Loaded with chicken, onion and cheese, these stuffed peppers are a tasty, low calorie, super healthy dinner option, plus they’re easy and fun to make! Only 178 calories per pepper half!

Don’t you just love stuffing foods into other foods? Bell peppers have quickly become one of my favorite vegetables (although I must admit the competition was not that stiff…) so any chance I get to stuff them with more of my favorite foods I take it!

These chicken stuffed peppers are loaded with tons of shredded chicken, onion and cheese and then topped every so fancily with a little bit of cilantro. They’re a tasty, low calorie, super healthy dinner option, plus they’re easy and fun to make! 🙂

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CHICKEN STUFFED PEPPERS

178 calories per pepper half

Before we start this recipe, let’s learn more about how to choose the right peppers (and store them, if needed!)

how do i choose a good pepper?

Choose peppers that are firm and glossy and have a deep, vivid color.
Choose peppers that feel heavy for their size. They should be firm but give slightly when pressed.
The stems should be fresh and bright green in color.
Avoid peppers that have any wrinkles, sunken areas, cuts, dark spots or soft spots.
If you want to eat the pepper raw, choose a female pepper (one with 4 points on the bottom). Although it will have more seeds, the flesh will be sweeter than a male pepper (one with 3 points on the bottom).

HOW DO I STORE peppers UNTIL I’M READY to cook them?

Store in the refrigerator next to a damp cloth to help keep the pepper hydrated for up to 10 days.
Store any unripe peppers at 65-70 degrees F for 2 weeks until ripe.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! (You can find tips on choosing the garlic and onion used in this recipe, too!

cool! SO how do i make these stuffed peppers?

To begin, you first want to prepare the chicken by boiling it. Over medium-high heat, bring a medium pot of water to a full boil. Once boiling, reduce the heat to low, add in 2 boneless, skinless chicken breasts and cover. Allow to cook for about 15-25 minutes. Ensure that the chicken is done by checking with a meat thermometer (needs to be at 165 degrees F).

Next is the fun part! You’re going to shred the chicken, which you can do with two forks, OR if you have one you can use a KitchenAid Mixer with the flat beater attachment. It literally shreds the chicken in 30 seconds and it is amazingg! Seriously, give it a try you’ll be impressed!

Preheat your oven to 350 degrees then add the chicken to a medium-sized bowl. Add in 1 clove of minced garlic, 1/4 tsp cayenne pepper, 1/4 tsp salt, 1 Tbsp balsamic vinegar, and 1/2 C diced onion. Mix thoroughly.

Cut 3 bell peppers in half and remove the seeds and core. If you want to save yourself even more time try out this Progressive Pepper Corer!

Stuff each pepper half with the chicken mixture then top with a little extra onion and some cilantro.Place the peppers into a ceramic baking dish and mist with cooking spray. Cover with foil and bake for 30-35 minutes, until the peppers are slightly softened.

Remove from the oven and top each pepper half with 1/2 slice of provolone cheese. Place back into the oven uncovered for an additional 5-10 minutes, or until the cheese is hot and bubbly. Top with a little extra cilantro then serve! Enjoy!! 🙂

Side note: Andrew had the genius idea of using up some of the leftovers for breakfast. You can dice up the stuffed pepper then cook it with a scrambled egg or two. It tasted incredible and made for such a high protein breakfast!

If you’re looking for even more stuffed pepper ideas (or a vegetarian option) check out these Southwestern Stuffed Mini Peppers!! Or switch up this recipe with these Chicken Philly Stuffed Peppers!