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Stuffed bell peppers have long been a favorite in kitchens around the world, celebrated for their versatility and ability to adapt to various flavors and dietary preferences. This dish, which involves hollowing out bell peppers and filling them with a savory mixture, is not only visually appealing but also packed with nutrients. The vibrant colors of the bell peppers—ranging from bright reds and oranges to deep greens—importantly contribute to the meal's aesthetic, making it a feast for the eyes as well as the palate.

Chicken Stuffed Bell Peppers

Dive into a colorful and nutritious culinary adventure with these Colorful Chicken Stuffed Bell Peppers! Packed with ground chicken, quinoa, black beans, and vibrant bell peppers, this dish is both visually stunning and protein-rich. Perfect for meal prepping, it caters to various dietary needs while delivering a delightful blend of flavors. Enjoy a healthy weeknight dinner that’s as pleasing to the eye as it is to the palate. #HealthyRecipes #StuffedPeppers #MealPrepIdeas #ColorfulCooking #HealthyEating #NutritiousMeals
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) ground chicken

1 cup cooked quinoa or rice

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 small onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp paprika

1 tsp chili powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Mexican blend)

2 tbsp olive oil

Fresh cilantro, for garnish

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them upright in a baking dish.

    Cook the Filling: In a large skillet over medium heat, add the olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.

      Add Chicken: Increase the heat to medium-high and add the ground chicken. Cook until the chicken is no longer pink, breaking it apart as it cooks—this should take about 5-7 minutes.

        Combine Ingredients: Once the chicken is cooked, stir in the cumin, paprika, chili powder, salt, and pepper. Then, add the cooked quinoa or rice, black beans, corn, and diced tomatoes. Mix everything together until well incorporated. Taste and adjust seasoning if necessary.

          Stuff the Peppers: Spoon the chicken mixture into each bell pepper, packing it down gently. Leave a little space at the top for the cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Then, remove the foil, sprinkle cheese generously over each stuffed pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

                Prep Time: 20 mins | Total Time: 55 mins | Servings: 4