Description
Juicy bell peppers stuffed with a savory mix of lean ground chicken, rice, tomatoes, and Mediterranean spices. A healthy, satisfying one-dish meal packed with protein and fiber, perfect for busy weeknights.
Ingredients
6 medium bell peppers (red, yellow, or orange)
1 pound 93% lean ground chicken (or ground turkey)
1 cup uncooked long-grain rice (or brown/quinoa for fiber)
1 cup chopped no-salt-added canned tomatoes
1 small yellow or red onion
1/4 cup Greek yogurt (or dairy-free alternative)
1 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Cut off tops of peppers, remove seeds and membranes. Place in a casserole dish; optionally brush with olive oil.
Cook rice according to package instructions, let cool slightly.
In a skillet, sauté chopped onion until soft. Add ground chicken, salt, pepper, paprika, and cumin. Cook until fully done, draining excess fat.
Stir in cooked rice, chopped tomatoes, and Greek yogurt. Mix thoroughly.
Pack the chicken-rice mixture into each pepper. Cover the casserole with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes until peppers are tender.
Notes
For best flavor, use peppers with similar size for even cooking.
If using brown rice, ensure it’s fully cooked before mixing with other ingredients.
Baked peppers can be cooled and stored in an airtight container for up to 3 days.
- Prep Time: 25
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg
