Description
Chicken Stuffed Peppers are a vibrant and easy-to-make dinner featuring colorful bell peppers filled with a savory mixture of seasoned ground chicken, fresh vegetables, and melty plant-based cheese. This wholesome and flavorful meal is perfect for any weeknight and can be customized to suit different tastes and dietary preferences.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground chicken
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 cup plant-based cheese, shredded
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/2 tsp natural gelling agent (optional)
Instructions
- Prep the Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes from inside to create hollow cavities for stuffing while keeping the peppers intact for a beautiful presentation.
- Cook the Chicken and Veggies: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté until translucent and fragrant. Add ground chicken, breaking up the meat as it cooks until no longer pink. Stir in diced tomatoes, spinach, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), paprika, cumin, oregano, salt, and pepper. Cook the mixture until well combined and slightly thickened.
- Mix in Plant-Based Cheese and Natural Gelling Agent: Remove the skillet from heat and gently fold in the shredded plant-based cheese along with a pinch of natural gelling agent if using. This will add creaminess and help bind the filling for easier stuffing.
- Stuff and Bake: Generously fill each pepper cavity with the chicken mixture, pressing gently to pack it in evenly. Arrange stuffed peppers upright in a baking dish, drizzle lightly with olive oil, and cover with foil. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, until peppers are tender and the filling is heated through. Remove foil near the end of baking to allow the tops to brown slightly.
Notes
- Choose firm bell peppers that stand upright to hold the stuffing securely during baking.
- Do not overfill the peppers; leave a small space at the top to prevent spillage and ensure even cooking.
- Use fresh herbs such as oregano or parsley to brighten the dish just before serving.
- The filling can be prepared in advance and refrigerated for up to 24 hours before stuffing and baking.
- Keep the peppers covered while baking to maintain moisture; uncover near the end for browning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken stuffed peppers, plant-based cheese, gluten free, baked stuffed peppers, healthy dinner, weeknight meal
