Chicken Picadillo Stuffed Bell Peppers

Experience a burst of bold, savory-sweet flavors with these Chicken Picadillo Stuffed Bell Peppers, a vibrant twist on a classic comfort food. Perfectly roasted bell peppers cradle a warmly spiced ground chicken filling, infused with aromatic cumin, smoked paprika, and a hint of cinnamon for depth. Juicy diced tomatoes, briny green olives, and sweet raisins create a delightful balance, while optional melted cheese adds a creamy finish. This easy, one-dish meal, ready in just an hour, is ideal for family dinners or meal prep. Garnished with fresh parsley, these stuffed peppers are as visually stunning as they are delicious. Whether you're searching for "stuffed bell peppers recipes" or a "healthy chicken picadillo dinner," this nutrient-packed dish will quickly become a weeknight favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 Bell peppers
• 2 tablespoons Olive oil
• 1 pound Ground chicken
• 1 Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Diced tomatoes, canned (with juices)
• 0.33 cup Green olives, sliced
• 0.25 cup Raisins
• 1 teaspoon Ground cumin
• 0.25 teaspoon Ground cinnamon
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Shredded cheddar or Monterey Jack cheese (optional)
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a thin layer off the bottom of each pepper so that it stands upright. Set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the ground chicken to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.

Step 5

Stir in the tomato paste, diced tomatoes, green olives, raisins, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 6

Place the hollowed bell peppers in a baking dish, standing upright. Spoon the chicken picadillo mixture evenly into each pepper, pressing gently to fill them completely.

Step 7

If desired, sprinkle shredded cheese on top of the stuffed peppers.

Step 8

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

Step 9

Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1642.9g)

Amount per serving	% Daily Value*
Calories	1590.5

Total Fat 94.3g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 444.7mg	0%
Sodium 4906.3mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 19.9g	0%
Total Sugars 58.3g
Protein 115.7g	0%

Vitamin D 12IU	0%
Calcium 726.0mg	0%
Iron 13.5mg	0%
Potassium 4957.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 27.3%

Carbs: 22.6%