Chicken-Stuffed Peppers

Name: Chicken-Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 stuffed peppers
Ingredients: 2 teaspoons vegetable oil; ½ cup frozen bell pepper and onion mix; 2 cups chopped cooked chicken; 1 bunch kale, chopped; ¼ cup crumbled goat cheese; ¼ teaspoon garlic powder, or to taste; 1 pinch cayenne pepper, or to taste; 1 pinch salt to taste; 4 bell peppers, tops and seeds removed; 1 tablespoon coconut oil; 2 slices Havarti cheese, cut into halves

Rating: 4.5 stars

4 Ratings
4 Reviews
4 Photos

Stuffed peppers that even the kids will enjoy! Super tasty and easy to make!

By ddmama

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

4 stuffed peppers

Nutrition Info

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C).

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Step 2
Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.
Step 3
Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.
Step 4
Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.

Nutrition Facts

Per Serving:

377 calories; protein 30.3g; carbohydrates 18.6g; fat 21.7g; cholesterol 81.4mg; sodium 357.1mg. Full Nutrition

Reviews (4)

Most helpful positive review

France C

Allstar

06/05/2015

I love stuffed peppers, but most recipes have the usual rice/meat/tomato combo. This is a nice change! I love that it's lower carb too! One pepper is very filling, and healthy! I would suggest doubling the frozen onion/pepper mix and goat cheese. It will appear that you have way too much kale filling, but really pack it into the peppers as it will shrink while cooking. I cooked mine for exactly 30 mins and the peppers came out perfectly for me - cooked, but still slightly firm so they kept their shape. I think it's important to cover the peppers with foil while they're baking. I had mine uncovered for the first 10 minutes and the top layer of kale filling was drying out and turning into a dry kale chip texture. I finished them off with foil. I used a full slice of Havarti on each pepper. Once back in the oven, the cheese will take less than a minute to melt. I'll be making these again with the slight tweaks I noted. These would look lovely using red peppers. A great way to use up leftover chicken! Delicious! Read More

Helpful

(7)

4 Ratings

5 star values: 2
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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France C

Allstar

06/05/2015

Helpful

(7)

Lona Kristine Mason

08/06/2015

This is a great recipe! I did some tweaking of my own. I used fresh onions and red pepper and sautéed them then cooked the chicken. I sautéed purple kale for a bit with olive oil and the rest of the seasonings. I also used parmesan cheese instead of goat cheese (which is shockingly expensive). I used quite a bit more parmesan than the recipe calls for on goat cheese. It was fantastic and a huge hit. Paired with a side of basal spinach pesto pasta. Read More

Helpful

(3)

marian.england@gmail.com

01/11/2018

Really nice alternative to traditional stuffed peppers and a great use for left over chicken. I think the goat cheese is worth the money as it imparts a particular earthy flavor to the mix. I will use more of the frozen peppers and onions next time. Read More

Sandra Castle

01/23/2021

Tasty although the stuffing was a bit dry. Next time I will put some nice smoked Gouda in the stuffing mixture. Read More

Back to Chicken-Stuffed Peppers

All Reviews for Chicken-Stuffed Peppers

- of Reviews

Chicken-Stuffed Peppers

Servings Per Recipe: 4
Calories: 377.4

% Daily Value *

protein: 61 %

carbohydrates: 6 %

dietary fiber: 19 %

sugars:

fat: 33 %

saturated fat: 57 %

cholesterol: 27 %

vitamin a iu: 368 %

niacin equivalents: 97 %

vitamin b6: 50 %

vitamin c: 384 %

folate: 12 %

calcium: 29 %

iron: 18 %

magnesium: 26 %

potassium: 25 %

sodium: 14 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.