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To make ground chicken stuffed peppers, you need a few simple items. Here’s what you’ll need: - 4 large bell peppers (any color) - 1 pound ground chicken - 1 cup cooked quinoa (or rice) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained - 1 cup black beans, rinsed and drained - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, for garnish - Olive oil for sautéing These ingredients create a flavorful filling. Ground chicken gives the dish a lean protein base. The quinoa or rice adds texture and heartiness. The bell peppers hold everything together and add a sweet crunch. Onions and garlic bring depth and aroma to the mix. Diced tomatoes add moisture and a bit of acidity. Black beans boost the protein and fiber content. The spices, like cumin and chili powder, give the filling a nice kick. Lastly, cheese on top melts beautifully, creating a delicious layer. With these ingredients, you can craft a meal that is both simple and satisfying. Feel free to mix and match based on your taste. Enjoy the process of preparing your stuffed peppers! {{ingredient_image_1}} First, you need to preheat your oven. Set it to 375°F (190°C). This step is key for cooking the peppers evenly. Next, take four large bell peppers. You can use any color you like. Cut the tops off and remove the seeds and membranes. Lightly brush the outside with olive oil. This adds flavor and helps them roast well. Place the peppers upright in a baking dish. Now, it’s time to make the filling. In a large skillet, heat a drizzle of olive oil over medium heat. Add one small chopped onion and sauté for about 3 to 4 minutes until it becomes soft. Then, add two cloves of minced garlic and one pound of ground chicken. Cook the chicken for about 5 to 7 minutes until it is browned and no longer pink. Use a spatula to break the chicken into small pieces while cooking. Next, stir in one can of drained diced tomatoes, one cup of cooked quinoa or rice, and one cup of rinsed black beans. Add one teaspoon of cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Season with salt and pepper to taste. Mix everything well and heat for another 2 to 3 minutes. Remove the skillet from the heat. Stir in half of one cup of shredded cheese until it melts into the mixture. Now, it’s time to stuff the peppers! Scoop the ground chicken mixture into each pepper. Press down gently to pack it in. Top each pepper with the rest of the cheese. Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes. After that, take off the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese should be bubbly and golden. Once done, remove them from the oven and let them cool for a bit before serving. Garnish with fresh cilantro for a pop of flavor! Pick large bell peppers for this dish. They hold the filling well. Any color works, but I like red or yellow for their sweetness. Look for firm peppers with no soft spots. This helps them roast evenly. Cook ground chicken over medium heat. This gives it time to brown. Use a wooden spoon to break it up into small bits. Make sure it is fully cooked, with no pink parts left. Add spices while cooking to infuse the meat with flavor. Shredded cheese melts best. I recommend cheddar or Monterey Jack for this recipe. Both add great flavor and texture. You can mix cheeses for a more complex taste. Just sprinkle it on top before baking for a bubbly finish. Bake the peppers covered with foil at first. This keeps moisture in and helps them cook. After about 25 minutes, remove the foil. This step browns the cheese and makes it nice and bubbly. Check the peppers with a fork; they should be tender but not mushy. Pro Tips Use Colorful Peppers: Choosing a variety of colored bell peppers not only makes the dish visually appealing but also adds subtle differences in flavor. Make Ahead: Prepare the filling in advance and store it in the fridge. You can stuff the peppers and bake them right before serving for a quick meal. Spice It Up: Adjust the level of spice by adding diced jalapeños or a dash of hot sauce to the filling, catering to your heat preference. Cheese Variations: Experiment with different types of cheese like feta or pepper jack for unique flavors that complement the spicy filling. {{image_2}} You can easily make these stuffed peppers vegetarian. Just swap out the ground chicken. Use a mix of lentils or chickpeas instead. These will add protein and flavor. You can also add mushrooms for a meaty texture. Feel free to sneak in more veggies. Chopped zucchini, spinach, or corn works well. Just sauté them with the onion and garlic. This gives you more nutrients and flavor. You can choose rice or quinoa for the filling. Quinoa adds more protein and has a nutty taste. Rice is softer and more familiar. Both options are great, so pick what you like best. Want more heat? Add chopped jalapeños or cayenne pepper to the mix. For less spice, use milder spices like paprika. Taste as you go to find the right balance for your family. Store leftover stuffed peppers in an airtight container. They can stay fresh for 3 to 4 days. If you want to keep them longer, make sure they cool off first. This helps avoid extra moisture, which can make them soggy. You can freeze stuffed peppers for later meals. First, let them cool completely. Then, wrap each pepper in plastic wrap. Place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months. When you're ready to eat, just thaw in the fridge overnight. To reheat, place the stuffed peppers in the oven. Preheat it to 350°F (175°C). Cover with foil to keep moisture in. Heat for about 20-25 minutes or until warmed through. You can also microwave them for a quicker option. Just be careful, as they can get hot spots. Enjoy your tasty meal again! Yes, you can use other meats. Ground turkey works great as a substitute. You can also try ground beef or pork. Each option will bring its own flavor. Just make sure to cook the meat fully before stuffing. Stuffed peppers are done when the peppers are tender. You can check by piercing them with a fork. The cheese should also be bubbly and golden on top. If the peppers look soft and the cheese is melted, they are ready. Yes, you can prepare the stuffed peppers ahead of time. You can stuff the peppers and store them in the fridge for up to 24 hours. Just cover them tightly with plastic wrap. When you’re ready to eat, just bake them as usual. These stuffed peppers pair well with many sides. A fresh salad adds a nice crunch. Rice or quinoa on the side complements the meal well. You can also serve them with a dollop of sour cream or guacamole for extra flavor. Stuffed peppers are simple and tasty. We covered the key ingredients, like bell peppers and ground chicken. I shared step-by-step instructions for easy cooking. You can also find helpful tips for perfecting your dish. Remember, variations like a vegetarian option can please everyone. In the end, stuffed peppers are fun to make and eat. Try different ingredients, spices, and grains to make it your own. Enjoy every bite!

Spicy Ground Chicken Stuffed Peppers

Delicious bell peppers filled with a spicy ground chicken mixture, quinoa, and topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground chicken
  • 1 cup cooked quinoa (or rice)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, for garnish
  • Olive oil for sautéing

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and ground chicken to the skillet. Cook until the chicken is browned and cooked through, breaking it up into small pieces as it cooks.
  • Stir in the drained diced tomatoes, cooked quinoa (or rice), black beans, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well and cook for an additional 2-3 minutes to heat through.
  • Remove the skillet from the heat and stir in half of the shredded cheese until melted and combined.
  • Stuff each bell pepper generously with the ground chicken mixture, pressing down slightly to pack it in. Top each pepper with the remaining cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven and let them cool slightly before serving. Garnish with fresh cilantro.

Notes

Feel free to customize the spices to your taste.
Keyword ground chicken, spicy, stuffed peppers