Healthy Baked Chicken Stuffed Red Bell Peppers

by Sherry Riter in Chicken,Cooking  ,Food,Recipe

When sitting down to eat any meal, I eat with my eyes first. My Healthy Baked Chicken Stuffed Red Bell Peppers are a delight for the eyes and the delectable aroma fills the air. Your mouth will salivate long before you take that first bite.

Not only does this dish make a great presentation and tastes delicious, it is very easy to put together to create an impressive meal.

 

Healthy Baked Chicken Stuffed Red Bell Peppers

 

In order to make it easy to cut the chicken in equally sized diced pieces, I use almost completely frozen chicken. It just seems easier to cut for me, but you can thaw your chicken out entirely. Just try to keep all your diced pieces the same size so that everything cooks evenly in the same amount of time.

boneless, skinless chicken breasts

Place the cubed chicken in the pan with a tablespoon of olive oil. Sprinkle with cumin.

Mmmmm…it is going to be so delicious!

Add pepper.

pepper

Add ground thyme.

thyme

Add basil, parsley and garlic. Now cook the chicken until it is cooked all the way through and slightly browned..

basil

After washing the red bell peppers, cut the tops with the stems off evenly.

red bell peppers

Take a knife and separate all the seeds and the white membrane from the edges of the red bell pepper. Then pull out and discard the seeds and the membrane.

cut around the seed casing

Remove the stem from the cut off red bell pepper top.

remove the stem

Place the cut off bell pepper top in the bottom of the baking dish. If you are only cooking two stuff red bell peppers, you can use a loaf pan to bake them.

lay the top in the bottom of pan as a base

Set the empty red bell peppers on top the “tops” that are laying in the bottom of the pans.

the top prevents the pepper from falling over

Wash half a bunch of scallions.

scallions

Dice the scallions into small pieces.

chop the scallions small


Wash the mushrooms, pat them dry and then slice them into medium thick slices.

sliced mushrooms

After the chicken is finished browning, add the mushrooms and scallions.

put into pan

Also add the spinach. Cook until the spinach has wilted.

add spinach

After the spinach has wilted, add the diced tomatoes.

diced tomatoes

Also add the pureed tomatoes. When all the ingredients are thoroughly heated, fill the red bell peppers halfway full.

pureed tomatoes

Add cheese.

fill peppers halfway and add cheese

Fill the red bell peppers the rest of the way full with the meat, mushroom, onion and spinach mixture.

fill peppers to the top

Cover the top with more grated cheese.


top with cheese

Bake for 50 minutes in a 400F degree oven.

baked

Alyssa did not hesitate to immediately come into the kitchen and get one for herself.

Alyssa was ready to eat them!

She didn’t want to pause so that I could take a picture, but Alyssa finally had to acquiesce for the sake of tantalizing my readers taste buds.

yum

Of course, you know that I am not trying to tempt you with this mouth-watering dish.

Each bite is delicious

The pictures make it rather hard to resist making this recipe, doesn’t it?

stuffed bell peppers

Yeah, they are so wonderful and the taste is amazing.

each ingredient is bite size

Soft red bell pepper on the outside and the stuffing is bursting with moist and flavorful, healthy ingredients. Would you like a bite? I’ll share.

Want a bite?

Healthy Baked Chicken Stuffed Red Bell Peppers

Ingredients:

3 boneless, skinless chicken breasts, diced small
1 tablespoon of olive oil
1/4 ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon ground thyme
1 teaspoon basil
2 teaspoons parsley
1 teaspoon ground garlic or 1 garlic clove, minced
4 or 5 large red bell peppers
1/2 bunch of scallions (green onions), diced
3 cups fresh baby spinach
6 ounces fresh mushroom, sliced
14 ounces of tomatoes, diced
1 cup tomato puree
1/2 cup Parmesan cheese, shredded/grated for 2 peppers (1/4 cup per pepper)

Directions:


In order to make it easy to cut the chicken in equally sized diced pieces, I use almost completely frozen chicken. It just seems easier to cut for me, but you can thaw your chicken out entirely. Just try to keep all your diced pieces the same size so that everything cooks evenly in the same amount of time.

Place the cubed chicken in the pan with olive oil. Sprinkle the chicken with cumin, pepper, ground thyme, basil, parsley and garlic.

After washing the red bell peppers, cut the tops with the stems off evenly. Now cook the chicken until it is cooked all the way through and slightly browned.

Take a knife and separate all the seeds and the white membrane from the edges of the red bell pepper. Then pull out and discard the seeds and the membrane. Remove the stem from the cut off red bell pepper top.

Place the cut off bell pepper top in the bottom of the baking dish. If you are only cooking two stuff red bell peppers, you can use a loaf pan to bake them. Set the empty red bell peppers on top the “tops” that are laying in the bottom of the pans.

Wash half a bunch of scallions. Dice the scallions into small pieces.

Wash the mushrooms, pat them dry and then slice them into medium thick slices.

After the chicken is finished browning, add the mushrooms and scallions.

Also add the spinach. Cook until the spinach has wilted. After the spinach has wilted, add the diced tomatoes. Also add the pureed tomatoes. When all the ingredients are thoroughly heated, fill the red bell peppers halfway full. Add cheese. Fill the red bell peppers the rest of the way full with the meat, mushroom, onion and spinach mixture. Cover the top with more grated cheese.

Bake for 50 minutes in a 400F degree oven.

The Redhead Riter

This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 13 comments… read them below or add one }

1 Joan February 1, 2012 at 11:23 pm

This recipe looks absolutely beautiful and I am sure it taste as delicious as it looks! :o)

Reply

2 Stéfan February 2, 2012 at 3:19 am

Oh goodness – that looks so very delicious.

Reply

3 VINTAGE MERMAID SOCIETY February 2, 2012 at 8:14 am

This looks and sounds divine. Can't wait to try it.

Reply

4 Skip_D February 2, 2012 at 10:07 am

Your photos smell & taste so wonderful – I can just imagine what it's like in your kitchen! Definitely another *must try* recipe!

Reply

5 Amber Mae February 2, 2012 at 7:11 pm

I think I just figured out what I to do with my left over chicken!

Reply

6 Anna February 3, 2012 at 4:19 am

I love discovering new, delicious chicken recipes, and you've certainly filled the bill with this one.

Thank you! I will be making this dish soon!

Reply

7 Anonymous February 26, 2012 at 4:25 pm

Wonderful flavor! I recommend adding the dried spices after browning the chicken though…something I was taught years ago. Also, I'm going to try substituting the tomatoes and puree for some crushed tomatoes and then baking the mixture in large tomatoes. Delighted to have found this site…thank you!

Reply

8 Debbie August 20, 2012 at 3:57 pm

I wish you were able to let us know the calories , fat, and other assorted info that we seem to need these days.

Reply

9 The Redhead Riter August 20, 2012 at 11:15 pm

I’m sorry, Debbie, but I wouldn’t be able to be totally accurate so I won’t even attempt. There are sites that you can plug in ingredients to get the nutrition information like this one: Nutrition Site and this would be how the nutrition and calories breakdown in chicken breast

Reply

10 kourtney January 18, 2013 at 2:19 pm

Do you have a suggestion on how I could add corn and beans to this mixture? Would you just add it to the mixture for the inside at the end?

Reply

11 Sherry Riter January 18, 2013 at 5:25 pm

I would add it to the mixture before you stuff the bell peppers. You will probably need an extra one or two bell peppers because you will end up with more mixture since you are adding other things to it. Sounds yummy!

Reply

12 Katie April 3, 2013 at 8:09 pm

Oh my. This is in the oven as I type.

I had a little bit extra of the “stuffing” so I took a taste. Oh my! So yummy!! I gave the small bowl of it to my hubby for a snack while it cooks and watched his face light up as he tasted it too! Ha!

Thanks for the great recipe!

We tried the Shrimp Wraps last night – also amazing!!!

Reply

13 Sherry Riter April 4, 2013 at 7:13 am

:D Wonderful!!! I’m so glad you enjoyed it this recipe! I’ll be over in a few minutes to eat with you LOL

Reply

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