Ground Chicken Stuffed Peppers is a colorful and healthy Mexican dish with hollowed bell pepper halves filled with savory ground chicken. The filling is made by sautéing onion, garlic, and tomatoes with fragrant spices and a hint of smoked paprika. For added depth, cooked rice is stuffed into the pepper halves and for extra flavor, black beans are added to the ground chicken filling. Peppers are then crowned with a layer of mozzarella cheese baked to golden brown, and garnished with cilantro. This appetizer will impress your family and friends at your next gathering!
A few varieties of versatile foods can be used as a container and chow. They are mushrooms, potatoes, squash, and the humble peppers. I grew up on stuffed peppers. My mom would broil blanched peppers (bell peppers are called capsicum in India and Australia) and stuff them with ground mutton or chicken, boiled potatoes, and peas for an appetizer. I adapted this recipe from my mom’s stuffed peppers. I used ripe colorful bell peppers for the Ground Chicken Stuffed Peppers.
History of bell peppers:
The bell pepper, also called capsicum annum, is a member of the Capsicum genus, that includes the whole range of chili pepper species. They are native to Central and South America and became incredibly popular during the Colombian Exchange. Over the centuries, many cultures have adopted the bell pepper. You can now find stuffed peppers that are steamed, baked, or grilled. They are seasoned with an astonishing variety of ingredients from Cambodia through South Asia to Western Europe and the Americas, where they have been a staple of pre-Colombian food since 7500 BC.
Benefits of bell peppers:
The main ingredient in peppers is capsaicin used in many pain control treatments as a topical. However, further research suggests it also controls diabetes, improves digestion, and aids in weight loss. It is also a source of vitamins A, B, C, E, and K and contains many minerals including magnesium, phosphorus, potassium, carotene, and lutein. For a small fruit (yes, it is a fruit), it packs a super large punch.
Difference between the various colors of bell peppers:
Many people ask whether there is a difference between the different colors of peppers. Generally speaking, two factors that affect the color of the peppers:
- Variety: Most pepper breeds tend to change color as they mature, the Antebellum and Touchdown are two examples of varieties of pepper that tend to stay green even when they are mature.
- Maturity: With some exceptions (as noted above), other varieties of green peppers are harvested early from the vine and shipped to the grocers at an immature stage, which is why they tend to be lower in costs and have less nutrient density than other colors. For example, red bell peppers which usually have spent the most time on the vine can have twice as much vitamin C as green bell peppers and more than 10 times the vitamin A. The premium you pay at the grocers tends to reflect the additional costs of the growing time.
- Taste: From a flavor perspective, green and purple bell peppers are slightly more bitter and earthy while the oranges, reds, and yellows are sweeter and fruitier. I used fresh onions and cilantro with dried herbs such as oregano, thyme, and sage.
Frequently Asked Questions:
- What are some variations for this dish?
- Vegetarian: Carrots, peas, potatoes, avocado, corn, and beans.
- Meats: Ground lamb, chicken, and turkey
- Grains: Brown or white rice, couscous, and quinoa
- Beans: white beans, red kidney beans or peas
2. How do I cut and precook peppers?
- Slit the peppers horizontally below the stalk that can be used like a lid while serving or cut the peppers longitudinally to make two serving cups.
- You could blanch the whole peppers in a pot filled with 2 cups of hot water for a quick minute or two. I like the baked or grilled versions as the slightly charred tips of the peppers add flavor.
- Steaming the peppers before stuffing them makes them too soft for my family’s liking. If you steam the peppers for 2 minutes, reduce the baking time.
- My mom would season the peppers with some spices, marinate them for a few minutes, and then stuff them.
3. How do I ensure that the ground chicken filling does not get too dry?
It is important not to overcook the chicken before stuffing it in the peppers. The baking process will dehydrate the filling, so turn off the heat leaving some moisture in it. Tomatoes and olive oil in my recipe add moisture to the filling.
4. Should I precook the peppers?
The peppers get cooked with the filling and there is no need to precook them. Alternatively, I have sometimes lightly grilled the peppers on a charcoal barbecue for a minute before stuffing them.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Peppers: colorful peppers
- Protein: ground chicken and black beans; use ground lamb, turkey, or make it vegetarian
- Veggies: onions, tomatoes
- Herbs: dried herbs, cilantro
- Black olives
- Other fillings: Cooked rice or quinoa; use corn
- Cheese: mozzarella; use any Mexican blend
- Spices: ground cayenne, cumin, coriander, smoked paprika
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Ground Chicken Stuffed Peppers:
- In a Dutch oven, heat the avocado oil, add onions, and sauté for 2-3 minutes on medium heat. Add the chopped tomato and sauté for 3 minutes.
2. Then, add the ground chicken and sauté for another minute. Add the spices, garlic, and salt. Add ½ cup of water and cook for 15 minutes or until most of the water has evaporated and turn off the heat.
3. Add cooked and drained or canned black beans, sliced olives, cilantro, and lemon juice.
4. Spoon some cooked rice and then the chicken-bean filling into the pepper halves. Top with grated cheese.
5. Bake for 18-22 minutes depending on the color and texture of the cheese that you prefer. Garnish with chopped cilantro.
1. My family likes the Ground Chicken Stuffed Peppers slightly browned and on the crunchier side. If you prefer golden brown, add cheese during the last 5-10 minutes of baking.
2. To make this dish vegetarian, add the same spices and seasoning to diced carrots, beans, peas, sweet potato, or zucchini.
Serving suggestion:
These peppers can be served as a stand-alone appetizer or with Mexican Corn Salad or tortillas. You can also serve these Ground Chicken Stuffed Peppers with quinoa, Jicama Salsa, Roasted Cauliflower, or any bread.
Storage:
The filling can be made ahead of time and stuffed on the day of serving them. The bell peppers must be fresh. The filling can be frozen in an airtight container for at least three months. After baking the stuffed peppers, they can be refrigerated for two days. You can also freeze the baked Ground Chicken Stuffed Peppers wrapped in foil and stored in airtight containers for three months; to reheat them, rebake from frozen covered in foil at 350 degrees F for 40-50 minutes or until heated through.
Other ground chicken recipes that you might like:
- Ground Chicken Burritos
- Ground Chicken Shepherd’s Pie
- Ground Chicken Lasagna
- Chicken Galouti Kebab
- Chicken Rissole
Ground Chicken Stuffed Peppers
Equipment
- Stovetop, oven, deep baking dish
Ingredients
- 2 tbsp avocado oil
- 2 onion minced
- 1 tomato chopped
- 1 lb ground chicken
- 5 clove garlic ground
- 1 tsp cayenne powder
- 1½ tsp mixed dried herb optional
- 1 tsp cumin ground
- 1 tsp coriander powder
- ½ tsp smoked paprika optional
- 1 tsp salt
- ¼ cup black beans (optional) cooked
- ½ cup black olive canned, sliced
- 1 tbsp lemon juice
- ½ cup mozzarella cheese grated, for topping
- 2½ cup cooked rice
- 4 sprig cilantro chopped
Instructions
- Prepare the ingredients. Preheat the oven to 375 degrees F.
- In a Dutch oven, heat the avocado oil, add onions, and sauté for 3 minutes. Add the chopped tomato and sauté for 3 minutes.
- Then, add the ground chicken and sauté for another minute. Add the spices, garlic, and salt. Add ½ cup of water and cook for 15 minutes or until most of the water has evaporated and turn off the heat.
- Add cooked and drained or canned black beans and olives. Add cilantro and lemon juice.
- Spoon some cooked rice and then the chicken-bean filling into the pepper halves. Top with grated cheese.
- Bake at 375oF for 18-22 minutes. Garnish with chopped cilantro.
Notes
- If you prefer a golden brown cheese crust, add the cheese during the last 5-10 of baking the stuffed peppers. Watch the cheese turn color and remove them from the oven.
Nutrition
Hi Kanchan, I made these for a party, and they were a hit! Thanks!
-DeChanze
Great, I am happy to hear that. Thanks!