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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

377.4 calories; 30.3 g protein; 18.6 g carbohydrates; 81.4 mg cholesterol; 357.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(7)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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
(7)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
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