Ground Chicken Stuffed Bell Peppers Recipe | Easy & Healthy!

There’s something so comforting about a colorful pan of stuffed bell peppers coming out of the oven—the gentle sweetness of roasted peppers, the savory, herby filling, and that bubbling layer of cheese. These Ground Chicken Stuffed Bell Peppers bring all the coziness of a classic, but with a lighter, brighter twist. Expect tender bell peppers filled with a flavorful ground chicken mixture, studded with tomatoes, herbs, and just enough cheese to make it feel special. If you’re looking for a hearty yet wholesome dinner that looks as good as it tastes, you’re in the right place. This recipe is weeknight-friendly, adaptable to your pantry, and just fancy enough for company.

What Makes These Ground Chicken Stuffed Peppers Irresistible

These peppers hit that sweet spot between comfort food and feel-good eating. Ground chicken keeps things lean without sacrificing satisfaction, while garlic, onions, tomatoes, and a few simple spices add depth and warmth. The peppers soften into delicate shells that cradle a savory, juicy filling, and a little cheese on top ties it all together. Whether you’re feeding a family or meal-prepping for the week, you’ll appreciate how forgiving and flexible this recipe is—swap grains, adjust spices, or choose your favorite cheese and make it your own.

Ingredient Lineup for Ground Chicken Stuffed Bell Peppers

• 4 large bell peppers (any color) — The star vessels; choose firm peppers with flat bottoms so they stand upright and roast evenly.
• 1 lb (450 g) ground chicken — Lean and mild, it lets spices and aromatics shine while keeping the dish lighter.
• 1 cup cooked rice or quinoa — Adds body and texture; rice for classic comfort, quinoa for a protein boost. Cauliflower rice works for low-carb.
• 1 small onion, finely diced — Builds savory flavor and sweetness as it cooks.
• 2–3 garlic cloves, minced — Bright, aromatic backbone that lifts the whole filling.
• 1 cup diced tomatoes, drained — Adds juiciness and gentle acidity; draining prevents a soggy filling.
• 1 tablespoon tomato paste — Concentrated tomato richness that deepens the flavor.
• 1 teaspoon smoked paprika — Brings gentle smokiness and warmth.
• 1 teaspoon dried oregano — Classic herbiness that complements tomato and chicken.
• 1/2 teaspoon ground cumin — Earthy, savory note that adds depth without overpowering.
• 1/2 teaspoon crushed red pepper flakes (optional) — A little heat to balance the sweetness of the peppers.
• 1/2 cup shredded mozzarella or Monterey Jack, plus extra for topping — Melty and creamy, it binds the filling and adds that irresistible top layer.
• 1/4 cup grated Parmesan (optional) — A salty, nutty accent that sharpens the cheese flavor.
• 2 tablespoons olive oil — For sautéing and adding richness to the filling.
• 1/4 cup chopped fresh parsley or cilantro — Fresh herbs brighten the final taste and color.
• 1 tablespoon lemon juice or zest of 1/2 lemon — A pop of acidity that makes every bite lively.
• 1/2 cup chicken broth or water — Poured into the baking dish to keep peppers tender and moist.
• Salt and black pepper — Essential for balancing and highlighting all the flavors.
• Optional add-ins: 1/2 cup finely chopped mushrooms or zucchini — Adds moisture and umami without heaviness.
• Optional topping: extra chopped herbs — For a fresh, bright finish.

How to Make Ground Chicken Stuffed Bell Peppers, Step by Step

1. Preheat and prep your dish. Heat the oven to 375°F (190°C). Lightly oil a baking dish large enough to fit all the peppers snugly. This helps prevent sticking and keeps the peppers from tipping over.
2. Prepare the bell peppers. Slice off the tops and remove seeds and membranes (or halve them lengthwise if you prefer boat-style). Brush the insides with a little olive oil and season with a pinch of salt and pepper. Arrange in the baking dish, cut side up.
3. Soften the peppers (optional but recommended). For tender results, pre-bake the peppers for 8–10 minutes. Alternatively, microwave them in a covered dish for 3–4 minutes to jump-start the softening. Softening first helps ensure the peppers are tender by the time the filling is done.
4. Sauté the aromatics. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and lightly golden, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds more, just until fragrant.
5. Brown the ground chicken. Add the ground chicken to the skillet, breaking it up with a spoon. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until the chicken is no longer pink, 4–6 minutes.
6. Season and build flavor. Sprinkle in smoked paprika, dried oregano, ground cumin, and red pepper flakes (if using). Stir in the tomato paste and cook for 1 minute to caramelize it slightly—it deepens the flavor beautifully.
7. Add tomatoes and simmer. Pour in the drained diced tomatoes and let the mixture bubble gently for 2–3 minutes so the flavors meld and excess moisture evaporates.
8. Fold in the grains and cheese. Stir in the cooked rice or quinoa, then add the chopped herbs and lemon juice or zest. Taste and adjust salt and pepper. Off the heat, fold in 1/2 cup shredded mozzarella and the Parmesan (if using). The cheese helps bind the filling so it’s scoopable and satisfying.
9. Stuff the peppers. Spoon the warm filling into the pepper cavities, packing it gently to the top without overmounding. Sprinkle a little extra mozzarella on each pepper for that golden, melty finish.
10. Add moisture to the pan. Pour 1/2 cup chicken broth or water into the baking dish around the peppers (not over the tops). This creates a steamy environment so the peppers cook tenderly and don’t dry out.
11. Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are fork-tender and the cheese is bubbling and lightly browned. For food safety, the filling should reach 165°F (74°C).
12. Rest and garnish. Let the peppers rest for 5 minutes to settle. Sprinkle with extra herbs if you like, and serve warm.

Time & Prep at a Glance

• Prep time: 20–25 minutes
• Optional pre-bake/soften peppers: 8–10 minutes
• Cook filling: 10–12 minutes
• Bake time: 30–35 minutes
• Rest time: 5 minutes
• Total time: About 1 hour to 1 hour 15 minutes
• Makes: 4 servings (2 halves per serving) or 6 lighter portions
• Ready to enjoy when: Peppers are tender, cheese is melted and lightly golden, and the filling hits 165°F (74°C).

Helpful Tips for Spot-On Results

• Choose sturdy peppers. Pick large peppers with even walls and flat bottoms so they stand up in the baking dish. Red, yellow, and orange are sweetest; green offers a slightly sharper, more savory taste.
• Pre-bake for tenderness. Softening the peppers in the oven or microwave helps them cook through without overbaking the filling. It’s the secret to tender peppers with juicy centers.
• Drain tomatoes well. Excess liquid can make the filling watery. If your tomatoes are very juicy, let them sit in a sieve for a few minutes or cook the mixture an extra minute to reduce.
• Use warm filling. Stuffing with warm (not hot) filling shortens bake time and keeps the peppers from steaming too long.
• Balance moisture for ground chicken. Chicken is lean, so ingredients like tomatoes, a touch of olive oil, and optional chopped mushrooms or zucchini help keep the filling tender and moist.
• Customize the grain. Swap rice for quinoa, farro, or cauliflower rice. If using raw cauliflower rice, sauté it briefly to remove excess moisture before mixing.
• Cheese smartly. A melty cheese like mozzarella or Monterey Jack gives stretch; Parmesan adds savory sharpness. For dairy-free, use your favorite plant-based melt or skip cheese and add a tablespoon of olive oil to the filling.
• Finish with freshness. A last-minute sprinkle of herbs or a squeeze of lemon brightens the flavors and makes the dish feel lively.
• Meal-prep friendly. Assemble the peppers up to a day ahead and bake before serving. They refrigerate and reheat like a dream.

Nutrition at a Glance

These figures are estimates for one serving (about 2 pepper halves), based on the ingredients listed and using rice and mozzarella. Actual values will vary with substitutions and brands.

Tip: For a lighter option, use cauliflower rice, reduce the cheese, and choose low-sodium broth.

Your Questions, Answered

Can I use a different protein instead of ground chicken?

Absolutely. Ground turkey, lean beef, or a plant-based crumble all work nicely. If using a lean meat, keep the moisture in balance with tomatoes or a splash of broth; for higher-fat meat, drain excess grease before adding the grains.

How do I make these ahead or freeze them?

Assemble up to a day ahead, cover, and refrigerate. Bake straight from the fridge, adding 10–15 minutes. To freeze, stuff the peppers (unbaked), wrap tightly, and freeze up to 3 months. Bake from thawed for best texture, or from frozen at 350°F (175°C) for about 45–55 minutes, covering as needed.

What can I serve alongside stuffed peppers?

A crisp green salad, roasted vegetables, or a simple garlic bread pairs well. For something heartier, try a side of herbed couscous or a cucumber-tomato salad for a fresh contrast.

A Few Final Words Before You Dig In

Cooking is so often about small joys—the aroma of onions hitting a warm pan, the color burst of peppers lined up in a dish, the first melty forkful shared at the table. These Ground Chicken Stuffed Bell Peppers bring all of that in one pan: comforting, colorful, and nourishing. Whether you keep the recipe simple or riff with your own favorite grains, cheeses, and herbs, you’ll end up with something that’s both homey and a little special. Here’s to a dinner that brings people together, invites conversation, and makes leftovers you’ll actually look forward to. Enjoy every bite.