Chicken-Stuffed Peppers recipe

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Ingredients

2 teaspoons vegetable oil
½ cup frozen bell pepper and onion mix
2 cups chopped cooked chicken
1 bunch kale, chopped
¼ cup crumbled goat cheese
¼ teaspoon garlic powder, or to taste
1 pinch cayenne pepper, or to taste
1 pinch salt to taste
4 bell peppers, tops and seeds removed
1 tablespoon coconut oil
2 slices Havarti cheese, cut into halves

Nutrition Info

377.4 calories
carbohydrate: 18.6 g
cholesterol: 81.4 mg
fat: 21.7 g
fiber: 4.8 g
protein: 30.3 g
saturatedFat: 11.4 g
servingSize: -
sodium: 357.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.

  3. Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl, spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.

  4. Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.

Recipe Yield

4 stuffed peppers

Recipe Note

Stuffed peppers that even the kids will enjoy! Super tasty and easy to make!

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