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Now that we have our ingredients ready, let’s walk through the preparation steps. This recipe is straightforward and perfect for a weeknight dinner.

Garlic Herb Chicken Stuffed Peppers

Warm up your kitchen with the comforting aromas of Garlic Herb Chicken Stuffed Peppers. This heartwarming recipe blends lean ground chicken, colorful bell peppers, and nutritious quinoa for a meal that’s both satisfying and healthy. Packed with fresh herbs and topped with gooey mozzarella, these stuffed peppers are perfect for family dinners or meal prepping. Easy to customize, they’re a delicious way to gather around the table and create lasting memories. Dive into this delightful dish today!
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Ingredients
  

4 large bell peppers (any 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: Start by preheating your oven to 375°F (190°C). This will ensure it's hot and ready for the stuffed peppers.

    Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Add the ground chicken: Increase the heat to medium-high, add the ground chicken, and cook until browned, breaking it up with a spoon (about 5-7 minutes). Make sure it's cooked through.

          Mix in spices and quinoa: Reduce the heat to low. Add the oregano, thyme, basil, paprika, salt, and pepper. Stir well to combine. Then, mix in the cooked quinoa and chopped spinach, allowing the spinach to wilt.

            Add cheese and broth: Remove the skillet from heat, stir in half of the mozzarella cheese, and drizzle in the chicken broth. Mix until everything is well incorporated.

              Stuff the peppers: Carefully spoon the chicken and quinoa mixture into each bell pepper, packing it in gently. Top each stuffed pepper with the remaining mozzarella cheese.

                Bake: Pour a small amount of chicken broth into the bottom of the baking dish to help keep the peppers moist. Cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes.

                  Uncover and finish: After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

                    Serve and enjoy: Remove from the oven, let it cool for a couple of minutes, then serve warm. These stuffed peppers are great as a meal on their own or paired with a side salad!

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