Baked Stuffed Bell Peppers with Chicken & Vegetables
These stuffed bell peppers are a balanced recipe that the whole family will enjoy! Not only are you getting a big dose of vitamin C from the bell peppers, but they are also loaded with tons of fiber, protein and flavour.
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Protein
- Low-Carb
- Nut-Free
- Soy-Free
Why Diabetes Friendly?
- Low Glycemic Ingredients: Quinoa is a complex carb with a low glycemic index, helping regulate blood sugar.
- High in Fibre: Bell peppers, quinoa, zucchini, and tomatoes all contribute to fibre, which slows glucose absorption.
- Lean Protein: Ground chicken adds a steady source of protein, supporting balanced blood sugar levels.
- Healthy Fats: Just a small amount of olive oil adds heart-healthy fats, without overwhelming the calorie or fat content.
- Portion Control: Individually portioned peppers make it easier to manage carb and calorie intake.
- Minimal Added Sugars: No hidden sugars—only the natural sugars from vegetables.
- Balanced Macros: This recipe has an ideal combination of protein, fibre, and healthy fats to minimize blood sugar spikes.
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Equipment
- 1 skillet
- 1 baking pan
Ingredients
- red bell pepper (or any colour) 6
- olive oil 1 tsp
- onion 1 small
- garlic (minced) 2 cloves
- chicken (ground ) 450 grams
- zucchini (diced) 1
- cumin (ground ) 1 tsp
- paprika ½ tsp
- tomato (diced, canned) 2 cups
- quinoa (cooked) 1 cup
- mozzarella cheese (shredded) ½ cup
- cilantro (or parsley to garnish)
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Cooking Tips
- Choose Firmer Bell Peppers: They hold their shape better during baking and won’t collapse.
- Pre-Cook Quinoa: Cook it in advance to save time during meal prep. You can also cook it in low-sodium broth for extra flavour.
- Flavour Boost: Add a squeeze of lemon juice or a pinch of chili flakes for extra brightness or spice.
- Make it Dairy-Free: Omit the cheese or use a plant-based alternative if avoiding dairy.
- Batch Cook & Freeze: These stuffed peppers freeze well—just skip the cheese topping and add it fresh when reheating.
- Vegetarian Option: Swap ground chicken for black beans or lentils for a hearty vegetarian meal.
- Roast the Peppers First: For a softer texture, roast the peppers for 10 minutes before stuffing.
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Instructions
- Preheat the oven to 375F.
- Cut the tops of the bell peppers and remove the seeds and membranes. Set aside.6 red bell pepper
- In a medium skillet, heat olive oil over medium heat. Sauté onion and garlic for 2-3 minutes until soft and fragrant.1 small onion, 2 cloves garlic, 1 tsp olive oil
- Add ground chicken and zucchini, breaking up the ground chicken with a spatula, and cooking until no longer pink, about 3-5 minutes.450 grams chicken, 1 zucchini
- Stir in cumin and paprika. Cook for an additional 2 minutes to infuse the flavours into the mixture.1 tsp cumin, ½ tsp paprika
- Pour in diced tomatoes and cooked quinoa, mixing until everything is well combined. Turn off the stove.2 cups tomato, 1 cup quinoa
- Gently spoon the quinoa and chicken mixture into each prepared bell pepper, making sure to pack them tightly. Arrange each bell pepper in a baking dish, making sure they are propped upright.
- Cover with aluminum foil and bake for 30-35 minutes.
- Remove the aluminum foil and sprinkle cheese on top of each pepper. Return to the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.½ cup mozzarella cheese
- Carefully remove the stuffed peppers from the oven and garnish with your choice of chopped cilantro or parsley. Serve with roasted veggies or a side salad. Enjoy!cilantro
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FAQ
Can I make these ahead of time?
Yes! Prepare the filling, stuff the peppers, and refrigerate them for up to 24 hours before baking.Is quinoa okay for people with diabetes?
Absolutely. Quinoa is a low-glycemic whole grain, high in fibre and protein, making it a smart choice for blood sugar management.What can I use instead of ground chicken?
You can swap ground chicken with ground turkey, lean beef, or plant-based proteins like lentils, black beans, or crumbled tofu.Can I freeze stuffed bell peppers?
Yes! Freeze them after baking (before adding cheese). Reheat when ready to eat and top with cheese during the last few minutes of baking.How do I make this recipe lower in carbs?
Replace quinoa with cauliflower rice or reduce the quinoa amount and increase the non-starchy vegetables in the filling.What side dishes go well with stuffed peppers?
Try a fresh green salad, roasted vegetables, or a cucumber-tomato salad for a light, balanced meal.
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Nutrition
Per serving
Calories: 306kcal
Carbohydrates: 32.1g
Fiber: 6g
Sugar: 8.6g
Fat: 11.2g
Saturated Fat: 3.4g
Trans Fat: 0.05g
Protein: 21.7g
Nutrition Facts
Baked Stuffed Bell Peppers with Chicken & Vegetables
Serving Size
1 stuffed bell pepper
Amount per Serving
Calories
306
% Daily Value*
Fat
11.2
g
17
%
Saturated Fat
3.4
g
21
%
Trans Fat
0.05
g
Cholesterol
71.9
mg
24
%
Sodium
121.9
mg
5
%
Potassium
1085.4
mg
31
%
Carbohydrates
32.1
g
11
%
Fiber
6
g
25
%
Sugar
8.6
g
10
%
Protein
21.7
g
43
%
Vitamin C
167.3
mg
203
%
Vitamin D
0.04
µg
0
%
Calcium
112.8
mg
11
%
Iron
3.7
mg
21
%
Magnesium
106
mg
27
%
Zinc
2.8
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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