Go Back
There’s something undeniably heartwarming about stuffed peppers. They evoke memories of cozy family dinners where everyone gathers around the table to share stories, laughter, and generous servings of delicious food. I still recall the first time I made stuffed peppers for my family; the kitchen filled with enticing aromas, I felt a mix of nervousness and excitement. When I finally took that first bite, the explosion of flavors confirmed that I had discovered a new favorite dish.

Garlic Herb Chicken Stuffed Peppers

Discover the heartwarming delight of Garlic Herb Chicken Stuffed Peppers, a dish that transforms cozy family dinners into unforgettable experiences. This vibrant recipe features ground chicken, quinoa, and fresh spinach, making it a healthy choice for any occasion. Easy to prepare, you can make these ahead of time, and they're perfect for leftovers. Explore the simple steps to create this flavorful meal that’s as pleasing to the eyes as it is to the palate. Enjoy a nourishing dish that brings everyone together!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (choose any vibrant color)

1 lb (450g) ground chicken

2 cups cooked quinoa

1 small onion, finely diced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon paprika

1 cup fresh spinach, chopped

1 cup shredded mozzarella cheese

1/2 cup chicken broth

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Preheat your oven: Begin by preheating your oven to 375°F (190°C), allowing it to reach the perfect temperature for baking the stuffed peppers.

    Prepare the bell peppers: Carefully slice off the tops of each bell pepper and remove the seeds and membranes. Brush the outside of the peppers lightly with olive oil for added flavor and to help with browning. Set the peppers upright in a baking dish, ensuring they stand securely.

      Cook the filling: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the finely diced onions, sautéing them for about 2-3 minutes until they become translucent and tender. Then, stir in the minced garlic and continue cooking for an additional minute until it becomes fragrant.

        Add the ground chicken: Increase the heat to medium-high. Add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks. Stir occasionally for about 5-7 minutes until the chicken is fully browned and cooked through.

          Mix in spices and quinoa: Lower the heat to low, then incorporate the dried oregano, thyme, basil, paprika, and season with salt and pepper. Stir until the spices are evenly distributed. Next, gently fold in the cooked quinoa and chopped spinach, allowing the spinach to wilt and merge with the mixture.

            Add cheese and broth: Off the heat, add half of the shredded mozzarella cheese to the skillet along with the chicken broth. Stir until everything is well combined and creamy.

              Stuff the peppers: Using a spoon, carefully fill each bell pepper with the chicken and quinoa mixture. Pack the filling in gently to avoid overflowing. Top each filled pepper with the remaining mozzarella cheese for a delicious cheesy topping.

                Bake: Carefully pour a small amount of chicken broth into the bottom of the baking dish to keep the peppers moist during baking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

                  Uncover and finish: After 30 minutes, remove the foil to reveal the steaming peppers and continue baking for another 10-15 minutes. This will melt the cheese and give it a bubbly, golden finish while ensuring the peppers are tender.

                    Serve and enjoy: Take the dish out of the oven, allowing it to cool slightly before serving. These delightful stuffed peppers make a hearty meal on their own or are wonderful paired with a fresh side salad!

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings