Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

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.
Servings: 6
Calories: 306kcal
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

  • 6 red bell pepper or any colour
  • 1 tsp olive oil
  • 1 small onion
  • 2 cloves garlic minced
  • 450 grams chicken ground
  • 1 zucchini diced
  • 1 tsp cumin ground
  • ½ tsp paprika
  • 2 cups tomato diced, canned
  • 1 cup quinoa cooked
  • ½ cup mozzarella cheese shredded
  • cilantro or parsley to garnish

Equipment

  • 1 skillet
  • 1 baking pan

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

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.

Nutrition

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.