Chicken-Stuffed Peppers Recipe

Name: Chicken-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1/2 cup frozen bell pepper and onion mix; 2 cups chopped cooked chicken; 1 bunch kale, chopped; 1/4 cup crumbled goat cheese; 1/4 teaspoon garlic powder, or to taste; 1 pinch cayenne pepper, or to taste; 1 pinch salt to taste; 4 bell peppers, tops and seeds removed; 1 tablespoon coconut oil (optional); 2 slices Havarti cheese, cut into halves

Servings: persons

2 teaspoons vegetable oil
1/2 cup frozen bell pepper and onion mix
2 cups chopped cooked chicken
1 bunch kale, chopped
1/4 cup crumbled goat cheese
1/4 teaspoon garlic powder, or to taste
1 pinch cayenne pepper, or to taste
1 pinch salt to taste
4 bell peppers, tops and seeds removed
1 tablespoon coconut oil (optional)
2 slices Havarti cheese, cut into halves

1
Preheat oven to 425 degrees F (220 degrees C).
2
Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.
3
Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.
4
Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1/2 cup frozen bell pepper and onion mix, 2 cups chopped cooked chicken, 1 bunch kale, chopped, and more.

Yes, Chicken-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Stuffed Peppers

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