How to Make Easy Stuffed Bell Peppers

Ingredients

• 2 lb Ground Chicken (lean, fresh)
• 6 Tri‑Color Bell Peppers (any colors, halved and seeded)
• 2 cup Long Grain Rice (uncooked, will become yellow with turmeric)
• 1 tsp Turmeric Powder (for yellow color)
• 1 15 oz can Canned Black Beans (rinsed and drained)
• 1 medium Onion (diced)
• 1 tbsp Jalapeño Paste (or minced fresh jalapeño)
• 1 tbsp Ginger Paste (or freshly grated ginger)
• 1 tbsp Garlic Paste (or minced garlic)
• 2 tbsp Tomato Paste
• 1 tsp Brown Sugar
• 2 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Water
• 2 tbsp Jerk Seasoning (store‑bought blend)
• 1 tsp All‑Purpose Seasoning (such as seasoned salt)
• 1 tsp Smoked Paprika
• 1 cup Shredded Mozzarella Cheese (low‑moisture)
• 0.5 cup Mayonnaise (for the aioli)
• 2 tbsp Fresh Cilantro (chopped, divided for garnish and aioli)
• 1 tbsp Olive Oil (for brushing peppers)

Instructions

1. Gather and Prep Ingredients

   Measure all spices, rinse the rice, drain the black beans, dice the onion and set aside. Halve the bell peppers lengthwise and remove seeds.

   Time: PT10M

2. Cook Yellow Rice

   Rinse 2 cups of rice until water runs clear. In a saucepan combine rice, 2 cups water, 1 tsp turmeric, and a pinch of salt. Bring to boil, cover, reduce heat to low and simmer 18‑20 minutes until fluffy.

   Time: PT20M

3. Brown the Ground Chicken

   Heat the large skillet over medium‑high heat, add a drizzle of oil, then add the 2 lb ground chicken. Break it up with a spatula and cook until no longer pink, about 5‑7 minutes.

   Time: PT7M

4. Add Aromatics and Seasonings

   Stir in the diced onion, jalapeño paste, ginger paste, garlic paste, tomato paste, brown sugar, lime juice, water, jerk seasoning, all‑purpose seasoning, and smoked paprika. Cook, stirring frequently, for 5 minutes until fragrant and the mixture thickens slightly.

   Time: PT5M

5. Combine Rice and Beans

   Fold the cooked yellow rice and rinsed black beans into the seasoned chicken mixture. Mix until evenly distributed.

   Time: PT3M

6. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

7. Prepare Peppers for Roasting

   Place the pepper halves on the baking sheet, skin side up. Brush lightly with olive oil.

   Time: PT5M

8. Roast Peppers Until Soft

   Roast the brushed peppers in the preheated oven for 10 minutes, until they begin to soften but still hold their shape.

   Time: PT10M

   Temperature: 375°F

9. Stuff the Peppers

   Remove the peppers from the oven. Spoon the chicken‑rice‑bean filling into each pepper half, mounding slightly.

   Time: PT5M

10. Add Mozzarella

    Sprinkle shredded mozzarella over half of the stuffed peppers (optional for the other half if you prefer cheese‑free).

    Time: PT1M

11. Final Bake – Melt Cheese

    Return the stuffed peppers to the oven and bake for 10 minutes, or until the cheese is melted and lightly golden.

    Time: PT10M

    Temperature: 375°F

12. Prepare Cilantro Lime Aioli

    In a small bowl whisk together mayonnaise, 1 tbsp chopped cilantro, 1 tsp lime juice, and a pinch of garlic powder until smooth.

    Time: PT5M

13. Finish and Serve

    Drizzle each pepper with a spoonful of cilantro lime aioli and garnish with the remaining fresh cilantro. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

27g

Carbohydrates

25g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Chicken: Ground Turkey, Ground Pork
• Instead of Tri‑Color Bell Peppers: Any bell peppers
• Instead of Long Grain Rice: White Rice, Basmati Rice
• Instead of Turmeric Powder: Saffron (tiny amount)
• Instead of Canned Black Beans: Kidney Beans, Pinto Beans
• Instead of Onion: Shallot
• Instead of Jalapeño Paste: Fresh Jalapeño, minced
• Instead of Ginger Paste: Fresh Grated Ginger
• Instead of Garlic Paste: Minced Garlic
• Instead of Tomato Paste: Crushed Tomatoes
• Instead of Brown Sugar: Honey, Maple Syrup
• Instead of Lime Juice: Lemon Juice
• Instead of Jerk Seasoning: Homemade Jerk Spice Mix
• Instead of All‑Purpose Seasoning: Seasoned Salt
• Instead of Smoked Paprika: Regular Paprika
• Instead of Shredded Mozzarella Cheese: Cheddar, Monterey Jack
• Instead of Mayonnaise: Vegan Mayo
• Instead of Fresh Cilantro: Parsley
• Instead of Olive Oil: Vegetable Oil

Equipment Needed

• Large Skillet
• Baking Sheet
• Oven
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Whisk
• Oven Mitts

Critical Steps — Do Not Skip

• Browning the ground chicken to develop flavor
• Roasting the pepper halves until just soft
• Ensuring the cheese melts without over‑browning
• Whisking the cilantro lime aioli to a smooth consistency

Chef Tips from the Video

• For authentic Caribbean flavor, toast the jerk seasoning in a dry pan for 30 seconds before adding it to the chicken.
• Add a pinch of cinnamon to the filling for a subtle warmth that complements the jerk spices.
• Use a mix of red, yellow, and orange peppers for a vibrant presentation.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze stuffed peppers (without cheese) in a freezer‑safe bag for up to 2 months; reheat and add cheese before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken‑rice‑bean filling a day ahead and refrigerate; reheat gently before stuffing.
• Cook the yellow rice in advance and store it covered.
• Make the cilantro lime aioli up to 24 hours ahead; keep chilled.

Frequently Asked Questions