Stuffed Bell Peppers With Ground Chicken

Stuffed Bell Peppers with Ground Chicken is a colorful, wholesome dish that’s as nutritious as it is delicious. Fresh bell peppers are filled with a savory mixture of lean ground chicken, brown rice, herbs, and spices, then baked until tender. Packed with protein, fiber, and essential vitamins, this balanced meal delivers rich flavor and satisfying texture — perfect for a healthy lunch or dinner.

Ingredients

• 4 Medium Bell Peppers (Any Color) 2 Cloves Garlic, Minced & ½ Tsp Salt
• 1 Small Onion, Diced , 2 Tsp Olive Oil Optional: ¼ Cup Low-Fat Mozzarella
• 1 Lb Lean Ground Chicken (Preferably Breast Meat), ¼ Tsp Black Pepper
• 1 Cup Zucchini, Finely Diced (Or 1 Diced Carrot Or Mix – Optional)
• 1 Tsp Italian Seasoning (Or ½ Tsp Basil + ½ Tsp Oregano)
• ½ Cup Cooked Brown Rice Or Quinoa (Optional)

Directions

1. Prep Oven & Peppers: Preheat Oven To 375°f (190°c). Lightly Grease A Baking Dish. Slice Tops Off Peppers, Remove Seeds/membranes. Trim Bottoms Slightly If Needed So They Stand Upright. Place Upright In Dish.
2. Cook Filling Base: Heat Olive Oil In Skillet Over Medium Heat. Sauté Onion (And Zucchini Or Carrot, If Using) For 3–4 Mins. Add Garlic; Cook 30 Secs. Add Ground Chicken And Cook 5–6 Mins, Breaking Up, Until No Longer Pink.
3. Season & Add Sauce: Stir In Italian Seasoning, Salt, And Pepper. If Using, Add Cooked Rice Or Quinoa. Stir In ~½ Cup Tomato Sauce And Simmer 2 Mins. Turn Off Heat.
4. Stuff Peppers & Bake: Fill Peppers Evenly With Chicken Mixture. Spoon Remaining Tomato Sauce Over Each. Cover With Foil And Bake 15 Mins. Uncover, Top With Mozzarella (If Using), And Bake 8–10 Mins More, Until Peppers Are Tender And Cheese Melts.
5. Rest & Serve: Let Rest 5 Minutes Before Serving. Each Pepper Serves As A Complete Portion—flavorful, Balanced, And Perfect For A Diabetic-friendly Meal.