One of my favorite easy recipe’s to make are my Stuffed Bell Peppers. I wanted to see if I could make these with chicken instead of ground beef. It is a healthy alternative and switches up the recipe a bit, because for awhile I was making the ground beef bell peppers every week…they are just too delicious!
So I improvised a bit and came up with an easy recipe, where I already had all the ingredients in my cupboards. A wonderful feature about this recipe, is you can make these in advance and store them in the refrigerator. I would keep them in the fridge no longer than 12 hours. Once you pre-heat the oven, remove from fridge and then you are ready to go!
These can be used as appetizers, a weeknight dinner or a healthy lunch! I am trying to cover all bases with my bell pepper recipes, what can be next?!
Ingredients: Bread Crumbs (Panko), Garlic Powder, Salt, Black Pepper, Olive Oil, Shredded Cheddar Cheese, Chicken Breast, White Flour, Bell Peppers
In a small bowl combine the bread crumbs, garlic powder, ⅛ teaspoon of salt, ⅛ teaspoon of black pepper, 1 teaspoon of olive oil and ⅓ cup of the shredded cheese.
Use your fingers to rub the crumbs and cheese together until the bits of cheese are about the size of the larger crumbs. Set aside.
In a second bowl combine the chicken, ¼ teaspoon of salt the remaining ⅔ cup cheese and the flour.
Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for them all) and sprinkle lightly with salt.
Arrange them on a baking sheet cup-side-up. Fill each half of pepper with approximately ¼ cup of the chicken filling.
Top each with about 1 tablespoon of the crumbs.
Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.
- ⅓ cup bread crumbs (Panko)
- ¼ tsp. garlic powder
- Salt
- Black pepper
- Olive oil
- 1 cup shredded cheddar cheese, divided
- ¾ lb chicken breast cutlets, roughly chopped
- 2 tsp. all-purpose white flour
- 4 bell peppers, halved from stem to base and de-seeded
- Preheat oven to 400ºF.
- In a small bowl combine the bread crumbs, garlic powder, ⅛ teaspoon of salt, ⅛ teaspoon of black pepper, 1 teaspoon of olive oil and ⅓ cup of the shredded cheese.
- Use your fingers to rub the crumbs and cheese together until the bits of cheese are about the size of the larger crumbs. Set aside.
- In a second bowl combine the chicken, ¼ teaspoon of salt the remaining ⅔ cup cheese and the flour.
- Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for them all) and sprinkle lightly with salt.
- Arrange them on a baking sheet cup-side-up. Fill each half of pepper with approximately ¼ cup of the chicken filling and then top each with about 1 tablespoon of the crumbs.
- Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25 minutes.
