Spicy Chicken Stuffed Bell Peppers

Turn up the heat with these irresistible Spicy Chicken Stuffed Bell Peppers—a vibrant and flavorful dish that's perfect for weeknight dinners or entertaining guests. This recipe features tender, juicy chicken breast spiced with chili powder, smoked paprika, and cumin, combined with fluffy cooked rice and tangy diced tomatoes for a bold and satisfying filling. Nestled inside roasted bell peppers and topped with melty cheddar cheese, these stuffed peppers are as beautiful as they are delicious. Customizable with a dash of hot sauce for extra kick, this easy-to-make dish is ready in under an hour and delivers a hearty, gluten-free meal packed with protein and veggies. Serve warm and garnish with fresh parsley for a pop of color and flavor that will have everyone coming back for seconds!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Bell peppers
• 2 tablespoons Olive oil
• 1 pound Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 3 cloves Garlic cloves, minced
• 1.5 cups Cooked rice
• 1 15-ounce can Canned diced tomatoes
• 1 cup Shredded cheddar cheese
• 2 tablespoons Chopped fresh parsley
• 1 teaspoon Hot sauce (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outer surface of the bell peppers with 1 tablespoon of olive oil. Place them upright in a baking dish and set aside.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Dice the chicken breast into small cubes and add it to the skillet. Season with salt, black pepper, chili powder, cumin, and smoked paprika.

Step 4

Cook the chicken for 6-8 minutes, stirring occasionally, until it's fully cooked and lightly browned.

Step 5

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 6

Stir in the canned diced tomatoes (with their juice), cooked rice, and optional hot sauce. Cook for 2-3 minutes, allowing the mixture to heat through and the flavors to meld.

Step 7

Spoon the chicken and rice mixture evenly into the prepared bell peppers, packing the filling tightly.

Step 8

Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers.

Step 9

Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven.

Step 10

Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish the stuffed peppers with fresh parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2158.7g)

Amount per serving	% Daily Value*
Calories	2092.2

Total Fat 95.1g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 8.5g
Cholesterol 519.7mg	0%
Sodium 5527.9mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 34.6g
Protein 173.9g	0%

Vitamin D 0IU	0%
Calcium 1160.5mg	0%
Iron 14.2mg	0%
Potassium 3917.4mg	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: 40.4%

Protein: 32.9%

Carbs: 26.7%