. Make sure it reaches an internal temperature of 165°F (75°C) for safety. For perfect melted cheese, use shredded cheese instead of slices. Shredded cheese melts more evenly. Add half the cheese to the filling mixture, and reserve the rest for topping. Cover the baking dish with foil for the first part of baking to help the cheese melt. Remove the foil near the end to let the cheese get bubbly and golden. This gives your stuffed peppers a great look and taste. Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only makes the dish visually appealing but also offers different flavor nuances. Make Ahead: Prep the stuffed peppers in advance and store them in the fridge. Bake them when you're ready to eat for a quick and easy meal. Add Spice: If you like heat, consider adding diced jalapeños or a pinch of cayenne pepper to the chicken mixture for an extra kick. Experiment with Fillings: Feel free to customize the filling with other proteins like turkey or beef, or add more veggies like zucchini or spinach for added nutrition. {{image_2}} To make a vegetarian version, swap the ground chicken for a hearty mix of veggies. Use ingredients like lentils, mushrooms, or chickpeas to add protein. You can also add brown rice or quinoa for a filling base. Season with the same spices, and top with cheese for a cheesy finish. This option keeps the dish tasty and satisfying while being meat-free. If you like heat, try adding diced jalapeños or crushed red pepper flakes to the chicken mix. You can also use spicy sausage instead of ground chicken for a bolder flavor. For an extra kick, top the peppers with a spicy sauce before serving. This variation brings a fun twist to the classic recipe and pleases spice lovers. You can easily change the flavors of your stuffed peppers. For Mediterranean-style, use feta cheese, olives, and fresh herbs like oregano and basil. Add cooked couscous or rice for texture. For a Tex-Mex version, mix in taco seasoning, black beans, and corn. Top with salsa and avocado for a vibrant finish. These variations bring global flavors to your kitchen! To store chicken stuffed peppers, let them cool first. Once cooled, place them in an airtight container. You can keep them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. To reheat chicken stuffed peppers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use the microwave. Heat on medium power for about 3-4 minutes, checking often. To freeze chicken stuffed peppers, prepare them as normal but do not bake. Instead, place them in a freezer-safe container. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Bake them at 375°F (190°C) for about 30-35 minutes. Enjoy them fresh from the oven! Yes, you can use other meats. Ground turkey is a great swap. You can also try beef or pork. If you prefer a lighter option, ground turkey works very well. Remember to adjust cooking times based on the meat you choose. Each meat brings its own flavor. So, feel free to experiment with what you like! Using an Instant Pot is easy! First, prepare your peppers as usual. Then, cook the ground chicken in the pot. Add your spices and mix in the other ingredients. Once mixed, stuff the peppers. Place them in the pot on a trivet, and add water to the bottom. Set the pot to high pressure for about 10 minutes. Let it naturally release pressure for 5 minutes. This method gives you juicy, flavorful stuffed peppers in no time! Many sides pair well with Chicken Stuffed Peppers. Consider a fresh salad for crunch. Rice or quinoa can add more texture. You might also serve corn on the side for a sweet touch. For a hearty option, garlic bread is a great match. Each side can enhance your meal and bring variety. Enjoy mixing and matching to find your favorite combination! In this article, we explored chicken stuffed peppers, from ingredients to storage tips. You learned how to prep bell peppers, cook chicken, and create delicious fillings. We also covered variations for everyone, whether you prefer spicy, vegetarian, or international flavors. Storing and reheating options make this dish easy for any meal. Remember, you can use different meats or try an Instant Pot version as well. Enjoy your cooking journey, and let these stuffed peppers be a tasty addition to your meals!

Zesty Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a zesty mixture of ground chicken, quinoa, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground chicken
  • 1 cup cooked quinoa
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a large skillet over medium heat, add the ground chicken. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
  • Add the cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the chicken and stir well to combine.
  • Stir in the cooked quinoa, black beans, corn, diced tomatoes, and half of the cheese. Mix everything together until well incorporated and heated through, about 2-3 minutes.
  • Spoon the chicken mixture evenly into each of the prepared bell peppers. Place the stuffed peppers upright in a baking dish.
  • Sprinkle the remaining cheese on top of each stuffed pepper.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, healthy, stuffed peppers