Description
These easy Chicken Stuffed Peppers are a vibrant and satisfying dinner option packed with smoky turkey bacon, fresh vegetables, and creamy plant-based cheese. Balanced, nutritious, and visually stunning, they make for a perfect weeknight meal or a special dish to impress friends and family.
Ingredients
Scale
Peppers
- 4 large bell peppers (red, yellow, or orange)
Filling
- 2 chicken breasts, cooked and diced
- 4 slices smoked turkey bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 2 medium tomatoes, diced
- 1 cup plant-based cheese, shredded (plant-based)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside.
- Cook the Filling: In a large skillet over medium heat, cook the chopped smoked turkey bacon until crispy. Remove and set aside. In the same skillet, add diced onions and garlic, sautéing until fragrant and translucent, about 3 minutes. Add the diced zucchini and tomatoes, cooking until softened. Stir in the cooked diced chicken breast and crispy bacon. Season with vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and pepper.
- Add Cheese and Natural Gelling Agent: Sprinkle in the plant-based cheese and natural gelling agent, stirring gently until the cheese melts and the filling binds slightly. This helps the filling hold together when baked inside the peppers.
- Stuff and Bake: Carefully fill each pepper with the prepared chicken mixture and place them upright in a baking dish. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes or until the peppers are tender and the filling bubbles.
Notes
- Choose firm fresh bell peppers to ensure they hold the filling well during baking.
- Do not overfill the peppers; leave some space at the top to prevent spillover and keep presentation neat.
- Use pre-cooked chicken to speed up preparation and ensure even cooking in the filling.
- Bake covered initially to retain moisture, then uncover for a nicely browned top.
- Let the stuffed peppers rest for 5 minutes after baking to set flavors and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken stuffed peppers, plant-based cheese, smoked turkey bacon, healthy dinner, stuffed bell peppers, easy baked peppers
