Ingredients (for 4 servings):
• 1 pound ground chicken
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 teaspoon Italian seasoning (or your favorite spice blend)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 large bell peppers (any color)
• 1/2 cup shredded cheese (optional, for topping)
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Ground Chicken: In a skillet over medium heat, cook the ground chicken
until fully cooked and no longer pink, about 7-10 minutes. Break it apart as it cooks.
3. Mix the Filling: In a bowl, combine the cooked ground chicken, drained diced tomatoes,
Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
4. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and
membranes. Place the bell peppers upright in a baking dish.
5. Stuff the Peppers: Fill each bell pepper with the ground chicken mixture, pressing down
gently to pack it in. If using cheese, sprinkle it on top of each stuffed pepper.
6. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the
foil and bake for an additional 10-15 minutes, or until the peppers are tender.
7. Serve: Allow the stuffed peppers to cool slightly before serving. They can be stored in
the refrigerator for up to 4 days.
Macronutrients (per stuffed pepper):
• Calories: ~300
• Protein: ~30g
• Carbohydrates: ~10g
• Fat: ~15g
• Fiber: ~3g
Notes:
• You can customize the filling by adding cooked rice, quinoa, or black beans for extra
texture and nutrients.
• These can also be frozen for up to 3 months; reheat in the oven or microwave before
serving.