Description
Chicken Stuffed Peppers filled with a savory mix of lean ground chicken, cooked rice or quinoa, diced tomatoes, aromatic herbs, and spices, all topped with melted plant-based cheese. This colorful, nutritious, and easy-to-make dish offers a comforting yet vibrant meal perfect for weeknights or entertaining guests.
Ingredients
Scale
Vegetables
- 4 large firm bell peppers (red, yellow, or orange)
- Chopped tops of the bell peppers (reserved from above)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice or cooked quinoa
- 1 cup diced tomatoes
Protein
- 1 lb ground chicken
Spices and Herbs
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
Sauces and Finishings
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup plant-based cheese (mild, meltable such as mozzarella-style or cheddar-style)
- 2 tbsp olive oil
Instructions
- Prepare the peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes to create cavities for stuffing. Keep the tops for chopping and adding into the filling.
- Cook the filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onions and garlic until fragrant and translucent. Add the chopped pepper tops and cook until softened. Add the ground chicken and cook, breaking it up, until browned and fully cooked. Stir in cooked rice or quinoa, diced tomatoes, paprika, cumin, oregano, vegetarian Worcestershire sauce (natural), and chopped parsley. Simmer gently to blend the flavors.
- Stuff the peppers: Generously fill each hollowed pepper with the chicken mixture, pressing lightly to pack the filling. Arrange the stuffed peppers upright in a baking dish. Sprinkle plant-based cheese evenly on top of each pepper.
- Bake to perfection: Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 15 minutes to keep the filling moist. Then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the plant-based cheese has melted into a golden topping.
- Rest before serving: Let the stuffed peppers rest for 5 minutes after baking to allow flavors to meld and make serving easier.
Notes
- Choose firm bell peppers to hold their shape and prevent filling leakage during baking.
- Use leftover cooked rice or quinoa to save time and add moisture to the filling.
- Do not overfill the peppers; leave some space at the top for even cooking and to avoid spills.
- Tent the baking dish with foil during the first half of baking to retain moisture, then uncover to brown the cheese.
- Allow peppers to rest briefly after baking for enhanced flavor and easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Chicken stuffed peppers, gluten free dinner, plant-based cheese, healthy stuffed peppers, easy weeknight meal
