Best Healthy Chicken Stuffed Bell Peppers Recipes

HEALTHY CHICKEN STUFFED BELL PEPPERS!

Steps:

• Preheat oven to 350 degrees.
• Cut peppers in half lengthwise and remove seeds/membranes.
• Arrange in a 9 x 13 baking dish.
• Grate the zucchini.
• Mix together chicken, zucchini, onion, rice, spinach, egg, oregeno, salt and pepper.
• Fill each pepper with mixture.
• Pour the tomatoes over the top of peppers.
• Cover pan with foil and bake for 30 minutes.
• Remove foil and bake until mixture is cooked and peppers are soft, about 45 more minutes.

HEALTHY CHICKEN FAJITA STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
• Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
• Bake for 40 minutes or until the peppers are tender.
• RECIPE TIPS:.
• TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

THAI-STYLE CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut the tops off of the peppers and scrape out the insides.
• Once cleaned out, place peppers in a casserole dish.
• Brown the chicken.
• Drain off excess fat.
• In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
• Fold into the chicken.
• Spoon the mixture into the peppers.
• Add 4 tablespoons of hot water to bottom of baking dish.
• Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.