Chicken stuffed peppers are as easy to make as they are delicious.
Chicken stuffed bell peppers are loaded with zucchini, onions, and salsa, baked under melty cheese for the perfect low-carb lunch or light dinner.
Holly’s Hearty Highlights
- Flavor: Salsa is the secret ingredient to this zesty recipe.
- Difficulty: Prep the peppers, fill, bake, and serve.
- Budget Tip: Replace half the chicken with leftover cauliflower rice to stretch the recipe.
- Swaps: A low or no-sugar pasta or pizza sauce can be used instead of salsa, but bump up the flavor with taco seasoning.
- Prep Note: Assemble up to two days ahead and bake when ready.
Pick A Peck of Peppers
Peppers: Choose a color mix of bell peppers for the most visual appeal. They should be firm, bruise-free, and smell fresh.
Meat: This recipe can be made with cooked chicken, turkey, or beef.
Vegetables: Onions and zucchini add savory flavor to chicken stuffed peppers. Chopped broccoli, cauliflower, spinach, and shredded Brussels sprouts can be added or used instead.
Cheese: Pepper jack, mozzarella, a Mexican cheese blend, or crumbled cotija all fit in the southwestern flavor of this dish.
Stuffed with Surprises: This is a great recipe for using up leftover veggies and cheese.
How to Make Chicken Stuffed Peppers
- Prepare bell peppers (full recipe below).
- Cook onion and zucchini in oil until tender.
- Stir in chicken, salsa, and seasonings and heat through.
- Fill peppers with chicken mixture and bake 25 minutes.
- Top with cheese and bake until the cheese is melted.
Stuff it Like a Pro
- Use a spoon to scrape the membrane and seeds from the bell peppers.
- Keep whole stuffed peppers upright, instead of cutting in half, by crumpling-up pieces of aluminum foil and placing in between each pepper.
Savor Now, Stash for Later
Chicken stuffed peppers are a full meal deal on their own, but can be served on a bed of homemade zoodles or mashed cauliflower for a heartier meal.
Keep leftover chicken stuffed peppers in the refrigerator in a covered container for up to 4 days.
Reheat them in the microwave or freeze them in a single layer on a baking sheet before transferring them to zippered bags for up to 2 months. Thaw in the refrigerator or a covered skillet with a little water until heated through.
Low Carb Stuffed Vegetable Entrees
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Chicken Stuffed Peppers
Equipment
Ingredients
- 2 whole medium bell peppers halved
- 1 tablespoon olive oil
- ¼ cup diced onion
- 1 whole small zucchini diced, about 1 ½ cups
- 2 cups chopped cooked chicken
- 1 cup salsa
- ½ cup shredded pepper jack cheese or mozzarella
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cut the peppers in half from top to bottom so you have 4 halves. Remove and discard the seeds and membranes.
- Place the peppers on a baking sheet (or directly on the oven rack) and bake for 10 minutes.
- While the peppers are cooking, in a large skillet, heat the oil over medium heat. Add onion and cook about 3 minutes. Stir in diced zucchini and cook until tender, about 5 minutes more. Stir in chicken, salsa, and salt & pepper to taste.
- Simmer 5-7 minutes or until thickened. Spoon the filling into the peppers.
- Place the peppers in the bottom of a 9×9-inch baking dish.
- Cover and bake for 25 minutes. Remove foil, top with cheese, and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.
Notes
- Store leftover chicken stuffed peppers in a covered container in the fridge for up to 4 days.
- Reheat in the microwave or freeze them first on a baking sheet, then move to zip-top bags for up to 2 months.
- Thaw in the fridge or warm them in a covered skillet with a splash of water until hot.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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