Chicken Stuffeed Peppers
Chicken Stuffed Fajita Peppers are quick, easy to prepare and full of flavour. It’s perfect to serve as part of a night out and the whole family will love it!
Nothing gets me out of dinner like stuffed peppers. It’s the perfect food bowl for creativity in the kitchen, and I couldn’t find a way to tasteless!
I Made Beef Stuffed Peppers, Taco Peppers, Quinoa Stuffed Peppers, and Even Unstuffed Peppers, and now this Chicken Stuffed Peppers.
If you are looking for a satisfying low carb meal, this is it. Sweet pepper halves stuffed with a delicious blend of shredded chicken breast, cream cheese, cheddar cheese, spring onion and sauce. Topped with more cheese and baked until tender, these stuffed peppers come together in no time at all.
Use rotisserie chicken as a shortcut, and there’s hardly any time to prepare for this recipe. Creamy, filling, healthy and delicious: Creamy chicken stuffed with pepper.
I needed an easy-to-make lunch this week. We have a very busy weekend planned, but I always promise to myself not to let that get in the way of my health and my goals. I eat my prep every week without fail, and this week is no exception.
I came up with the idea of making stuffed peppers, however I didn’t want to have the kind of stuffed peppers you usually see: ground beef, rice, etc. Instead, I wanted a different flavor this time, and I wanted to use a chicken clip.
There’s just something about juicy, shredded grilled chicken so satisfying, and as I was developing this recipe, I imagined chicken breasts mixed with cream cheese to form a decadent filling.
This is where the idea for these stuffed peppers was born. I thought these would be a perfect meal prep for this week because not only are they delicious, they are really easy to put together.
There is no time for preparation here: just a few minutes of combining the ingredients, after which everything is baked in the oven. Using grilled chicken breast here as a shortcut is a great way to save time and energy for this meal.
●6 Large Bell Peppers
●2 pounds Ground Chicken (You can use Any Ground meat)
1 ●medium Onion, dice
●1 medium carrot, shredded
●3 cloves of Garlic, minced
●Montreal Steak seasoning
●Grated Parmesan Cheese
●Diced tomatoes (canned or fresh)
●1 package Seeds of Change Quinoa & Brown Rice with Garlic (or 1 Cup cooked rice)
●2Tbsp. fresh Dill (or dill weed)
●2 Cups Shredded Cheese
●salt/pepper to taste (if needed)
Heat a large skillet to Medium-Hi, add Olive oil and caramelize onion for a couple of minutes then add chopped carrot.
Add ground chicken, garlic powder, garlic, Montreal Steak seasoning, Italian Seasoning, Grated Parmesan Cheese.
Add diced tomatoes and pasta sauce, the amount is up to you.
Stir in a package of Quinoa & Brown Rice with Garlic (cooked rice or any grain you prefer).
Break meat apart and cook for 15 minutes until no longer pink and cooked.
Mix well and turn off the heat. Add dill and taste.
Adjust the flavor by adding salt and pepper, if needed.
Preheated oven to 400°F.
If you prefer your peppers on the softer side, Prebake for 10 – 15 minutes
Cut peppers in half lengthwise and remove seeds and stem.
Line baking dish with a Parchment paper.
Fill the bell pepper halves with meat/rice mixture.
Cover the dish with foil. Bake 30 to 40 minutes.
Remove the foil, add shredded cheese and bake opened for another 5 to 10 min, until cheese melted.
The peppers should be still crunchy soft and the inside fully cooked.
Serve with Sour Cream, Greek Style Sour Cream or the Nonfat Yogurt.
➤That’s it, all you have to do is Enjoy !
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