Description

This Chicken Stuffed Peppers recipe features tender ground chicken, colorful bell peppers, and creamy plant-based cheese (plant-based) for a vibrant, nutritious, and flavorful meal. Easy to prepare and customizable, it makes a wholesome dinner packed with protein and vegetables that you will want to enjoy again and again.

Ingredients

Scale

Main Ingredients

4 bell peppers (red, yellow, green) – tops cut off and seeds removed
1 lb ground chicken
1 medium onion, diced
3 cloves garlic (natural), minced
1 cup cooked rice
1 cup diced tomatoes (natural)
2 tablespoons vegetarian Worcestershire sauce (natural)
1/2 cup plant-based cheese (plant-based), shredded
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil (natural)
1 teaspoon paprika
1 teaspoon ground cumin
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Peppers: Wash the bell peppers thoroughly. Cut off the tops and carefully scoop out the seeds and membranes, creating hollow cavities for the filling. Chop the removed tops finely for use in the stuffing mixture.
Cook the Chicken Mixture: Heat olive oil (natural) in a skillet over medium heat. Add diced onions and minced garlic (natural) and sauté until fragrant and translucent. Add ground chicken and chopped pepper tops; season with paprika, cumin, salt, and black pepper. Cook until the chicken is no longer pink, breaking it into crumbles.
Combine the Filling: Stir in cooked rice, diced tomatoes (natural), vegetarian Worcestershire sauce (natural), and chopped parsley. Mix well to blend flavors and heat the mixture until warm.
Stuff the Peppers: Fill each hollowed pepper generously with the chicken and rice mixture, pressing down lightly to pack. Sprinkle plant-based cheese (plant-based) over each filled pepper.
Bake to Perfection: Place the stuffed peppers upright in a baking dish. Add a splash of water or vegetable broth to the bottom for moisture. Cover loosely with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Uncover during the last 10 minutes to allow the cheese to brown.

Notes

Choose firm, evenly shaped peppers to hold the stuffing better during baking.
Use leftover rice or cook rice ahead to save time and ensure the right texture.
Do not overfill the peppers; leave some space at the top to prevent overflow and accommodate cheese melt.
Let the peppers rest for 5 minutes after baking for easier handling and better flavor absorption.
Use fresh herbs like parsley or other alternatives to brighten the final taste.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 65 mg

Keywords: chicken stuffed peppers, plant-based cheese, gluten free, baked stuffed peppers, healthy dinner, colorful peppers