Description
Chicken Stuffed Peppers combine tender ground chicken, smoky turkey bacon, and creamy plant-based cheese inside vibrant bell peppers for a savory and colorful meal. Easy to prepare and packed with nutritious ingredients, this recipe offers balanced flavors and wholesome textures perfect for busy weeknights or impressive dinners. Customizable and delicious, these stuffed peppers bring together protein, vegetables, and healthy fats in one satisfying dish.
Ingredients
Scale
Peppers
- 4 large bell peppers (any colors)
Filling
- 1 lb ground chicken
- 4 slices smoked turkey bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1/2 cup plant-based cheese, shredded
- 2 tbsp tomato paste (natural)
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Chopped bell pepper tops from the prepared peppers
- 2 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 tsp natural gelling agent (optional)
Instructions
- Prepare the Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes to create hollow vessels for the filling. Set aside the pepper tops to chop and add to the filling later.
- Cook the Filling: In a skillet over medium heat, cook diced smoked turkey bacon until crispy. Remove and set aside. Using the rendered fat, sauté chopped onions and minced garlic until fragrant and translucent. Add ground chicken and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked through.
- Combine Filling Ingredients: In a mixing bowl, combine the cooked chicken mixture with cooked rice or quinoa, tomato paste (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), chopped pepper tops, crumbled smoked turkey bacon, plant-based cheese, and fresh parsley. Mix well and add a small amount of natural gelling agent if a firmer texture is desired.
- Stuff the Peppers: Firmly spoon the filling into each hollowed bell pepper, packing gently but completely. Arrange the stuffed peppers upright in a baking dish.
- Bake to Perfection: Cover the baking dish with foil and bake at 375°F (190°C) for 30-35 minutes until the peppers are tender and filling is heated through. Remove the foil in the last 10 minutes of baking if you want to brown the tops slightly.
Notes
- Choose firm and evenly shaped bell peppers to hold the filling well during baking.
- Do not overstuff; leave a little space at the top for even cooking and to prevent spilling.
- Use day-old cooked rice or quinoa to prevent the filling from becoming mushy.
- Allow stuffed peppers to rest for 5 minutes after baking to let flavors settle.
- Feel free to add extra plant-based cheese on top before baking for a golden crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken stuffed peppers, plant-based cheese, smoked turkey bacon, easy dinner, gluten free, baked peppers
