Here’s a delicious way to enjoy chicken and vegetables in a complete dish!
I’ve been having so much fun experimenting with stuffing bell peppers lately. My goal is to try recipes from various cuisines with a myriad of different protein options to find my favorites. This recipe for chicken-stuffed peppers is right up there with the best of them, as it is loaded with savory Southwestern flavors, thanks to the cumin and chili powder. A dash or two of my Spanish smoked paprika (I like the hot variety for this dish) added even more umami the last time I made it.
Yes, I have already made this recipe multiple times, as it freezes well, and I’m all about meal planning because I tend to wait until the last minute to think about dinner and often pull something out of the freezer. This recipe works great with ground chicken as well as diced chicken (breasts or thighs). You can also make it with diced or ground turkey, beef, pork, or lamb.
Don’t fret if you want to go vegan or vegetarian with this recipe. While I haven’t made it with tofu or tempeh, or meatless crumbles, all of which will work, I have loaded the peppers up with vegetables and drained and rinsed canned beans. Black beans are one of my favorites, especially when using Tex-Mex seasonings like chili and cumin. I also like to use diced tomatoes with peppers for added flavor.
Mushrooms are my favorite vegetable addition to stuffed peppers, especially when making a meatless version. Shiitake, portobello, maitake, and oyster mushrooms have meaty textures that work well in this dish. I dice them up and sauté them with the onions. You can even add them to this recipe when making it with the chicken. They provide additional flavor and texture. Other great options to add include diced eggplant, yellow squash, and zucchini. Chopped spinach and kale are also great inclusions. I try to pack as many vegetables into dishes as I can to increase the nutritional value and reduce the need for additional side dishes.
Change the seasonings for new flavor profiles
As great as this recipe for chicken-stuffed peppers is, and believe me when I tell you it is incredibly yummy, you can still experiment with different spices and flavor profiles. If you want to keep with a Southwestern flair, omit the chili powder and cumin and substitute 1 teaspoon of smoked paprika, a half teaspoon of garlic powder, and a half teaspoon of onion powder. Omit the tomatoes and substitute a half cup of salsa verde, a half cup of shredded cheddar cheese, and four ounces of cream cheese (I used reduced-fat). Add those items in step three, along with the rice, in place of the diced tomatoes. Sprinkle the remaining cheese on top as in step five.
Here are some other flavor suggestions:
- Greek: Omit the chili powder and cumin and add one teaspoon of dried oregano. Add a can of drained chickpeas, a quarter cup of chopped parsley, and a quarter cup of chopped, pitted kalamata olives when you add the tomatoes. Follow the same instructions, but when it is time to top with the cheese, substitute crumbled feta.
- Italian: Omit the chili powder and cumin and add two teaspoons of Italian seasoning and one teaspoon dried oregano. Substitute mozzarella cheese for the cheddar cheese and sprinkle with freshly grated Parmesan cheese before serving.
How do I store leftovers?
Allow leftover chicken-stuffed peppers to cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. Once chilled, you can also freeze them in freezer-safe containers for up to 3 months. Defrost the frozen stuffed peppers overnight in the refrigerator and then reheat them in the microwave for 2-3 minutes or in a 350°F oven for 10-20 minutes until warm. Note: The peppers will soften considerably after thawing due to their natural water content. Some people don’t freeze these leftovers for that reason. I’ve frozen them many times and still enjoy the reheated stuffed peppers.
Serving suggestions
Due to the Southwestern flavors of the chili powder and cumin in these chicken-stuffed peppers, I tend to gravitate towards other dishes with the same flavor profile. Guacamole Salad, Black Bean Salad, or Mexican Chopped Salad are ideal starters or accompanying dishes. Instant-Pot Black Bean Soup or Poblano Soup (a flavor-packed dish) are other delicious ways to start your meal.
Ingredients
- 4 medium bell peppers halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves, minced
- 1 pound chicken breast diced
- 2 teaspoons chili powder
- 3/4 teaspoon cumin
- salt and pepper to taste
- 1 1/4 cups cooked brown rice
- 1 cup canned diced tomatoes drained
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish optional
Instructions
- Preheat your oven to 375°F. Place the pepper halves in a baking dish with the cut side up.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it softens. Stir in the minced garlic and diced chicken. Season with chili powder, cumin, salt, and pepper.
- Cook until the chicken is browned and cooked through, about 5-7 minutes. Mix in the cooked brown rice and diced tomatoes, stirring to incorporate the flavors.
- Spoon the chicken and rice mixture evenly into the pepper halves. Cover the dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle the cheese, and bake for an additional 5-10 minutes, or until the cheese is melted and the peppers are tender. Garnish with fresh cilantro, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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