Mediterranean Chicken Stuffed Bell Peppers Recipe

Introduction

These Mediterranean Chicken Stuffed Bell Peppers are a vibrant and flavorful meal that’s both healthy and satisfying. Packed with fresh vegetables, tender chicken, and bold herbs, they make a perfect dinner for any night of the week.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup grape tomatoes, quartered
• 2 cloves garlic, crushed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 cup cooked diced chicken
• 6 oz marinated artichoke hearts and liquid (1/2 jar)
• 1 cup cauliflower rice
• 1 cup fresh baby spinach, chopped
• 1/4 cup sun dried tomatoes, chopped
• 3 sweet peppers, halved

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Microwave the pepper halves for 4 minutes to soften them slightly.
3. Step 3: In a large sauté pan, heat the olive oil over medium heat and add the crushed garlic. Sauté for 1 minute.
4. Step 4: Add the grape tomatoes, dried oregano, and dried basil to the pan. Cook for 1 more minute.
5. Step 5: Stir in the marinated artichoke hearts with their liquid and the chopped sun dried tomatoes. Let the mixture simmer for a couple of minutes.
6. Step 6: Add the cooked diced chicken and cauliflower rice to the pan. Continue to simmer for about 1 minute, then season with salt and black pepper to taste.
7. Step 7: Add the chopped spinach and stir until wilted. Remove the pan from heat and allow the mixture to cool slightly.
8. Step 8: Arrange the pepper halves in a large baking dish.
9. Step 9: Once the chicken mixture has cooled, stuff each pepper half generously with the filling. You may have a bit of filling left depending on the size of your peppers.
10. Step 10: Lightly spray the baking dish with cooking spray, place the stuffed peppers inside, and bake in the oven for 10 minutes or until the peppers are tender.
11. Step 11: Serve the stuffed peppers as they are or over a bed of rice or cauliflower rice for a complete meal.

Tips & Variations

• Use a mix of red, yellow, and orange sweet peppers for a colorful presentation.
• If you prefer, substitute the cooked chicken with cooked turkey or chickpeas for a vegetarian option.
• Adding a sprinkle of feta cheese on top before baking adds a nice Mediterranean touch.
• Be sure to use half the jar of marinated artichoke hearts along with half the liquid to avoid the filling becoming too watery.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350 degrees Fahrenheit for about 10 minutes or until heated through. Alternatively, you can microwave them on medium power for 2-3 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. When ready to serve, stuff the peppers and bake as directed.

What can I use instead of cauliflower rice?

You can substitute cauliflower rice with cooked quinoa, brown rice, or couscous to add a different texture and flavor to the filling.

Mediterranean Chicken Stuffed Bell Peppers Recipe

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★★★★★

5 from 75 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 3 stuffed pepper halves (serves 2-3) 1x
• Diet: Low Carb

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Description

Mediterranean Chicken Stuffed Bell Peppers are a flavorful and healthy dish featuring sweet bell peppers filled with a savory mixture of sautéed chicken, grape tomatoes, artichoke hearts, sun-dried tomatoes, cauliflower rice, and spinach, baked to tender perfection. This recipe blends vibrant Mediterranean herbs and ingredients for a satisfying low-carb meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 sweet peppers, halved
• 1/2 cup grape tomatoes, quartered
• 1 cup cauliflower rice
• 1 cup fresh baby spinach, chopped
• 1/4 cup sun dried tomatoes, chopped
• 6 oz marinated artichoke hearts and liquid (1/2 jar)
• 2 cloves garlic, crushed

Protein

• 1 cup cooked diced chicken

Oils & Herbs

• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed peppers later.
2. Microwave Peppers: Microwave the halved sweet peppers for 4 minutes to soften them and make stuffing easier.
3. Sauté Aromatics: In a large sauté pan, heat olive oil over medium heat, then add crushed garlic and cook for 1 minute until fragrant.
4. Add Tomatoes and Herbs: Add quartered grape tomatoes, dried oregano, and dried basil to the pan, cooking for an additional minute to blend flavors.
5. Add Artichokes and Sun-Dried Tomatoes: Incorporate marinated artichoke hearts (with half the liquid) and chopped sun-dried tomatoes, allowing the mixture to simmer for a couple of minutes.
6. Add Chicken and Cauliflower Rice: Fold in the cooked diced chicken and cauliflower rice, continuing to simmer for 1 minute. Season the mixture with salt and black pepper to taste.
7. Add Spinach: Stir in the chopped spinach and cook until wilted. Remove the mixture from heat and set aside to cool slightly.
8. Prepare Peppers for Stuffing: Place the microwaved pepper halves in a large baking dish, ready for stuffing.
9. Stuff Peppers: Once the chicken mixture has cooled enough to handle, stuff each pepper half generously with the filling. Some filling may remain depending on pepper size.
10. Bake Stuffed Peppers: Lightly spray the baking dish with cooking spray, arrange the stuffed peppers inside, and bake in the preheated oven for 10 minutes or until the peppers become tender.
11. Serve: Serve the Mediterranean Chicken Stuffed Bell Peppers as they are, or over a bed of rice or cauliflower rice for a complete meal.
12. Note: Use half the jar of marinated artichoke hearts along with half of the liquid for optimal flavor balance. Doubling the recipe can result in an excessively large portion for most servings.

Notes

• Microwaving the peppers before baking helps to soften them and shortens overall cook time.
• Using half the jar of marinated artichoke hearts along with half the liquid ensures better flavor and texture balance.
• If desired, the stuffed peppers can be served over rice or additional cauliflower rice for a heartier meal.
• Season filling to taste, adjusting salt and pepper as needed.
• Leftover filling can be refrigerated and used as a topping for salads or in wraps.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: Mediterranean chicken, stuffed bell peppers, low carb dinner, healthy stuffed peppers, chicken and vegetables, easy baked peppers