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Ground Chicken Stuffed Peppers

ground chicken stuffed peppers with cheese in a tray
Kanchan Dilip
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 or deep brown, and garnished with cilantro or jalapeno. This appetizer will impress your family and friends at your next gathering!
5 from 1 vote
Prep Time 8 minutes
Cook Time 32 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Mexican
Servings 10 pepper halves
Calories 183 kcal

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
  • 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
  • cup cooked rice
  • 4 sprig cilantro chopped

Instructions
 

  • Prepare the ingredients. Preheat the oven to 375 degrees F.
    measured ingredients in bowls
  • In a Dutch oven, heat the avocado oil, add onions, and sauté for 3 minutes. Add the chopped tomato and sauté for 3 minutes.
    onion tomato and chicken in a pot
  • 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.
    ground chicken with spices and cilantro
  • Add cooked and drained or canned black beans and olives. Add cilantro and lemon juice.
    black beans with the ground chicken
  • Spoon some cooked rice and then the chicken-bean filling into the pepper halves. Top with grated cheese.
    pepper halves topped with cheese
  • Bake at 375oF for 18-22 minutes. Garnish with chopped cilantro.
    ground chicken stuffed peppers with cheese in a tray

Notes

  1. 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

Calories: 183kcalCarbohydrates: 15gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 43mgSodium: 403mgPotassium: 341mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 5mgCalcium: 52mgIron: 1mg
Keyword ground chicken stuffed peppers, Mexican stuffed bell peppers, stuffed peppers