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Chicken Stuffed Peppers

I have a confession. I’ve never made stuffed peppers before. However, for a first-time effort, these turned out REALLY good! I was out of ground beef so I used chicken. In my opinion, they’re even better than traditional stuffed peppers. 


  • 1 pound boneless skinless chicken breast
  • 3 bell peppers
  • 1/2 cup corn (you can omit this if sticking low-carb)
  • 1/2 cup chopped red onion
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Fresh cilantro (optional)


  • Preheat oven to 375 degrees (F). Start by boiling chicken breast for about 20 minutes or until done, and then shredding it.
  • Mix chicken, corn, onion, cumin, garlic, oil, and vinegar in a bowl.
  • Cut bell peppers in half lengthwise and scrape out seeds.
  • Fill pepper halves with chicken filling.
  • Bake for 25-30 minutes, or until peppers are soft.
  • Top with fresh, chopped cilantro to garnish.

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