Chicken stuffed peppers
If you’re looking for a satisfying and delicious new low-carb meal, follow the Chicken Stuffed Peppers recipe. In this recipe, cut the bell peppers in half and mix them with cooked chicken, cheese, cooked potatoes, cooked rice, marinara sauce, and spices to make a delicious mixture. Bake until tender and serve hot. These recipes are quick and do not take much time to prepare. My family loves this recipe, which is why I often offer to make stuffed peppers on the weekends.
These Chicken Stuffed Peppers are a delicious and healthy dish that you can make as a special treat for guests. Be sure to try this recipe and let me know what you think. I look forward to hearing from you. Thank you.
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Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients for chicken stuffed peppers
Bell Peppers – 5 large
Olive Oil – 1 tablespoon
Onion – 1 large (chopped)
Potatoes – 1 cup (cooked)
Chicken – 2 cups (cooked)
Black Pepper – 1/2 teaspoon
Red Chili Powder – 1 teaspoon
Marinara Sauce – 2 cups
Mozzarella Cheese – 2 cups (grated)
Vegetable masala- 1/2 teaspoon
Green coriander leaves- 2 tablespoons (chopped)
Green onion- 1 tablespoon (chopped)
Salt – to taste
Instructions
First, preheat the oven to 375 degrees F.
Preparation:
Wash the bell pepper thoroughly, then cut it in half lengthwise. You can remove the stalk if desired; we didn’t. Obliterate the seeds and membranes.
Some people like their bell peppers softer, so bake them in the oven for 2 minutes or lightly boil them.
Prepare the filling:
Heat olive oil in a large skillet. When it becomes hot, add chopped onion and fry till it becomes transparent brown.
Add the cooked potatoes and chicken to the pan, and mix well. Add 2 cups of marinara sauce, black pepper, chili powder, and salt to taste, and stir. Now add 1/2 teaspoon of vegetable masala and mix well.
Then add the grated cheese to this mixture and stir. Save some grated cheese as a garnish on top of the stuffed bell peppers. Cook this mixture for about 5 minutes, keeping the heat low.
Pour the mixture into a large casserole.
Bell Pepper Stuffing –
Sprinkle the mixture evenly over the peppers and top with the remaining cheese.
Place it in a casserole dish and bake, covered with foil.
Bake:
Bake for about 15 minutes, then remove the foil and continue baking for an additional 10 minutes, allowing the cheese to thaw.
Garnish with freshly chopped coriander leaves and green onions and serve hot.
Tips:
Cauliflower and rice can be used as a substitute for low-carb rice.
Sweet peppers don’t need to be cooked first, but if you prefer tender bell peppers, lightly boil them.
If you are a vegetarian, then do not use chicken; just use potatoes.
For pin:
