Momma makes stuffed peppers! Full video on our page 😅

Ingredients

• 4 pieces Bell Peppers (large, any color, tops cut off and seeds removed)
• 1 pound Ground Chicken (fresh or thawed frozen, lean)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 1/2 cup Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive Oil (for sautéing)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Paprika (optional, for color)

Instructions

1. Prepare the Peppers

   Cut the tops off the bell peppers, remove the seeds and membranes, and set the hollow shells aside. Lightly brush the outside of each pepper with a little olive oil.

   Time: PT5M

2. Cook the Chicken Filling

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook 30 seconds. Add the ground chicken, season with salt, pepper, and paprika, and cook, breaking it up, until no longer pink, about 6‑7 minutes.

   Time: PT8M

   Temperature: Medium heat

3. Combine Cheese

   Transfer the cooked chicken mixture to a mixing bowl. Stir in the shredded cheddar cheese until evenly distributed. The mixture will look slightly wet and drippy – that’s intentional.

   Time: PT3M

4. Stuff the Peppers

   Spoon the chicken‑cheese mixture into each pepper cavity, filling them to the top. Place the stuffed peppers upright on a baking sheet.

   Time: PT5M

5. Bake

   Pre‑heat the oven to 375°F (190°C). Bake the peppers for 20‑25 minutes, until the peppers are tender and the cheese on top is bubbling and lightly browned.

   Time: PT25M

   Temperature: 375°F

6. Rest and Serve

   Remove the peppers from the oven and let them rest 5 minutes before serving. This allows the filling to set slightly and prevents excessive drippage.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22g

Carbohydrates

12g

Fat

18g

Fiber

3g