Ground Chicken Stuffed Bell Peppers Recipe

Stuffed bell peppers are a culinary staple that has stood the test of time, transcending cultures, cuisines, and generations. Among the many versions of this classic dish, Ground Chicken Stuffed Bell Peppers offer a lighter, leaner, and incredibly flavorful alternative to traditional beef- or pork-based recipes. Bursting with vibrant colors, rich textures, and well-balanced nutrition, this dish is as visually appealing as it is satisfying—making it a favorite for both weeknight dinners and special occasions.

The concept of stuffing vegetables has roots that span the globe. From Turkish dolmas to Spanish pimientos rellenos to Italian peperoni ripieni, nearly every cuisine has developed its own interpretation of this timeless technique. The bell pepper, with its natural cavity and mild sweetness, is one of the most versatile and accommodating vessels for stuffing. Whether green, red, yellow, or orange, each pepper brings a slightly different flavor and a brilliant hue to the plate, contributing both aesthetic appeal and taste.

In recent years, ground chicken has emerged as a popular protein choice in home kitchens, appreciated for its lean profile, quick cooking time, and ability to absorb flavor. When combined with ingredients like rice, herbs, onions, garlic, and cheese—or dressed up with bold spices and sauces—ground chicken becomes a savory, satisfying filling that elevates the humble bell pepper into something truly special.

Ground Chicken Stuffed Bell Peppers are also highly customizable. From low-carb and keto-friendly options to Tex-Mex, Mediterranean, or Asian-inspired variations, this dish can easily adapt to suit dietary needs, seasonal ingredients, or simply what you have on hand. It can be prepped ahead of time, frozen for future meals, and reheated without losing its texture or flavor, making it a smart and dependable choice for meal planning.

But beyond its practicality and nutrition, the real joy of this recipe lies in the process. From selecting firm, colorful peppers at the market to preparing a well-seasoned filling and carefully spooning it into each hollowed-out shell, there’s a tactile, almost meditative quality to assembling stuffed peppers. Baking them in the oven not only transforms the ingredients into a unified whole but also fills your kitchen with aromas that are rich, warm, and deeply comforting.

This comprehensive recipe guide is designed to take you through every detail required to master Ground Chicken Stuffed Bell Peppers. We’ll begin with ingredient selection and preparation, move on to the step-by-step assembly and cooking process, and provide expert tips for achieving optimal texture and flavor. Along the way, we’ll explore ways to adjust the recipe for different dietary needs, suggest creative flavor variations, and offer storage and reheating guidance.

Whether you’re cooking for one, feeding a family, or preparing a dish for guests, Ground Chicken Stuffed Bell Peppers strike the perfect balance between nutrition, simplicity, and deliciousness. With just a few fresh ingredients and thoughtful preparation, you can create a dish that feels both nourishing and indulgent—one that honors tradition while leaving room for creativity.

Ingredients and Preparation

Before you begin, gather and prep all your ingredients. This version focuses on a classic Mediterranean-style stuffed pepper with ground chicken, rice, tomatoes, aromatics, herbs, and cheese. In later sections of the full guide, we’ll explore variations (low-carb, Tex-Mex, spicy, dairy-free, etc.).

Ingredients

For the Peppers:

• 4 to 6 large bell peppers (any color, but red, yellow, or orange offer the sweetest flavor)

• 1 tablespoon olive oil

• Salt, for seasoning

For the Filling:

• 1 tablespoon olive oil

• 1 pound ground chicken (preferably thigh meat for more moisture)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, grated (optional, for added sweetness and nutrition)

• 1 cup cooked rice (white, brown, or a grain like quinoa)

• 1 can (14.5 ounces) diced tomatoes, drained

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/2 teaspoon smoked paprika (optional, for depth)

• Salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh parsley or basil

• 1 cup shredded mozzarella or Monterey Jack cheese (plus more for topping)

• 1/4 cup grated Parmesan cheese (optional)

For the Baking Dish:

• 1/2 cup chicken broth or water (for moisture while baking)

• Extra tomato sauce or marinara (optional, for drizzling)

Equipment Needed

• Large skillet

• Large pot or microwave-safe bowl (for pre-cooking peppers)

• Sharp knife and spoon (for coring peppers)

• Cutting board

• 9×13-inch baking dish

• Foil (for covering during baking)

Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

Wash and Core

1. Rinse the bell peppers thoroughly under cool running water.

2. Slice off the tops (about 1/2 inch from the stem end) and set aside—you can dice these and add to the filling if desired.

3. Use a spoon to carefully remove the seeds and membranes from the inside of each pepper. Try not to puncture the sides or bottom.

Pre-Cook for Tender Texture (Optional but Recommended)
4. To soften the peppers before stuffing and baking:

• Option A: Blanching – Bring a large pot of salted water to a boil. Submerge the peppers for 3–5 minutes until slightly softened but still holding shape. Remove and place upside down on a towel to drain.

• Option B: Microwave – Place cleaned peppers in a microwave-safe dish with 1/4 cup water. Cover and microwave on high for 5 minutes.

• Option C: Roast Raw – Skip pre-cooking entirely if you prefer a firmer pepper with more texture.

Step 2: Cook the Filling

Sauté Aromatics

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.

2. Add chopped onion and sauté for 3–4 minutes until translucent.

3. Stir in minced garlic and cook for 30 seconds, until fragrant.

Brown the Chicken
4. Add the ground chicken to the pan. Break it apart with a wooden spoon or spatula and cook for 6–8 minutes until fully browned and no longer pink. Season with salt and pepper.

Add Vegetables and Seasoning
5. Add the grated carrot (if using), diced bell pepper tops, and tomato paste. Stir to combine and cook for 1–2 minutes to deepen the flavor.
6. Add drained diced tomatoes, cooked rice, and seasonings (oregano, basil, paprika). Stir well and let the mixture simmer for 5 minutes to meld the flavors.

Finish with Cheese and Herbs
7. Remove the pan from heat. Stir in chopped parsley, 1 cup shredded cheese, and Parmesan if using. Taste and adjust seasoning.

Tip: Make the filling a day ahead for easier meal prep. It also allows flavors to develop more fully overnight.

Step 3: Stuff the Peppers

1. Lightly oil a 9×13-inch baking dish and pour in 1/2 cup of broth or water to keep the peppers moist during baking.

2. Stand the peppers upright in the baking dish.

3. Using a spoon, fill each pepper generously with the chicken-rice mixture. Press down slightly to eliminate air pockets and ensure they’re fully packed.

4. Optional: Top each pepper with a spoonful of marinara or tomato sauce for extra moisture and flavor.

5. Sprinkle additional cheese over the tops.

Tip: Don’t overfill the dish—leave a little space between peppers to allow even cooking.

Step 4: Bake

1. Preheat the oven to 375°F (190°C).

2. Cover the baking dish tightly with foil to retain steam and prevent the cheese from overbrowning.

3. Bake for 30 minutes, covered.

4. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly and the peppers are fork-tender.

Tip: For a crispy cheese crust, broil for the final 2–3 minutes. Watch closely to prevent burning.

Step 5: Serve

1. Let the peppers rest for 5 minutes after removing from the oven. This allows juices to settle and filling to firm slightly.

2. Serve hot, garnished with more fresh herbs or a dollop of sour cream or yogurt for a creamy finish.

Pairing Suggestions: Serve with a green salad, crusty bread, or roasted vegetables for a well-rounded meal.